Articulating “Wine-Like Sake”

What Do We Really Mean When We Say It?

Feb 21 • Kazumi

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Château Le Puy: Bordeaux’s 400-Year Quiet Revolution

A portfolio tasting in Amsterdam brought me back to Le Puy

Feb 14 • Kazumi

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Sake Interview #12: Eigashima Brewery

Choosing Mizumoto: A Whisky Distillery Preserves the Complexity of Sake

Feb 1 • Kazumi

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December 2025

Reading the Vineyard: An Austrian Wine Tasting

How a self-guided tasting taught me to read Austrian labels

Dec 31, 2025 • Kazumi

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What Sake Professionals Actually Eat on a Japan Trip

No sushi, no yakiniku, no ramen—just the food to pair with sake

Dec 5, 2025 • Kazumi

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November 2025

Sake Interview #11: Tamagawa:The Revolution of “Take Your Time”

How a British Toji Proved Sake’s New Timeline

Nov 30, 2025 • Kazumi

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Terroir in Translation: Portfolio Tasting with Anfors & Smaragd

This article is also published on Dutch Wine Apprentice, where I regularly contribute wine event reports and producer profiles.

Nov 21, 2025 • Kazumi

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Sake Interview #10: Kenbishi; The 500-Year Guardian of Japan's Unchanging Aged Sake

The brewery that makes only aged sake, maintains the woodworking shop, and lets taste speak louder than marketing

Nov 7, 2025 • Kazumi

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October 2025

Sake Interview #9: Visiting a Female Toji at Mukai Brewery in Another Kyoto

The Road to the Brewery Closest to the Sea of Japan

Oct 24, 2025 • Kazumi

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September 2025

Sake Interview #8: ZAKU — A Mie Brewery's Journey to the World Stage

Redefining Japanese Sake for the World

Sep 26, 2025 • Kazumi

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Sake Interview #7: Akishika Brewery

Believing in Grain-to-bottle in Nose, Osaka: dry junmai and genshu, aging first, flavor over perfume Rice for

Sep 12, 2025 • Kazumi

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August 2025

Sake Interview #6: Hanatomoe (Miyoshino Brewery)

Wild Yeast and High Acidity Define Sake's New Frontier

Aug 29, 2025 • Kazumi

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