Food & Wine
Flavors of Japan Sake Dinner

Explore 日本酒 (sakes) of Japan at this five course wine tasting experience with authentic Japanese cuisine in the The Barn at Summerfield Farms.

This dinner will feature 5 courses with 6 sakes!

Each attendee requires 1 ticket that includes a 5 course meal, 6 sake pairings, and gratuity. Beer and more will be available for purchase at a cash/credit bar.



This is the 7th dinner in our Passport Wine Dinner Series. Past countries include: South Africa, Italy, France, Germany, Spain and Austria.

If you attended a previous dinner, please bring your passport book with you.

If you have not attended a previous dinner, you will receive a passport book at the dinner.

*You do not have to attend any other dinners in the series to attend this dinner.



There are two types of tickets for this dinner. Tables of 2 will be reserved separately and there is a very limited amount.

Tables with more than 2 will purchase tickets individually. Please list the names of the guests you’d like to be seated with at checkout. We cannot accommodate tables for 2 in this category. Thank you for understanding.



Sake pairings have been selected by our expert in-house Beverage Manager, Caren, who will be sharing all about the sakes throughout the evening. All are indigenous varietals from Japan. Multiple sake regions in the country will be covered.


MENU: crafted by 1618 on location.

course one: chilled soba noodle salad, daikon, toasted walnuts, crispy wonton bowl

course two: chawanmushi, buttered crab, uni, fuji apple

course three: crispy melon chicken, ramen, tonkotsu broth

course four: summerfield farms brisket shigureni, rice, bok choy, egg

course five: japanese cheesecake, pear chutney


Food allergies? 1618 can accommodate serious food allergies. At checkout, there is a question box to list this information.


Capacity is limited!.Ages 21+ only.No outside food or beverage.

>TICKET SALES END APRIL 18 @ 8AM or when sold out!


On-site luxurious accommodations are available. Please email to inquire.

Time: 6:30pm
Date: Friday, April 22