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In the current issue of MAKE, Alastair Bland writes about how the amateur sake fan can brew the beverage at home. Before the story came out, a group of MAKE staffers diligently headed over to the excellent Hana restaurant in Rohnert Park, Calif. for some Japanese food and sake. You know, research. It was a tough assignment. While there, I asked sake sommelier Stuart Morris and visiting sake brewer Daijiro Hosaka about how sake was made. Morris, by the way, is the sixth non-Japanese “master of sake” in the world. Did the experts think sake can be made at home? Watch our interview to find out. Then pick up a copy of MAKE and see if you can brew your own.


Buy Volume 36 for complete access or

Stett Holbrook

Stett is a senior editor at MAKE with abiding interest in food and drink, bicycles, woodworking, and environmentally sound human enterprises. He is the father of two young makers.

He is also the co-creator of Food Forward, a documentary TV series for PBS about the innovators and pioneers changing our food system.

Contact Stett with tips and story ideas on:

*Sustainable/green design
*Young Makers
*Action sports



  1. Norris Minddel says:

    Dead video link.

    1. Strange. It works for me.

  2. chuck says:

    Once you have sake down you can use a wok and ice reflux still to produce soju. Very simple and super cool chemistry with stuff you have in your kitchen.