The Shinjuku based Genkai restaurant, established in 1928 and known for its dedication to Mizutaki, a traditional Japanese dish resembling a chicken hot pot, has been proudly serving our barley shochu...
As the summer heat lingers, why not relax, and refresh yourself with our plum fruit ?In addition to a pleasingly low price, Kuge Honten’s plum fruit is free of artificial colourings and preservatives ...
A fantastic video produced by OAB (Oita Asahi Broadcasting) for Australian viewers is now available on YouTube.Jamie (Australian) and Dave (Canadian) introduce the attractions of Usuki, creative city ...
In the early hours of the morning, there was a tremor so violent that it actually made me jump.The earthquake, that occurred before dawn - January 22, measured upper-5 on the seismic intensity scale a...
Japan is preparing for a long weekend thanks to two back-to-back public holidays. The day before, our product department is working hard, packing the fresh Hon Jozo - Ichinoide Namazake ready for sal...
We at Kuge Honten are back at work today (January 4) for the first time this year.The factory has started the production of our daiginjo. We look forward to working with you all this year!
Our president was featured in the October issue of Tekuteku Plus, a lifestyle magazine based in the south of Oita Prefecture.He talks passionately about sake and Usuki City. The article can be found ...
Usuki City Medical Association Cosmos Hospital plays a key role in the region’s medical care. They recently posted on their FB account: “We are struggling due to a shortage of vinyl aprons. If anyon...
We have started selling our Ichinoide sake lees. The thick moist sake lees that remains following the Ichinoide pressing process is hand made using 100% domestic rice. We then block it up ready for s...
Our Tokubetsu Junmai - Ichinoide took the Silver Award in the sake category at IWC 2022. Our special junmai is produced using Wakamizu rice that is cultivated right here in Usuki City.Established in ...
It has been 16 days since we finished preparing the mash (moromi) for our tokubetsu junmai muroka namagenshu - USUKI.The fruity scent is pleasant on the nose and the foam appears active. The fermenta...
We will continue to cultivate the yeast from the yeast starter (shubo). But, for now,the yeast has become inactive following karashi - the period where the shubo is cooled.During the first stage - so...
The sake brewed from winter to spring, heated and stored at sake breweries, is maturing mildly. By the time the temperature of the sake and the autumn air reach equilibrium, the sake’s initial roughn...
The video shows our tokubetsu junmai mash (moromi) that is made with Wakamizu rice, a rice excellent for sake brewing from Usuki, 11 days after the third stage of shikomi - tome-zoe.The fermentation h...
“After steeping (soaking) the rice (shinseki) for the allocated amount of time, the stainless-steel colander is removed from the tub and the water is drained (mizu-kiri)”, said Section Chief - Mr. Mur...
In the morning edition of the Oita Godo Shimbun (local newspaper), it was announced that the Bungo Bakuchudan had held its 60th and final event.Kubo Sake Brewery (Usa City) and Kuge Honten were honour...
After steaming, the seeding barley is transferred from the drum to the shelf for maintenance. Koji is made by steaming starchy raw materials such as rice and barley and implanting them with koji fungu...
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