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.
6 thoughts on “Talking Sake With the Pros”
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Dead video link.
Strange. It works for me.
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.