731 S Pacific Ave
San Pedro, CA 90731
Japanese libations go well beyond sake and beer. Shochu, in fact, is the native spirit of Japan, and iichiko Shochu—made from 100% two-row barley and fermented with koji, the traditional secret behind umami-rich Japanese foods such as miso and soy sauce—is Japan’s best-selling shochu. On Saturday, July 27, at LA’s Pacific Food & Beverage Museum, discover the spirit with shochu expert Tetsuro Miyazaki, plus taste how well it works in cocktails and pairs with food with the help of Rappahannock Oyster Bar’s Chef Wilson Santos and Beverage Director Hope Ewing, author of Movers & Shakers: Women Making Waves in Spirits, Beer, and Wine.
Admission is Free with RSVP! RSVP HERE.