Brooklyn Kura
Sake brewery · Sunset Park ·
Brewery offering craft sake, classes, small plates, and seasonal berry pairings
Brewery offering craft sake, classes, small plates, and seasonal berry pairings
"A pioneering New York sake brewery and taproom located in Brooklyn’s Industry City, credited as the city’s original producer and expanded after a partnership with a premier Japanese brewer. The facility includes a renovated taproom, a larger 20,000-square-foot production space, and an on-site Sake Studies Center that offers courses for casual drinkers and professionals. Visitors can sample rotating draft selections that showcase different rice varieties and yeasts and learn about how New York’s low-mineral water contributes to local sake-making." - Shana Clarke
"A sake brewery located in Industry City, offering locally brewed sake and a unique tasting experience." - Emma Orlow
"One of New York’s only sake brewery’s is hosting a tasting this Friday, October 1st at their taproom in Industry City. Each $25 ticket gets you a tasting flight, snacks, and sake tasting games." - hannah albertine
"American sake is still relatively underrepresented on the sake scene. So you’ll rarely find menus with sake made anywhere close to the place you’re drinking. That is, unless you go to Brooklyn Kura in Industry City - one of only two sake breweries in all five boroughs. Brooklyn Kura is a great place to bring a group on a weekend and try a glass of sake called “Occidental” that tastes a little like hoppy beer and bananas. (It’s delicious, even to those who live in fear of bananas.) We’d also recommend a bottle named after nearby Greenwood Cemetery that’s made in the Kimoto brewing style, which takes way longer than typical methods, and produces funky, acidic sake. Ask questions when you go, and you’ll have an even better time. (If you’re interested in trying Brooklyn Kura outside of Industry City, Decibel and Accidental Bar both carry some of their sake)." - hannah albertine
"In Industry City, Brooklyn Kura is expanding this fall, trading its tasting room for a 20,000-square-foot production facility and a two-story taproom that will serve sake, small plates, and shochu cocktails." - Luke Fortney