This sake pours like a rose with the nose of an IPA. It was brewed 1) because we love it and 2) we want to continually attract fine wine and craft beer drinkers to sake and Occidental is a fun way to do just that. Occidental is a single yeast junmai. At the end of the fermentation process (post pressing) we gently dry-hop the sake to extract the aroma and character you would expect from hops. The result is a bright, aromatic (lots of tropical fruit), and dry sake that is light bodied and infinitely drinkable.
Our classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends. We use a blend of calrose and yamada nishiki rice milled to more than 60% and fermented cold and slow. The result is a fresh, crisp, light and aromatic sake with a dry finish.
At Brooklyn Kura, we are committed to a new tradition of American Craft Sake. Building on more than 1,000 years of Japanese brewing history, we’re demystifying sake and making it more accessible. Our sake is brewed right here in New York City, hand-crafted with the highest quality ingredients.