NEW YORK -- It is made from all-American ingredients. It uses Brooklyn water. The head brewer watched lots of YouTube videos of Japanese sake masters.
Yet the finished product of Brooklyn Kura, the new sake brewery and taproom in Brooklyn, New York, is a thing of wonder. The peach-like aroma of their signature No. 14 and the ripe banana-like fragrance of the junmai blend are not derived from additives, but from the touch of koji, the rice mold that brewer Brandon Doughan sprinkles on the California rice, along with the temperature and humidity that the substance is kept in.
