Hawaii’s First Water Bar

By Yutaka Ishiyama
Wednesday - April 04, 2007
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Using a balancing siphon coffee maker, Keiko Okada makes a nice hot ‘cup of joe.’ The water used is, of course, MaHalo Hawaii Deep Sea Water
Using a balancing siphon coffee maker, Keiko Okada
makes a nice hot ‘cup of joe.’ The water used is, of
course, MaHalo Hawaii Deep Sea Water

When people ask me why MaHaLo Hawaii Deep Sea Water is so popular, I tell them it’s more than just bottled water, it’s really the perfect food. With a mineral balance similar to that of the human body, this high-quality deep sea water will do more than quench your thirst; it can contribute to your well being.

Deep Sea Water, already well established in Japan, has gained popularity because of its purity and the trace minerals it contains, such as potassium, calcium and selenium. It also contains iron, copper, zinc, manganese and chromium, which are missing from common surface water. This mineral balance helps us to absorb vitamins in food and pass them directly to our system.

MaHaLo Hawaii Deep Sea Water is the brainchild of Koyo’s founder, Yasuki Takano. Mr. Takano has been a leader in the manufacturing and sales of health food and health care products in Japan for more than 30 years. Understanding the crucial role that water plays in maintaining a healthy body, Mr. Takano spent much time and effort researching deep sea water.

In doing his research, Mr. Takano learned that the state of Hawaii was using deep sea water for alternative energy production, aquaculture, marine biotechnology and coldwater agriculture. That led to Koyo partnering with the Natural Energy Laboratory of Hawaii Authority (NELHA) at Keahole Point on the Big Island. We were the first to bottle desalinated ocean water in Hawaii. Pumped from more than 3,000 feet below the ocean’s surface, the water is then gently filtered to remove the excess sea salt, while maintaining the essential minerals. We pump, filter and bottle MaHaLo Hawaii Deep Sea Water at the source to ensure the highest quality in every bottle.

Our first plant began production in September 2003 and our second plant became fully operational in July 2004. That same year, we earned the honor from the state of Hawaii as “Exporter of the Year of Manufactured Products.” Last July, we opened our third plant, which increased our capability to one million bottles per day. We currently ship 13 containers each day to Japan, making us one of the largest exporters in the state.

Koyo USA has also invested significantly into our Waikiki Showroom. Located at the

Waikiki Shopping Plaza, the MaHaLo Hawaii Deep Sea Water Showroom and Water Bar was a first in Hawaii. The 1,200-square-foot showroom offers customers MaHaLo Hawaii Deep Sea Water served chilled or at room temperature. We also serve specially brewed coffee and tea made with MaHaLo water, using 100 percent Kona coffee beans and 20 varieties of tea leaves.

MaHaLo is now also available through retailers, such as Neiman Marcus and Hilo Hattie, and several resorts and spas. Online purchases with direct shipping may be made at www.hawaiideepseawater.com. Next, Koyo plans to expand to California, where 30 percent of bottled water is consumed in the U.S.

To date, Koyo USA has invested $80 million in our three Hawaii plants. We’re also pleased to be providing more than 100 quality employment opportunities to Island residents. Building the ultra-modern processing and bottling facilities has been a considerable undertaking, one that literally started with our director, plant manager and I living in tents during construction (hence the tent structure in our company logo). We are so pleased and thankful to have partnered with Hawaii in launching our deep-sea water product. After all, Hawaii represents the very quality and essence that we humbly aim to duplicate in our products.

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