New York has its first sake brewery and it is fantastic. The Taproom at Brooklyn Kura opens today and serves the freshest sake you can get this side of the Pacific: Just pressed sake on draft, lightly filtered Orizake as well as raw sake mash from the Tank. All of it delicious.

Born in Japan, and Now Made in Brooklyn: Sake
by Rachel Wharton, New York Times
March 2, 2018

At first glance, Brandon Doughan certainly fits the mold of the professional brewer in Brooklyn: The Portland, Ore., transplant has a tidy beard, a penchant for plaid button-downs, and is a former home-brewer well-versed in advanced fermentation.

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