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

Moromi of Daiginjo Sake exudes a tantalising scent, using "Gin no Sato" rice.
Kumamoto yeast infuses the tank with a fruity ginjo aroma, a treat for the senses.

This morning it was very cold and there was a light snow in Usuki, but how was it in your area? Toji Matsuno and Section Chief Murakami braved the cold by spreading the steamed rice on to draining boards to cool it down.

At Kuge Honten, we exclusively utilise Oita-grown ingredients for sake, shochu, and umeshu (Japanese plum wine).
Our sake brewing proudly features the locally sourced and organic Oita rice, notably from Usuki City.

As steam billows from the steamer, the sake production takes on a new gravity.
Today's steamed rice includes "Gin no Sato" for Daiginjo brewing.

The sake-making season has commenced, and we are aiming for exquisite flavours this year.
Here you can see Toji Matsuno and Section Chief Mr Murakami crafting the water based rice starter.

In the rice fields of Ieno and Mochizuki in Usuki City, Mr. Minato (the president's former classmate) has been cultivating Wakamizu Rice (special Junmai rice, early harvest, Ieno, top photo) and Gin no Sato Rice (ginjo rice, late harvest, Mochizuki, bottom photo), which have been thriving.

 

With February only just around the corner, our sake production is at its height.
Although the weather forecast predicted March-like temperatures, the morning was still very cold, so with frozen fingertips, Mr. Matsuno and Mr. Murakami were concentrating on washing the rice.

I recently visited the rice fields in Usuki City to check in on this year’s crops.
My visit happened to be during the Scarecrow Festival, so I was able to enjoy the masterpieces on display ! I was also able to see the red spider lily (cluster amaryllis) starting to bloom on the shore.
Although the days are still warm, it seems that autumn is well on its way.

 

The ears of the Gin no Sato Rice crop (used in our ginjo sake, and cultivated in Mochizuki, Usuki City) have begun to droop and appear to be growing well. (Middle photos)

 

The Wakamizu Rice (used in our special junmai sake, cultivated in Ieno, Usuki City) matures early, so its ears have drooped even more than the Gin no Sato Rice.
According to Mr. Minato, who produces the rice, “the plan is to harvest it after silver-week, but of course, it depends largely on the course of the typhoon.” (Bottom photos)

 

I pray that the “Gin no Sato” and “Wakamizu” rice grown in Usuki will be harvested successfully and become delicious sake.

A storage and shipment management guidance meeting (initial sampling) was held at Oita Prefecture Sake Brewer’s Association. Experts from the Kumamoto Regional Taxation Bureau Appraiser's Office (Director Mr. Motomura, Technical Officer Mr. Ochiai, and Technical Officer Mr. Toyosawa) and Oita Prefectural Institute of Industrial Science and Technology sampled sake brought by breweries in the prefecture for the purpose of checking its maturity and quality. The sake was then evaluated and guidance is given.

 

At Kuge Honten, we regard this so-called “nomikiri” (initial sampling) as a very important opportunity. Regardless of how good the sake is, if the storage and shipping process is neglected, the quality of the sake will deteriorate. Once complete, I will inform the company of the feedback received as we strive to deliver the most delicious sake to our customers.

 

*Professors from the Kumamoto Regional Taxation Bureau Appraiser's Office and the Oita Prefectural Industrial Science and Technology Centre (left) and some of the sake exhibited by Kuge Honten (right).

I recently visited some of the many rice fields in Usuki City to see how it was growing.
Gin no Sato Rice - a registered variety of rice from Oita Prefecture that is cultivated in Mochizuki, Usuki City - is a variety that is fantastic for sake brewing. This year we will mainly be using it for our ginjo sake. (Top photo)
Wakamizu Rice is another variety that is perfect for sake brewing. It’s a common variety found in Ieno, Usuki City and we have been using it in our special junmai sake since 2007. (Bottom photo)
According to Mr. Minato, my old classmate who cultivates the rice, the growth is going well. It was great to catch up and we spoke about the rice, sake, and our children. We also mentioned how age was catching up with us and we’re not as physically strong as we used to be!
This brewing year at Kuge Honten, all of the agricultural products (rice, barley, potatoes, plums etc.) are locally sourced from Oita Prefecture.
The more we use local produce, the more attached I feel to our town and prefecture.

 

Message from the President