Pairing the World: Wine, Sake, and More

Pairing the World: Wine, Sake, and More

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The Jura Effect: A Tasting So Good, I Booked a Trip
Inside a rare wine lunch in Amsterdam—with ouillé whites, Vin Jaune, and the bottles that made me chase the Jura all the way to France.
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Kazumi
Sake 101: Yeast by Design, Not by Chance
Why sake brewers choose precision over spontaneity—and what that reveals about Japanese craftsmanship.
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Kazumi
Fusion Confusion? Italian Reds Meet Nikkei Peruvian Spice
A deep dive into Nikkei flavors, capsaicin chemistry, and rule-breaking wine moments
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Kazumi

April 2025

Sake 101 for Wine Pros: If Yeast Makes Wine, What Makes Sake?
Meet kōji—the enzyme-producing mold behind sake’s fermentation, aroma, and elegance. A guide for the wine-curious.
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Kazumi
3
Is Green a Flaw? Rethinking Cabernet Sauvignon with Qingjiao Rousi
A deep dive into Methoxypyrazines, cultural context, and strategic food pairing with Cabernet Sauvignon.
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Kazumi
4
Sake 101 for Wine Pros: Inside a Barrel You Can’t See but Taste
A personal interview with the brewer—and a look at sake through an investor’s eyes.
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Kazumi
Red Wine with Fish? Yes, But Not Just Any Red
What Burgundy taught me about pairing red wine with seafood (and the science that backs it up).
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Kazumi
Sake 101 for Wine Pros: 10 Questions Wine Lovers Ask (and Why They Matter)
I’ve been asked these questions over and over—so I wrote them down, once and for all.
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Kazumi
2
The Pepper Puzzle: Grüner Veltliner, Rotundone & Thai Green Curry
The Science Behind Why Some Grüners Smell Like Pepper—and Some Don’t
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Kazumi
1
Sake 101 for Wine Pros: Pairing Where Wine Can’t Go
Real sake stories, scientific insights, and practical ideas to help you
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Kazumi
4

March 2025

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