10/01/2026
It’s World Sake Day and we’re keeping it LOCAL 🍶
Brian and Brandon started Brooklyn Kura after a chance meeting in Tokyo and way too many homebrew batches. That was 2016. By 2018 they were brewing out of Brooklyn, making sake the way it’s meant to be made, and slowly convincing New Yorkers that sake isn’t a warm shot at the end of a sushi dinner.
We carry three of their bottles right now:
Brooklyn Kura BYx Yamahai Nama Chozo Yamahai Junmai: Made using the traditional Yamahai method, which skips the added lactic acid and lets the fermentation develop naturally over weeks. Rich, layered, and worth every minute of that process.
Brooklyn Kura Grand Prairie Junmai Ginjo Genshu Nama Chozo: A limited release, undiluted and unpasteurized. More concentrated, more complex, and not around for long.
Brooklyn Kura Occidental Dry Hopped Junmai Ginjo Nama Chozo: Dry hopped sake. The kind of bottle that makes you stop and think about what sake can actually be.
Happy World Sake Day!
Brooklyn Kura 🤍
**eAndSpirits