Brooklyn Kura is one of the few sake breweries in the United States and the first in New York State, quickly becoming a leader in the American craft sake movement. They use U.S.-grown rice, such as Calrose and Yamada Nishiki from California, along with lightly filtered NYC tap water to create their two main sakes: the delicate #14 Junmai Ginjo and the robust Blue Door Junmai. Brewmaster Brandon Doughan is also known for experimenting with limited releases, using traditional methods like kimoto and yamahai, as well as innovative creations like their popular dry-hopped Occidental Junmai Ginjo.​​​​