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

Participating in the Nippon ! Japanese Sake Campaign by the National Sake Brewers Association, Kuge Honten showcased Junmai Daiginjo - Ichinoide, Daiginjo - Kurokui, and Iyanbai Umeshu at Narita Airport Terminal 1 Duty-Free Store AKIHABARA from January 6 (Saturday) to 8 (Monday). Our company president offered samples to shoppers, leading to many purchases.

Kuge Honten will conclude operations for the year on the morning of December 30. Work will resume on January 4 (Thursday) in the New Year. We extend sincere gratitude for your continued support this year and wish you a fantastic New Year ahead.

The 70th Anniversary Commemoration Ceremony of the National Sake Brewers Association took place at the Meiji Kinenkan (the Constitution Memorial Hall). Minister of Finance Suzuki, Commissioner of the National Tax Agency Sumisawa, Secretary-General Obuchi of the "Female Members of Parliament who Love Sake" group, and various distinguished guests graced the event. Our company president, also serving as the Chairman of the Oita Sake Brewers Association, was in attendance.

Two students from Usuki City North Junior High School recently delved into the shochu-making process at Kuge Honten during their work experience.
Despite the heat, their hard work was commendable. Thank you both !!
We look forward to a delicious barley shochu this year.

In the summer edition of Sakagura Banryu, a specialist magazine dedicated to sake, our brewery was highlighted for its significant contribution to the culinary culture of Usuki. The article beautifully captures Kuge Honten's commitment to incorporating the local climate and the values of the community into our sake production. We express our heartfelt gratitude to writer Maki Ichida for her excellent portrayal of our efforts.

 

In line with showcasing the gastronomic culture of Usuki, a designated UNESCO Creative City of Gastronomy, the magazine also features Kirakuan, a renowned restaurant specializing in fugu (puffer fish) and Japanese cuisine.

 

Moreover, the back cover of the magazine (SPECIAL THANKS) showcases the remarkable individuals from the Kuge Honten product department, comprising of four women and one man, who play an integral role in our operations. Their dedication and exceptional work are truly commendable.

 

Banryu was established in 2014 by Shin-Nakano Kogyo, a manufacturer of rice polishing machines for brewing, with the aim of facilitating the exchange of sake brewing techniques and innovations among different breweries. The magazine operates under the guiding principles of "diversity," "neutrality," and "continuity." By promoting knowledge sharing and collaboration, Banryu actively contributes to the revitalization of the sake industry as a whole.

In the sake category of IWC2023 (International Wine Challenge), one of the world's most prestigious blind wine tasting competitions established in 1984, our special Junmai sake Ichinoide made with locally produced Wakamizu Rice from Usuki City has been awarded the silver medal.
This sake is made exclusively with ingredients from Usuki, allowing you to taste the unique terroir of Usuki. Please give it a try !

With the permission of Chanpon Chikara who helped make our barley shochu Tsunezo go viral (with 940,000 views on TikTok and 420,000 views on YouTube), we have created an American comic book-style POP (Point of Purchase) advertisement.
We offer two variations in A4 size (one with price information and one without) and one in B7 size. (The book serves as a size reference).
If any restaurants or liquor stores require these materials, please don't hesitate to contact us at Kuge Honten (via phone, fax, email, SNS messages, etc.). We will gladly send them to you. We look forward to hearing from you.

I had a delightful gathering with Chanpon Chikara (front row, centre), who helped our barley shochu Tsunezo go viral (with 920,000 views on TikTok and 400,000 views on YouTube), and friends. It wasYutaro (back row, left) who originally sent a bottle of Tsunezo to Chikara, and Mai (front row, left).
"We had an absolutely fantastic time." - President (back row, right)

 

Usuki City's tourism promotional video, which introduces its diverse food culture, has been selected as the semi-grand prix winner in the video category of a contest aimed at promoting Japan's charm to the world.
This contest is held annually by the Cool Japan Public-Private Partnership Platform, consisting of the government and corporations, to spread Japan's appeal overseas.
In this year's video category, Usuki City's tourism promotional video titled Usuki Gourmet Road was chosen as the semi-grand prix winner.
The video showcases eight episodes related to local cuisine, such as soy sauce and miso derived from fermentation culture that has been passed down for over 400 years, as well as local sake.
The video's simple yet profound message and its clear depiction of the preservation of culinary traditions, such as the skilful preparation of the famous thick-cut blowfish sashimi by a chef, were highly praised.
There are versions of the video with subtitles in English and French, and the city is coordinating with airlines to ensure that it can be viewed on international flights.
The Usuki City Industrial Tourism Division expressed their joy, stating, "We are delighted that the video, which represents Usuki's traditional food culture, has been recognized. We aim to utilize this work in various locations and convey the charm of Usuki to many people." (Source: NHK News)

 

In a part of the PR video titled "The Path of Local Sake," the dedicated sake brewing of Toji Matsuno and Chief Murakami is depicted.

Our company received a lacquerware gourd designed by Nakano, our company secretary. This masterpiece, called the Tsunezo Dragon, is larger than the previous version, Ichinoide and took approximately two years to create. It also features a rising dragon, inspired by next year's zodiac sign. The six gourds embedded with shells symbolize good health and well-being. Just like our company, we hope to prosper and stay healthy after the COVID-19 pandemic.