Pairing the World: Wine, Sake, and More

Pairing the World: Wine, Sake, and More

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Sake 101

Sake 101: Summer Isn’t Too Hot for Kanzake (Warm Sake) – Here’s Why.
Think warm sake is only for cold nights? This post will change your mind—and your pairings.
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Kazumi
Sake 101: Kijoshu (貴醸酒): Japan’s Sweet Sake Guide
Tasting Notes, Pairings, and Cocktails for Sommeliers in a Hurry
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Kazumi
Sake 101: Lessons from a Pairing Masterclass—Sake Meets Western Food
New Sake Pairings for Wine Pros: What a Masterclass Revealed About Flavor Matching
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Kazumi
Aged Sake and Cheese Pairings: Koshu, Umami, and What Actually Works
A tasting of 3 aged sakes (Koshu) and 7 cheeses to discover the best umami pairings.
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Kazumi
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Sake Story for Wine Lovers: A Guided Tasting with Dutch Wine Apprentice
A Deep Dive Into Sparkling, Nigori, Genshu, Koshu, and Kijōshu
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Kazumi
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Sake 101: A Glass of Spring – The Rise of Rosé Sake
Behind the glass: a deep dive into pink sake, flower yeasts, and a poetic pairing
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Kazumi
What Sushi Pairing Taught US About Sake: A Night at Authentic Sushi Restaurant
A well-paced omakase revealed just how powerful sake-pairing basics can be.
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Kazumi
Sake 101: A Wine Professional’s Guide to the Sake Renaissance
How Education, Pairing, and Culture Are Redefining the Category
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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
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
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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
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
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