Kampai! Sake in Japanese Culture and Art

Must be 21 years of age and older

This summer, take a journey through the delicious history of one of Japan's most iconic beverages - sake! This beloved rice wine has been an essential part of Japanese culture for over 2,000 years, first as a sacred offering to the gods, and gradually becoming part of the everyday lives of Japanese people. Today, sake is enjoyed both hot and cold across all levels of Japanese society and around the globe, with the United States recently becoming the world's largest importer. For one special afternoon, join us at JAPAN HOUSE Los Angeles to learn, sip, and savor the art of sake.

In an introductory talk, Japanese art historian Meher McArthur will explore sake’s dynamic role in Japanese culture, from sacred rituals to secular traditions, and delve into its ingredients and production methods. She will also give an overview of the exquisite art forms that have evolved around sake, including ceramics, lacquerware, prints, and paintings.

Following the presentation, master sake sommelier and certified sake specialist Atsuko Glick will lead a curated tasting experience featuring five distinctive regional sakes, each representing different prefectures and brewing techniques, and will share professional insights and personal stories behind each carefully selected sake.

From sake super-fans to first-time tasters, join us for a refreshing summer afternoon to explore the artistry and history that flows through every glass of this remarkable spirit.

Featured Sake Selection

1. Born Gold

Junmai Daiginjo (super premium) sake from Fukui Prefecture

2. Kubota Senju

Ginjo (premium) sake from Niigata Prefecture

3. Suigei Tokubetsu Junmai

A sake brewed with a specialized method from Kochi Prefecture

4. Amabuki Strawberry

An unpasteurized sake from Saga Prefecture

5. Niwa no Uguisu Doburoku Pink

An unfiltered sake from Fukuoka Prefecture

©︎Mutual Trading Company

*Concept images

About the Speakers

Meher McArthur

Photo Credit: Jacqueline Lagazcue

Japanese Art Curator, Author, and Educator

Meher McArthur is an Asian art historian specializing in Japanese art. She was Curator of East Asian Art at Pacific Asia Museum, Pasadena, CA (1998-2006), where she curated about 20 Asian art exhibitions including the exhibition Kampai! The Arts of Japanese Sake at USC Pacific Asia Museum in 2004, and since then, she has lectured regularly about sake in Japanese culture at many cultural organizations. She was also Creative Director for the Storrier Stearns Japanese Garden, Pasadena (2014-2020), Academic Curator for Scripps College, Claremont (2018-2020), and Art and Cultural Director for JAPAN HOUSE Los Angeles (2020-2022) and has curated several traveling Japanese art exhibitions for International Arts & Artists (IA&A).

McArthur is currently developing Japanese art exhibitions opening in 2026 for Descanso Gardens in La Cañada, the Japanese American Cultural & Community Center in Little Tokyo, and Mingei International Museum in San Diego. She has written widely on Asian art and cultures, and her new book A Japanese Art Journey: A Curator’s Memoir of Paper Dolls, Woodblock Prints and Polka Dot Pumpkins will be published by Tuttle Books in November 2025.

Atsuko Glick

Certified Sake Specialist / Educator at Sake School of America

Atsuko Glick is a highly experienced Sake expert certified as a Master Sake Sommelier, Shochu Sommelier, and WSET Sake Educator. She is currently the Manager of the Sake Education Resources Division at Mutual Trading, where she also oversees the Sake School of America. While teaching at Sake School of America, Atsuko regularly holds sake seminars at various universities, delivering presentations introducing the world of sake, popularizing and sharing her love for sake with international audiences.

Beyond her expertise in sake, Atsuko is passionate about fermentation. She frequently crafts homemade kombucha and sourdough bread with expert-level skill, which has developed into her strong understanding of flavor, balance, and brewing techniques—qualities that shine through in every tasting she leads.

Related Article

Among types of sake, the general term referring to alcoholic drinks in Japan, is nihonshu, or Japanese sake, a fermented beverage made from rice, the staple food grain for the country, and abundant soft water. The process for making sake has been refined from ancient times, when nihonshu was initially only served to limited ruling classes. Gradually from the Kamakura period, around the 13th century, nihonshu started to be enjoyed by regular citizens as well.

[Read Article]

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