![[Kosyu KURA]](./images/en-top_00-kura.jpg)
“Always Make Authentic Products”
Make the best use of Okinawa’s natural resources and history, and dedicate to produce authentic and good products.
Based on the corporate philosophy, Helios Distillery has grown to the company with six production licenses, which are Awamori, Spirits, Whisky, Liqueurs, Craft beer, and law-malt beer. Making the best use of local community, we at Helios would like to continue to produce good products with the unique value that only Helios can bring.
“Protection of Natural Environment”
Situated in Nago-city, the Northern Area of Okinawa that is known for its rich natural environment, we have also placed high value on preservation of the environment and have taken a proactive stance. That is why we are working to reuse and recycle materials. In addition to these actions, we introduced solar power and wind power in 2004.
“From Okinawa to The World”
We see our future as not just the making and selling of a product, but as working to promote the identity, culture, and know-how of Okinawa. We at Helios would like to promote the theme “From Okinawa to The World” in the years to come.
| 1961 | Tadashi Matsuda established Taiyou Distillery at Naha city, Okinawa.
Started producing Rum made from Okinawan cane sugar. |
|---|---|
| 1969 | Changed its corporate name to Helios Distillery.
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| 1970 | Obtained a production license of liquor.
Started brown sugar spirits and Habu Sake. |
| 1972 | Relocated its head office and factory to the current address; 405 Kyoda, Nago city, Okinawa.
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| 1979 | Obtaining a production license of singly distilled shochu, Otsurui shochu.
Started the production Awamori spirit. Ryo Matsuda assumed the post of president. |
| 1982 | Set up Naha branch in Kumoji, Naha city, Okinawa.
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| 1985 | Set up Tokyo branch.
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| 1991 | Released Awamori Kosyu “KURA”.
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| 1993 | Completed construction of warehouse, “koshu-gura”, which stores Awamori Kosyu “KURA”.
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| 1995 | Built a new office and the second factory at the head office.
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| 1996 | June: Completed Brewery at Gushikami, Okinawa.
Obtained production license of beer and started production of craft beer. July: Opened Helios beer pub at International Street, “Kokusai-dori”, Naha city, Okinawa. November: Installed custom-made large oak barrel made by Sugamoro. |
| 1997 | Obtained wholesale license of Western Liquor.
|
| 1999 | Opened Okinawan restaurant, “Momogami”, at International Street, Naha city, Okinawa.
Started to import and sell iAustrian wine. |
| 2001 | Completed construction of the second warehouse, “Nino Kura”.
|
| 2004 | Completed construction of climbing kiln at Gushikami, Okinawa.
Set up Osaka branch at Umeda, Kita-ku, Osaka. |
| 2007 | October Obtained
privacy mark
|
| 2008 | January: Completed the third warehouse, “Yona no Kura”.
Being approved by “Regional Resource Utilization Program” of Ministry of Economy, Trade and Industry, produced and released the first red sweet potato of Okinawa, “Beni-issui”. |
| 2011 | Relocated brewery from to the head office premise.
|
| Company Name | Helios Distillery Co., Ltd.
|
|---|---|
| Head Office | 405 Kyoda, Nago City,
Okinawa 905-0024 |
| Naha Branch | 1F Creats Bldg., 2-4-17 Tsuji,Naha City,
Okinawa 900-0037 |
| Tokyo Branch | 2-20-16 Oyamadai,
Setagaya-ku, Tokyo 158-0086 |
| Taipei Office | 5F-1, No.346, Sec. 6, Nanjing E. Rd.,
Neihu Dist. Taipei City 114, Taiwan (R.O.C.) |
| President | Ryo Matsuda
|
| Establishment | August, 1961
|
| Contents of Business | Production and Sales of alcoholic and non-alcoholic beverages
|
“Produce a Product Made of the Finest Locally Grown Ingredients”
Based on the principal, Tadashi Matsuda, the founder, established Helios Distillery in 1961. He started with making Rum, made of sugar cane that has been Okinawa’s main crop. His principal whether it is in the making of Awamori, Spirits, Beer or Liqueurs still stands today at Helios, over 50 years.
| 1989 | Honored by the Head of Okinawa office of the National Tax Administration Agency in the Ceremony for Excellence in Awamori
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|---|---|
| 1991 | Honorable Award in Okinawa Industrial Festival
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| 1992 | Gold and Silver Prize in Monde Selection
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| 1994 | Gold, Silver and Bronze Prize in Monde Selection
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| 1995 | Gold, Silver and Bronze Prize in Monde Selection
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| 1996 | Gold, Silver, Bronze and High Quality Prize in Monde Selection
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| 1997 | Gold and Silver Prize in Monde Selection
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| 1998 | Gold and Silver Prize in Monde Selection
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| 1999 | Gold and Silver Prize in Monde Selection
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| 2000 | Grand Gold, Gold and Silver Prize in Monde Selection
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| 2001 | Gold Prize in Monde Selection
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| 2002 | Gold and Silver Prize and High Quality Trophy in Monde Selection
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| 2003 | Grand Gold and Gold Prize and Crystal Prestige Trophy in Monde Selection
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| 2005 | Gold and Best in Class Prize in International Wine and Spirit Competition
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| 2007 | Gold Prize in Monde Selection
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| 2008 | Grand Gold in Monde Selection
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| 2009 | Grand Gold and Gold Prize in Monde Selection
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| 2010 | Grand Gold and Gold Prize in Monde Selection
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| 2011 | Grand Gold and Gold Prize in Monde Selection
Gold in Great Japan Beer Festival 2011 Special Prize by the Governor of Kanagawa in Japan Beer Festival Special Prize by the Mayor of Yokohama in Japan Beer Festival |
![[Kosyu KURA]](./images/en-top_06-kura.jpg)
【Kura Super Selection】
- Rich and Sweet Aroma and Authentic Flavor Matured in Oak Barrels Over Time -
Made from unblended Awamori that is carefully selected from among 2600 oak barrels.
Kura Super Selection is the most rare and limited item with manthly production of 1,000 bottles. Enjoy the specially chosen “Kura” that has further improved its sweet and rich aroma and smooth, yet rich taste.
43% 720ml
- Rich and Sweet Aroma and Authentic Flavor Matured in Oak Barrels Over Time -
Made from unblended Awamori that is carefully selected from among 2600 oak barrels.
Kura Super Selection is the most rare and limited item with manthly production of 1,000 bottles. Enjoy the specially chosen “Kura” that has further improved its sweet and rich aroma and smooth, yet rich taste.
43% 720ml
【Dai Ryukukoku 8 Years Kosyu 35%】
“Treasured Awamori Aged in Traditional Jar”
Dedicated to the production method that has over-600-year tradition, Dai Ryukyukoku 8 years Kosyu is a prized Awamori, which is slowly aged for 8 years in traditional large earthenware jar called “Kame”. Enjoy its magnificent aromas of vanilla peculiar to aged Awamori. It is popular for special occasions and also is perfect for a gift.
35% 720ml
“Treasured Awamori Aged in Traditional Jar”
Dedicated to the production method that has over-600-year tradition, Dai Ryukyukoku 8 years Kosyu is a prized Awamori, which is slowly aged for 8 years in traditional large earthenware jar called “Kame”. Enjoy its magnificent aromas of vanilla peculiar to aged Awamori. It is popular for special occasions and also is perfect for a gift.
35% 720ml
【Dai Ryukukoku 8 Years Kosyu 43%】
“Treasured Awamori Aged in Traditional Jar”
Dedicated to the production method that has over-600-year tradition, Dai Ryukyukoku 8 years Kosyu is a prized Awamori, which is slowly aged for 8 years in traditional large earthenware jar called “Kame”. Enjoy its magnificent aromas of vanilla peculiar to aged Awamori. It is popular for special occasions and also is perfect for a gift.
43% 720ml
“Treasured Awamori Aged in Traditional Jar”
Dedicated to the production method that has over-600-year tradition, Dai Ryukyukoku 8 years Kosyu is a prized Awamori, which is slowly aged for 8 years in traditional large earthenware jar called “Kame”. Enjoy its magnificent aromas of vanilla peculiar to aged Awamori. It is popular for special occasions and also is perfect for a gift.
43% 720ml
【Tanrei Ryukyu Bijin】
“Introducing New Type of Awamori with its Delicate and Refreshing Flavor. “
“Awamori with Floral Fragrance”
Tanrei Ryukyu Bijin has delicate and refreshing taste and floral fragrance. Its clear and crisp flavor like Ginjōshu brings out the flavor of foods and their ingredients. It is great with any kind of foods including Japanese, Chinese and Western food. Won Gold Prize and Best in Class Prize in International Wine and Spirit Competition, 2005.
25% 720ml
“Introducing New Type of Awamori with its Delicate and Refreshing Flavor. “
“Awamori with Floral Fragrance”
Tanrei Ryukyu Bijin has delicate and refreshing taste and floral fragrance. Its clear and crisp flavor like Ginjōshu brings out the flavor of foods and their ingredients. It is great with any kind of foods including Japanese, Chinese and Western food. Won Gold Prize and Best in Class Prize in International Wine and Spirit Competition, 2005.
25% 720ml
【Umechiyo】
Made from 100% ripe Nankoubai plum from Kishu, which is renowned for its excellent plum. Helios-made special Awamori brings out rich and sweet flavor and crisp sour taste of ripe Kishu Nankoubai plum. Enjoy on the rocks, straight and cocktails as aperitif or with meals.
14% 720ml
Made from 100% ripe Nankoubai plum from Kishu, which is renowned for its excellent plum. Helios-made special Awamori brings out rich and sweet flavor and crisp sour taste of ripe Kishu Nankoubai plum. Enjoy on the rocks, straight and cocktails as aperitif or with meals.
14% 720ml
【Helios’s Homemade Kokuto Umesyu】
- Awamori-Based Kokuto-Brown sugar Umesyu -
Made from Kokuto-Brown sugar of Okinawa and Nankoubai Plum. Nankoubai Plum is the finest plum with pulp, rich sweet aroma and refreshing sour taste. Helios-made special Awamori brings out rich and sweet flavor of Kokuto-Brown sugar and crisp sour taste of Nankoubai plum. Enjoy its balanced sophisticated flavor with mouth-filling rich and smooth taste as aperitif or with meals.
14% 720ml
- Awamori-Based Kokuto-Brown sugar Umesyu -
Made from Kokuto-Brown sugar of Okinawa and Nankoubai Plum. Nankoubai Plum is the finest plum with pulp, rich sweet aroma and refreshing sour taste. Helios-made special Awamori brings out rich and sweet flavor of Kokuto-Brown sugar and crisp sour taste of Nankoubai plum. Enjoy its balanced sophisticated flavor with mouth-filling rich and smooth taste as aperitif or with meals.
14% 720ml
【Seequarsar Umesyu】
Added juice of Seequarsar-Citrus depressa to Helios-made Awamori-based Umesyu. Seequarsar-Citrus depressa, made specially in Okinawa, has fruity and refreshing sour taste. Enjoy the sweet-and-sour Umesyu, its combination of Nankoubai plum, Seequarsar, and Awamori.
12% 720ml
Added juice of Seequarsar-Citrus depressa to Helios-made Awamori-based Umesyu. Seequarsar-Citrus depressa, made specially in Okinawa, has fruity and refreshing sour taste. Enjoy the sweet-and-sour Umesyu, its combination of Nankoubai plum, Seequarsar, and Awamori.
12% 720ml
【GOYA DRY】
- Helios’s homemade craft beer -
You can even enjoy its beer head!
Received the first place for two straight days in popularity vote at Japan Beer Festival.
Great feat: won the three awards in 2011!
☆Great Japan Beer Festival 2011 Gold Prize
☆Japan Beer Festival 2011
Won Prize from Governor of Kanagawa （received the first place in popularity vote）
☆Japan Beer Festival 2011
Won Prize from Mayor of Yokohama city（received the first place in popularity vote）
Our corporate philosophy opened up the development of GOYA DRY.
Based on the corporate philosophy “Produce a Product Made of the Finest Locally Grown Ingredients”, we decided to produce the most unique craft beer using local ingredients, GOYA.
After you enjoy the bitterness of hop comes the bitterness of GOYA. These two different types of bitterness give GOYA DRY the enjoyable harmony of bitterness, which we call “the time lag of bitterness”.
- Helios’s homemade craft beer -
You can even enjoy its beer head!
Received the first place for two straight days in popularity vote at Japan Beer Festival.
Great feat: won the three awards in 2011!
☆Great Japan Beer Festival 2011 Gold Prize
☆Japan Beer Festival 2011
Won Prize from Governor of Kanagawa （received the first place in popularity vote）
☆Japan Beer Festival 2011
Won Prize from Mayor of Yokohama city（received the first place in popularity vote）
Our corporate philosophy opened up the development of GOYA DRY.
Based on the corporate philosophy “Produce a Product Made of the Finest Locally Grown Ingredients”, we decided to produce the most unique craft beer using local ingredients, GOYA.
After you enjoy the bitterness of hop comes the bitterness of GOYA. These two different types of bitterness give GOYA DRY the enjoyable harmony of bitterness, which we call “the time lag of bitterness”.
【Kura The Whisky】
Made in the southernmost region of Japan, the exceptional "Kura The Whisky" is the result of careful aging in American White Oak. Finished in Japanese rum casks, its remarkable sweet aroma is accompanied by its distinctive mellow taste. The permeance of the unique Okinawa islands is infused with this premium spirit. Crafted in exceptionally small quantities.
Made in the southernmost region of Japan, the exceptional "Kura The Whisky" is the result of careful aging in American White Oak. Finished in Japanese rum casks, its remarkable sweet aroma is accompanied by its distinctive mellow taste. The permeance of the unique Okinawa islands is infused with this premium spirit. Crafted in exceptionally small quantities.
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