Our Commitment to Craftsmanship Japanese Single Malt Whisky
Where Time Slows in the Forests of Yanbaru.
Every Cask Holds the Spirit of Okinawa.
Shortly after its founding in 1961, Helios Distillery embarked on its whisky-making journey.
Our pioneering spirit endured, and after a long silence since 1989, was reborn deep within the lush forests of Nago.
Our process begins with "Kyoda no Temizu," a famed natural spring water emerging upstream in the mountains behind our distillery.
The raw spirit, meticulously distilled in our copper pot stills, is cradled in carefully selected casks. Here, amidst Okinawa's uniquely gentle subtropical air, it slowly matures into a rich, brilliant amber.
An exquisite nectar forged by the subtropical climate and the art of aging, this is a truly one-of-a-kind drop that can only be found here.
We aspire to craft more than whisky. We strive to capture the very spirit of Okinawa in every bottle.
The Maker’s Story The Maker's Philosophy
Sharing the Spirit of Okinawa with the World.
Since our founding in 1961, we have steadfastly held onto the belief that "spirits are meant to be savored alongside time itself."
Okinawa's rich nature, its rhythm, and the slow, gentle passage of time that flows through this land—to condense these elements into a single drop of amber, we converse daily with our casks and cherish every drop of our raw spirit.
Whisky is more than just a beverage. It is the quiet moment of reflection at the end of the day to reward oneself, or a shared hour of heartfelt conversation with loved ones.
We sincerely hope that the glass we pour our souls into crafting becomes a special cup that beautifully colors the chapters of your life.
The Art of Distillation Crafted in Okinawa
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Water
NATURAL SOURCE WATER
Nature's Gift
The pure and refreshing famed water of Kyoda, nurtured by the Yanbaru forest. We use natural soft water filtered through the rich forest bed as our mashing water. This clean, gentle water elegantly shapes the distinct contours of our raw spirit.
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Distillation
COPPER POT STILL
Inheritance of Craft
An authentic copper pot still operating in Okinawa. Inheriting the distillation techniques cultivated through our rum production, copper contact minimizes impurities. We meticulously extract the bold yet delicate character of the spirit, drop by drop.
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Aging
SUBTROPICAL AGING
The Power of Subtropical Aging
An overwhelming depth of maturation nurtured by the subtropical heat of Nago. Okinawa's high temperature and humidity dramatically stimulate the "breathing" between the whisky and the cask. This subtropical aging is the ultimate key to producing a surprisingly deep, rich, and robust character in a short period.
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Cask
RUM & SHERRY CASK
Crafted Through Tradition
The fusion of rum cask memory and hand-selected sherry casks. This utilization of our own rum casks was only made possible because Helios has been crafting rum since our founding in 1961. Adding Spanish Oloroso sherry casks to this equation births a complex, exotic depth found nowhere else in the world.
Premium Selection Our Collection
Visit Our Distillery Experience Our Distillery
Kyoda, Nago City, Okinawa.
Embraced by the Yanbaru forest, the journey of Helios Distillery has unfolded in this land famous since ancient times for its pure flowing springs.
Our guided distillery tour invites you to trace the rich history of Awamori brewing through cinematic presentations and exhibits, before taking you into our aging cellar, where over two thousand casks sleep in tranquil silence.
Here, you can feel the quiet, sacred atmosphere where whisky and ancient spirits breathe in harmony through the passage of time.
After the tour, enjoy an exclusive tasting of our rare new-make spirit and premium whiskies.
We invite you to experience the character of whisky nurtured by Okinawa's pristine waters.
(Please note: Some tasting experiences require an additional fee.)
History & Awards History & Achievements
- Tadashi Matsuda establishes Taiyo Shuzo (a limited partnership) in Naha City.
- Production begins with rum crafted from Okinawan sugarcane.
- Whisky production commences.
- The company is renamed Helios Distillery Co., Ltd.
- Obtains a license for liqueur manufacturing.
- Launches the production of Habu Liqueur and Brown Sugar Liqueur.
- Headquarters and the production plant are relocated to the current address: 405 Kyoda, Nago City, Okinawa.
- Ryo Matsuda assumes office as President and Representative Director.
- Obtains a license for Honkaku Shochu (Group B) and begins Awamori production.
- Opens the Naha Sales Office in Kumoji, Naha City, Okinawa.
- Opens its Tokyo Branch.
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Awamori Competition:
Awarded the Prize of Excellence by the Director of the Okinawa Regional Taxation Office.
- Leveraging oak-cask aging techniques perfected in the Western spirits division, launches the oak-matured Aged Awamori, "Kura."
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15th Okinawa Industrial Fair:
Awarded the Encouragement Prize for "Shikuwasa Shibori" (Pressed Shikuwasa Juice).
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura"
Silver Quality Award — Awamori "Teeduzu"
- Completed construction of the "Kosu-Gura" aging cellar for Aged Awamori "Kura."
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", Herbal Liqueur "Super Royal"
Silver Quality Award — "Habu Liqueur Uruma"
Bronze Quality Award — "Ryukyu Bijin 25%"
- Constructs the new main office building and the Second Factory.
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", Herbal Liqueur "Super Royal", "Ryukyu Bijin 25%"
Silver Quality Award — "Habu Liqueur Uruma", "Dai Ryukyuku 43%"
- June: Completes construction of the brewery in Gushikami Village, Okinawa.
- Obtains a brewing license and initiates the production of Okinawa’s first craft beer.
- July: Opens the brewery-restaurant "Helios Brewery", adjacent to the Gushikami beer plant.
- July: Opens "Helios Pub" on Kokusai Street in Naha City, Okinawa.
- July: Installs a new state-of-the-art bottling line at the main plant/First Factory.
- November: Installs a massive oak tun manufactured by Seguin Moreau.
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Monde Selection (International Quality Institute):
International High Quality Trophy awarded to Aged Awamori "Kura"
Gold Quality Award — Aged Awamori "Kura", "Kura Super Selection", Herbal Liqueur "Super Royal"
Silver Quality Award — "Ryukyu Bijin 25%", "Habu Liqueur Uruma"
Bronze Quality Award — "Dai Ryukyuku 43%"
- July: Obtains a wholesale Western liquor license.
- July: Concludes an exclusive Okinawa regional agency contract with Remy Japon and begins sales.
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Monde Selection (International Quality Institute):
International High Quality Trophy awarded to Aged Awamori "Kura"
Gold Quality Award — Aged Awamori "Kura", "Kura Gold 30%"
- Opens "Bacchus no Ibukuro" and "Craft Beer Pub Nago."
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", "Kura Gold 30%"
Silver Quality Award — "Kura Super Selection 43%"
- Opens "Tsukuri-Zajaya Momogami" (brewery restaurant).
- Begins importing and selling Austrian wines.
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", "Kura Gold 30%"
Silver Quality Award — "Kura Super Selection 43%"
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Monde Selection (International Quality Institute):
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Super Selection", "Black Koji Moromi Vinegar (Sweetened)"
Gold Quality Award — "Black Koji Moromi Vinegar (Unsweetened)", "Kura Gold"
Silver Quality Award — "Nushi 30%"
- Completes construction of the second Kosu-Gura cellar, "Ni no Kura."
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
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Monde Selection (International Quality Institute):
International High Quality Trophy awarded to Aged Awamori "Kura"
Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
Silver Quality Award — "Nushi 43% (1.8L)"
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Monde Selection (International Quality Institute):
Cyber Trophy awarded to Aged Awamori "Kura"
Grand Gold Quality Award — "Black Koji Moromi Vinegar (Sweetened)"
Gold Quality Award — Aged Awamori "Kura", "Tanrei Ryukyu Bijin", "Black Koji Moromi Vinegar (Unsweetened)"
- Constructs the "Nushigama" climbing kiln next to the Gushikami Brewery.
- June: Opens its Osaka Branch in Kita-ku, Osaka City.
- October: Reorganizes and renames the Tokyo Branch as the Tokyo Head Office.
- Establishing a new office in Ginza, Chuo-ku, Tokyo.
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International Wine & Spirit Competition (IWSC):
Gold Quality Award & Best in Class — "Tanrei Ryukyu Bijin"
- September: Relocates the Tokyo Head Office to Minatomirai, Yokohama City, Kanagawa.
- October: Obtains PrivacyMark certification from JIPDEC.
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Monde Selection (International Quality Institute):
Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
- January: Completes construction of the "Yona no Kura" Kosu-Gura cellar.
- March: Formally certified under the Ministry of Economy, Trade and Industry’s program and launches "Beni Issui."
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Monde Selection (International Quality Institute):
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos", "Black Koji Moromi Vinegar"
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Monde Selection (International Quality Institute):
International High Quality Trophy awarded to Aged Awamori "Kura"
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
Gold Quality Award — "Black Koji Moromi Vinegar"
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Monde Selection (International Quality Institute):
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
Gold Quality Award — "Black Koji Moromi Vinegar"
- Relocates the Tokyo Head Office to Nishi-Shimbashi, Minato-ku, Tokyo.
- Establishes a local subsidiary in Taiwan.
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Monde Selection (International Quality Institute):
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
Gold Quality Award — "Black Koji Moromi Vinegar"
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Monde Selection (International Quality Institute):
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
Gold Quality Award — "Kura Black", "Black Koji Moromi Vinegar"
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Japan Asia Beer Cup 2012:
Silver Quality Award — "Blue Sky and Ocean Beer"
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IWSC:
"Kura Super Selection" — Silver Quality Award
"Aged Awamori Kura" — Silver Quality Award
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Monde Selection:
Grand Gold Quality Award — Aged Awamori "Kura", "Kura Coos"
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IWSC:
"Kokuto Umechiyo" — Silver Quality Award
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Monde Selection:
Grand Gold Quality Award — Aged Awamori "Kura"
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The Asia Beer Cup 2014:
"Shikuwasa White Ale" — Silver Quality Award
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Monde Selection:
Grand Gold Quality Award — Aged Awamori "Kura"
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Monde Selection:
Grand Gold Quality Award — Aged Awamori "Kura"
- Relocates its Tokyo Head Office to Oyamadai, Setagaya-ku, Tokyo.
- Acquires Sawauchi Brewery in Iwate Prefecture.
A Moment of Quiet,A Whisky to Savor
At the close of the day,
nothing compares to a whisky crafted with patience, honesty, and care.
We have carefully curated a selection of exceptional whiskies
for you to enjoy through our online store.
Find the bottle that best accompanies your own story.
