We've received a following warm message from Mr. David Wilkinson who completed the English version of our website. Thank you!Kana and I recently had the opportunity to visit a working sake and shochu ...
An early-ripening variety of Wakamizu has already begun to bow and its ears have changed colour. Compared to the other varieties of rice growing in the fields, the shade of this variety is clearly di...
We are currently in the middle of the production process for our barley shochu - Tsunezo. For this, we use Oita Prefecture’s original barley variety, Toyonohoshi barley. The yeast we use is also Oit...
All employees (even office staff and staff from our product department) help to remove the calyxes from our plums.This year the Usuki plums have been harvested a little earlier than usual, so are brig...
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...
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...
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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