ThirstDay: Farthest Star Sake w/ Todd Bellomy Sept 24th 2026

All right, so explain a little bit about sort of the process.

I see we have our test tubes up here.

We do.

So I'm waiting for Mr.

Science to come over here and tell

us.

People can look at these later.

We can pass them around.

I brought some rice samples just because a lot of people don't really understand rice.

So this isn't like the regular rice you like buy in a supermarket.

Right.

It is not regular rice that you buy.

I have made some test batches of sake with like sushi rice and stuff.

Yeah.

It's not as good as it's OK.

I mean, you know, if you were going to use it to make like mixed drinks or something, it would be OK.

But it wasn't up to our standards to serve in the taproom as, you know, sake.

So if

you use Italian risotto, would that work?

Yeah, actually, one of my friends runs a brew pub in Minneapolis called Motowi.

And he's had a lot of it.

I haven't done it yet, but he's had a lot of experience making sake with arboreal rice.

But it only makes certain kinds of sake.

Like you're not going to make a super delicate aroma forward, you know, high end sake.

So if you're making like an earthier sake and aged sake, it seems to work pretty well.