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In this photo taken, Friday, June 12, 2015, Dan Ford, founder of the Blue Current Brewery, poses with a bottle of sake at the brewery in Kittery, Maine. Steamed rice is inoculated in a sauna-like koji room for two days as part of the six week brewing process to make "rice wine." (AP Photo/Robert F. Bukaty)

In this photo taken, Friday, June 12, 2015, Dan Ford, founder of the Blue Current Brewery, poses with a bottle of sake at the brewery in Kittery, Maine. Steamed rice is inoculated in a sauna-like koji room for two days as part of the six week brewing process to make "rice wine." (AP Photo/Robert F. Bukaty)

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