Wanted an opinion on general impressions.
Commercial Beer: You bet home made beer can be made, its great and it has inspired professional aspirations. Home brew can actually be world class.
Commercial Wine: It can happen, but you need good grapes and making it at home can make really good wine, but can it be as good as professional production?
Commercial Sake: No way, you don't have heavenly blessed water, meticulous standards, and good luck getting quality rice. It's almost absurd that you ask...
These are the over all impression I get from reading and watching interviews.
Just throwing this out there, what do you think? I've over simplified, but this is what I feel like when I go around researching and looking for information.
Personally I would love to attend one of John Gauntner's "No sake' stone left unturned" course. I feel that might be the only way to push my knowledge into a more useful what to expect, how can I make it work at home with the same quality as beer, wine, cider and mead. State side of course, I don't know any Japanese yet, besides a few Sake terms