Brooklyn Kura brings Sake to New York

Its sake, a rice wine, is made from American rice, and the local drinking water. Brandon Doughan and Brian Polen connected at a wedding in Japan 5 years ago. Both inspired by the traditional Japanese drink, they stayed in touch afterwards. 2 years ago they quit their jobs and have been mixing fungus, fermented rice, water, and yeast ever since. [[Brian Polen, Co-Founder, Brooklyn Kura]] [1:21 - 1:34] "We want people to recognize that sake has many of the same qualities as fine wine and craft beer. It has a complexity, richness, history, the skill required to produce it.” They began renovations on their warehouse last September and opened their tap room in March. To help familiarize people with sake, they replaced sake cups with wine glasses. [[Ninart Amaraphom, Brooklyn Kura Customer]] "I like this sake. It's nice and crisp and clean. And it's pretty good." Doughan and Polen aim to sell about 3,600 bottles a month within a half year and ramp up to 6,600 over the next few years.