Talking Sake With the Pros

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.