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.

MAKE Volume 33 features our special Software for Makers section covering apps for circuit board design, 3D design and printing, microcontrollers, and programming for kids. Also, meet our new Arduino-powered Rovera robot and get started with Raspberry Pi. As usual, you’ll also find fascinating makers inside, like the maniacs on our cover, the hackers behind the popular Power Racing Series events at Maker Faire.

Try your hand at 22 great DIY projects, like the Optical Tremolo guitar effects box, "Panjolele" cake-pan ukelele, Wii Nunchuk Mouse, CNC joinery tricks, treat-dispensing cat scratching post, laser-cut flexing wooden books, sake brewing, growing incredibly hot “ghost chili” peppers, and much more.

On newsstands now, by subscription, or available in the Maker Shed

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3 Responses to Talking Sake With the Pros

Norris Minddel on February 21st, 2013 at 10:35 am said:

Dead video link.

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- Stett Holbrook on February 21st, 2013 at 11:49 am said:
  
  Strange. It works for me.
  
  Reply ↓
chuck on February 21st, 2013 at 10:37 pm said:

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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