Take an after-hours journey of libations through the Hall of Asian Peoples and trace the history of traditional sake and rice wine with “sake samurai” and sommelier Chris Johnson. Drink your way across the continent and learn why this alcoholic beverage has been consumed for hundreds of years. This experience details the culinary history and distillation processes, with inspiration from the Museum’s collections.
Shirakawago Nigori (Japan)
Nanbu Bijin Tokubetsu Junmai (Japan)
Nanbu Bijin Daiginjo (Japan)
Nanbu Bijin Umeshu (Japan)
Traditional Makkoli (Korea)
Ginger-infused Makkoli (Korea)
Tastings provided by Wine of Japan, Sake Discoveries, H-Mart, and Diamond Hong, Inc.
Support for Celebrate Culture Programs is provided, in part, by the May and Samuel Rudin Family Foundation, the Sidney, Milton and Leoma Simon Foundation, and The Max and Victoria Dreyfus Foundation.
Tastings for the Museum's cultural education programs are provided with support from Whole Foods Market.