From rum to awamori, and back to rum.
Helios Shuzo's return to its roots. - Part 2 -

Helios Shuzo, which produces a diverse range of spirits including rum, awamori, whiskey, liqueurs, and craft beer, celebrates its 65th anniversary this year. In the second part, we spoke with Masayoshi Matsuda, the company's Sales Division Director, about why they are returning to rum now, the background behind this decision, and their next steps.

writer：Ryoko Kuraishi

Left: Long-aged "TEEDA 21 Years" ¥41,800 Right: Gold Rum "TEEDA 5 Years" ¥3,762

A rare craft agricole rum distilled from sugarcane harvested at our own plantation.

When discussing Helios Shuzo's current rum production, the indispensable product is "TEEDA AGRICOLE."

It is an agricole rum made from sugarcane cultivated at the company's own farm on Yagajima Island, located in the northern part of the prefecture.

According to Masahō Matsuda, General Manager of Sales, "TEEDA AGRICOLE" is the product that embodies the founding principle of founder Masashi Matsuda: "Sake should be made from crops harvested in the land where it is brewed."

This "Japanese Craft Agricole Rum," which can only be produced in sugarcane-growing regions, is rare and possesses a compelling story that attracts consumers.

It truly embodies the concept of FARM TO GLASS, capturing Okinawa's climate and terroir within the bottle.

*Agricole rum refers to rum made by fermenting and distilling raw sugarcane juice directly.
The key difference from industrial rum, made from molasses produced during sugar manufacturing, is that Agricole Rum preserves the inherent flavor of the sugarcane itself. While French-speaking regions around the Caribbean are famous for it, Agricole Rum accounts for only about 10% of global rum production.
Sugarcane begins to deteriorate immediately after harvest. Therefore, to produce flavorful agricole rum, it must be processed as quickly as possible after harvesting.
This is why agricole rum can only be produced in sugarcane-growing regions.

The "Aged Sake Cellar Shop/Gallery" with tasting available, located adjacent to the Nago headquarters.

"We started our business making rum, and for many years our rum offerings centered on our traditional molasses rum 'HELIOS RUM' and brown sugar liquor. Our decision to focus more on agricole rum came after acquiring our own farm on Yagajima Island.

Since Yagajima is the founder's hometown, we decided to return to making rum using local agricultural products, aligning with the founder's original philosophy.

Additionally, we secured a supply of high-quality brown sugar from a local producer, enabling us to start manufacturing a new rum using this as a raw material. We are gradually expanding our offerings."

Although rum is counted among the world's four major spirits, "I believe its recognition in Japan is still quite low," says Matsuda. "I think the entire industry should work together to make it something everyday customers can enjoy regularly."

Helios Shuzo is focused on expanding opportunities to enjoy rum. For example, last November saw the opening of "HELIOS PUB -Craft Beer & RUM-" in the Palette Kumoji RYUBO FOOD HALL food court within a commercial facility in Naha City.

"That location offers a wide selection of our rum cocktails. For example, even with the same mojito, you can enjoy how the flavor changes depending on the type of rum used—whether it's molasses rum, brown sugar rum, or agricole rum.

Furthermore, we developed 'TEEDA Rum Tonic Cans' as an RTD for easy enjoyment at home. We aim to continue promoting rum for both commercial and home use."

Sales channels within Okinawa Prefecture are gradually expanding, and the next step is reportedly to focus on promoting the brand outside the prefecture.

Single Malt Japanese Whisky "Yoshida Rum Cask Finish" (left) and "Yoshida Sherry Cask Finish" (right), both ¥16,500.

Whiskey production leveraging expertise in Western spirits and awamori manufacturing.

Another topic at Helios Distillery is their renewed focus on whisky production.

They utilize the pot stills previously used for rum distillation, while the mash production leverages the beer brewing facilities located on the same premises.

For maturation, they use sherry casks, bourbon casks, cognac casks, and apparently also awamori casks. Their extensive knowledge and expertise, cultivated through Western spirits, awamori, and back to Western spirits, permeates all their distilling.

Regarding whisky, we obtained a distilling license in 1963 and have been engaged in production for many years.

However, as we began focusing more on producing Ryukyu Awamori, our whisky production gradually decreased.

In 2014, we revived our own production of 'Single Malt Japanese Whisky Kyoda'. We are once again devoting our energy to whisky."

As the first manufacturer in Okinawa to begin producing rum and whisky, Mr. Matsuda expressed his desire for all hard liquor enthusiasts to become familiar with Helios Rum & Whisky.

Through Helios rum and whisky, we aim to create a scene where Okinawan rum and whisky are casually enjoyed throughout Japan and around the world. With this goal in mind, we continue crafting Okinawan spirits.