Sake manju

About Sake manju

The Hohi region is composed of Takeda City and Bungoono City located in the southwestern part of Oita Prefecture. It is an area surrounded by all sides such as grandmother Kanzan system, Aso Outer Wayama, and Mount Kuju. It is bordered by Miyazaki and Kumamoto prefectures across the mountains. Sake manju is a local confectionery that is eaten at summer events in the Hohi region. It is characterized by the power of fermentation by koji to inflate manju. In general, the ones that contain Ogura bean paste but are not included are known as “Shiara”, “Shiemochi”, “Tail” in the Hohi region, and “Babpo” in the southern region of the prefecture. Yeast liquid is called “liquor” and does not contain liquor.
In addition to the Tango Festival, Bon Festival and festivals in May, they were also eaten in between agricultural work. When I ate steamed manju in winter, my body warms up, so I liked it. When making, it is better to ferment rice koji, so it is better to use warm times. It is loved by locals like soul food, and stores are still dotted in Takeda City and Bungoono City, and can be purchased all year round.

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