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

The seventh “Marriage of Food and Sake” event was held in November 2020, at the popular Japanese restaurant Cooker Kurakake in Oita City.

The head chef, Mr. Kurakake, enjoyed preparing and serving brilliant dishes alongside our sake and the centrepiece, an Usuki Bowl.

 

*The photo shows a collage of the seventh “Marriage of Food and Sake” event

The sixth “Marriage of Food and Sake” event was held in August 2016, in the cosy atmosphere of Mitsugo, a long-established puffer fish restaurant that is very popular in the local area. The owner, Mr. Endo, enjoyed preparing a healthy local fish dish, served alongside some carefully selected Kuge Honten sake.

 

*The photo shows a collage of the sixth “Marriage of Food and Sake” event

The fifth “Marriage of Food and Sake” event was held in December 2016, at Kawaguchiya Ryokan Bettei - Hisaraku. The venue has a picturesque view of Usuki Bay stretching out as far as the eye can see.
The fresh, Bungo Channel seafood served was carefully selected and bought at auction on the day, and then perfectly paired with some of our Kuge Honten sake, with its fantastic rice flavour.

 

*The photo shows a collage of the fifth “Marriage of Food and Sake” event

The fourth “Marriage of Food and Sake” event was held in May 2014, and hosted by
Mr. Aokawa, an old classmate of the Kuge Honten president, at the yakiniku restaurant, Haruna. The event took on a different style from previous events and we called it the “Haruna Style Korean BBQ with HORORIN Nigorizake”party.
The Korean BBQ combined with the HORORIN was a great combination. All the guests enjoyed the food, HORORIN Nigorizake and the active environment.

 

*The photo shows a collage of the fourth “Marriage of Food and Sake” event

The third “Marriage of Food and Sake” event was held in March 2014, at the ryotei - Yamadaya main branch in Usuki City. The Tokyo Nishiazabu - Yamadaya holds 3 Michelin Stars.
We called the party “COOL!USUKI” and it was a very popular event, attracting many guests. One notable attendee was Mr. Hirofumi Minato. He cultivates the fantastic Wakamizu rice, a cultivar known for producing fantastic sake, that we use in our Tokubetsu Junmai.
The cuisine is based on the traditional food of Uontana (now known as hamamachi) where the restaurant was founded. These local fish dishes go well with Kuge Honten’s sake, especially Tokubetsu Junmai Muroka Nakagenshu “USUKI”.

 

*The photo shows a collage of the third “Marriage of Food and Sake” event

The second “Marriage of Food and Sake” event was held in December 2013, at the famous Japanese hotel restaurant - Shunkoen, in a garden created by Kobori Enshu.
Named the “Niwansaki Project”, all the guests enjoyed the party and its marriage of classic country-style cuisine prepared by the restaurant, with sake from Kuge Honten. We were able to enjoy the long winter night, relaxing in the front garden (Niwansaki).

 

*The photo shows a collage of the second “Marriage of Food and Sake” event

The “Marriage of Food and Sake” event was developed to bring together local foods with the aim of fostering a vibrant food and drink culture.
The first event was a memorable one, held in July 2013, at Kirakuan, a restaurant that we feel represents Usuki City really well.
We combined the varied menu of delicately seasoned, elegant dishes, made with locally sourced ingredients by Yamamoto’s father and son team, with specially selected sake, brewed at Kuge Honten.
It was a great evening, and we were able to explain each of the products to the guests. Everyone enjoyed the party.

 

*The photo shows a collage of the first “Marriage of Food and Sake” event