Join us for a special afternoon with two remarkable Korean women and artisan producers — Alice Jun of Hana Makgeolli (Brooklyn, NY) and Soyoung Scanlan of Andante Dairy (Petaluma, CA) — as they come together for a unique pairing of naturally fermented Korean rice wine and handcrafted cheese.

Alice and Soyoung share a devotion to craft, time, and the living cultures that make their work possible. Alice, founder and brewer of Hana Makgeolli, is pioneering a new chapter for traditional Korean rice wine in the U.S., brewing by hand with organic rice, traditional nuruk (wild fermentation starter), and patience. Soyoung, a classically trained cheesemaker and former biochemist, brings a musical sensibility to her craft — her cheeses, named for musical terms, are renowned for their finesse and emotional depth.

This intimate tasting will explore the harmony between naturally fermented rice wine and artisan cheese, complemented by seasonal market fruits — persimmons, figs, and grapes — chosen to highlight texture, acidity, and umami.

Guests will enjoy thoughtful pairings and conversation with both makers about the beauty of fermentation and the shared language of living food. Both makers will also have their products available for retail purchase.

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