Mercure Fukuoka Munakata Launches New Sustainable Menu Featuring Munakata Beef and Oshima Amanatsu Sake Lees

## Overview
Mercure Fukuoka Munakata Resort & Spa (Munakata City, Fukuoka; General Manager: Makoto Nomiyama) will offer a new locally-sourced menu, 'Munakata Beef Tendon Stew with Amanatsu Sake Lees,' from July 1 to August 31, 2026. This collaboration with local producers aims to promote regional revitalization through sustainable dining.

## Background and Resource Utilization
Oshima Amanatsu citrus, a specialty of Oshima Island in Munakata, was used by the local Katsuya Sake Brewery to develop a new craft beverage called 'Katsuya SAKE CRAFT.' The hotel focused on the sake lees containing amanatsu peel generated during the brewing process, turning this byproduct into a high-value culinary ingredient.

## Menu Features
1. **Munakata Beef Tendon Stew with Amanatsu Sake Lees**
- Uses Munakata beef from 'Susuki Farm.' The sake lees tenderize the beef tendon, creating a sophisticated flavor layered with the refreshing acidity of amanatsu and a hint of star anise.
- Period: July 1 to August 31, 2026
- Location: Buffet Restaurant 'Locavore'

2. **Summer Exclusive Pairing Menu**
- Starting June 15, 2026, a limited-quantity pairing of 'Katsuya SAKE CRAFT' and 'Amanatsu Mikan Mentaiko' (by Umi-sen) will be available. This set allows guests to fully experience the flavors of Oshima Amanatsu.

## Regional Contribution
In line with the Munakata City Remote Island Promotion Plan, this initiative supports the effective use of cultivated land and enhances the island's appeal. The hotel remains committed to preserving and utilizing regional resources.