Talking Sake With the Pros

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Talking Sake With the Pros

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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.

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6 thoughts on “Talking Sake With the Pros

  1. Norris Minddel says:

    Dead video link.

    1. Stett Holbrook says:

      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.

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Stett Holbrook is editor of the Bohemian, an alternative weekly in Santa Rosa, California. He is a former senior editor at Maker Media.

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

View more articles by Stett Holbrook

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