Wine snobs are so 2004. These days, it’s all about sake. The Japanese rice wine is served hot, cold or at room temperature and boasts a higher alcohol content than beer and those snooty grape-based wines. Plus, Japanese pilots used to down it before kamikaze missions—how bad-ass is that? With the help of the Bowers Museum and Meher McArthur, specialist in the art and culture of East Asia, you can learn the history of sake, how and where it’s made, drinking etiquette, and more. You’ll be dazzling your friends over sushi in no time. Bottoms up!
Thu., May 14, 6:30 p.m., 2009
