"The Engine of our Hometown" - Thinking Globally, Acting Locally -

 

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 of gastronomy and food culture, with a humorous commentary. Kuge Honten (manufacturer of sweet potato shochu) is also featured, starting around 12:15.

 

Jamie and Dave are back!
They are back to explore the delightful gastronomy of Usiki City, OITA.
Usuki’s delicious cuisine,
Learn about the wonders of fermented culture,
Try the local ancient arts,
And at the end of it all, sample the freshest organic produce Kyushu has to offer.
So if it’s gastronomic travel you are after, then join us as they return for another Foodies Guide To Kyushu, Japan.

The sunflowers at the brewery are now in full bloom and really brightening up the place !
It’s been three summers since I planted them in the hope that they would give us a little boost during the initial wave of coronavirus.
I really hope that society can return to normal in the not-so-distant future.

Mr. Misumi from Kanagawa Prefecture who helped us with our sake brewing for five days in February this year posted a heart-warming message on his Instagram page.
The content of the post was very encouraging, not just to the brewers, but for all of our staff. Please find a copy of the post below:

 

Brew with passion

 

Apparently, there are about 1200 sake breweries nationwide, and most of them are small or medium-sized enterprises.
Of the many breweries, I think that Kuge Honten in Oita Prefecture is one of the best examples, especially when you consider their outstanding passion and the relative youth of the toji and brewers.

 

Their pursuit of great sake involves a relentless daily cycle of studying, worrying, and thinking. Sometimes I worry because they are putting so much of their lives into the sake brewing process.

 

Close to the coast and surrounded by mountains, fields and nature, Kuge Honten produces sake using local produce, hence their brewing is rooted in the land of Usuki.

 

For the first time in a couple of years, I was able to pay them a visit for a week from February 4, this year.
The brewery is a world of experience and the team harmonize to great effect. As an outsider and a complete amateur, I literally felt like a nuisance. However, team members from the Manufacturing Department and General Affairs Department threw a welcome party for me and I was very pleased.

 

The party continued late into the night, largely thanks to the delicious sake and entertaining conversation. The next morning the work of steaming the rice that was washed and prepared on the previous day began. The steamed rice is very hot as it is moved using a large tub and placed onto the sunoko-drainboard to cool. Once it reaches the optimum temperature it is quickly moved to the koji room. In some cases, the rice is moved into a tank from the cooling machine using an air shooter. This would then be followed by the kaiire process.

 

Various tasks continue day after day. A normal day consists of prep in the morning, and cleaning and more preparation in the afternoon so we’re ready for the following day’s jobs.
I learned so much and the whole process had me totally engrossed, so the week seemed to pass in the blink of an eye.

 

For a short time, we made koji, did the kaiire (the paddling process), and I was also able to smell the rich aroma of the moromi whilst the brewers completed their daily inspection.

 

After I left, the process continued and when the cherry blossoms began to bloom, I was pleased to receive a couple of gifts; a bottle of Tokubetsu Junmai Muroka Namagensyu - USUKI and Shizukutori Daiginjo.

 

Once they arrived, I was eager to try them, but I felt that they should be saved for a special occasion. I decided to visit the Matsuo Taisha and Umenomiya Taisha shrines and drink in the presence of the gods whilst viewing the beautiful Kyoto cherry blossoms.

The former actress, trainspotter and president of Office AIM, Ayako Morikawa recently visited us.
She heaped praise on our Tokubetsu Junmai Muroka Namagensyu - USUKI that she had drunk the night before.

 

Please find her message below:

 

Discovering Beautiful Sake - Report. U♥suki (Usuki City)- Kuge Honten
Brewing Town: U♥Suki (Usuki City)
The Tokubetsu Junmai Muroka Namagensyu - USUKI that I had last night was too delicious !
Usuki has a long history and is famous for its sake.
Kuge Honten's sake is made with rice from Usuki.
It is Smooth and full of flavour.
It’s a delicious sake that is refreshing and easy to drink ♥
Of all the sake I’ve tried recently in the various places I’ve visited its taste was unparalleled !
Today, I was able to meet Mr. Satozo Kuge, the fifteenth president of Kuge Honten (^∇^)
I would say that sake from Usuki (うすき) is Umai(うまい, delicious) so I suki (すき, like) it.

We participated in Nanamurakai; a meeting where we are given the opportunity to enjoy delicious food from Nanamura Liquor Store, Kirin Beer, and sake from us at Kuge Honten.

 

The entrance fee was 3,000 yen and that included an open bar - great value for money.
I left the explanations of our sake to Mr. Murakami, Kuge Honten’s head of manufacturing, whilst I participated as a guest.
Mr. Kondo from Kirin explained Kirin’s connection to Usuki. And we are very thankful to him.
The guests who participated were all very nice, so there was some great conversation, and the food, beer and sake went down rather smoothly.

 

The efforts of Kuge Honten have been condensed into a 5-minute video. Feel free to take a look.

We have started selling our Ichinoide sake lees. The thick moist sake lees that remain following the Ichinoide pressing process is hand made from 100% Oita Prefecture rice. Availability is limited to the brewing season during the winter and will end as soon as we have sold out.

Unfortunately, sake production has decreased significantly due to the influence of the coronavirus. As a result, we only have a small amount of stock available.

 

If you can’t find it at a store near you - don’t worry! It’s available at Kuge Honten (Emuta, Usuki City), Antenna Shop Masuya (Yokomachi, Usuki City), and the 、Kuge Honten Webshop (shipping costs apply).

 

Kuge Honten was featured in the “Tsunagu, Tsumugu - UNESCO certified, Usuki’s Food Culture series” segment in the Oita Godo Shimbun (morning edition).

In the small column, Ms. Kinugasa created a concise and easy-to-understand article based on an interview with Kuge Honten’s President, who enthusiastically shared his thoughts on sake and food culture.

Following a negative PCR test, Mr. Misumi from Kanagawa Prefecture (left) was able to come and help us with our sake brewing for 5 days from last Friday until today.

 

We are both concerned about the impact and challenges facing medium-sized breweries caused by the coronavirus, hence he volunteered to help, and we are extremely grateful.

 

Although the production volume is decreasing due to sluggish sales, Toji Matsuno and section chief Mr. Murakami are struggling to manage staff levels as a result of the reduction in the workforce. Therefore, it was really helpful to have an enthusiastic extra pair of hands volunteer at this time.
You can see, they are enjoying working together. Actually, they have worked with each other before as Mr. Misumi volunteered for a day, two years ago.

 

Usuki’s Local Produce Fair in Miyazaki was hosted at Aeon Mall, Miyazaki. (Friday 28, January ? Monday 31, January 2022) Kuge Honten hired a booth.

 

Our Usuki City mascot “Hottosan” was in attendance. The PR character, who is based on one of Usuki’s Stone Buddhas, was very popular and can be seen having a warm conversation with a little boy. Little did he know that there was a pretty lady from Miyazaki hiding inside.