Pairing the World: Wine, Sake, and More

Pairing the World: Wine, Sake, and More

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Sake 101

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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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
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Why Junmai Sake Tastes Deeper: The Umami Story
Exploring what makes sake rich, savory—and irresistibly complex.
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Kazumi
What Connects Champagne, Sauternes & Aged Sake?
The Magic of the Maillard Reaction
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Kazumi
2
Sake and Cheese: Exploring Harmonious Pairings
Sake 101: Delving into Fermentation and Flavor Synergies
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Kazumi
From Dom Pérignon to Sake: A Game-Changing Creation
Tasting IWA 5 Assemblage 3—A Sake Like No Other
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Kazumi
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Sake101: The Role of Polishing Ratio
Does a Higher Polishing Make Better Sake? Discover How Polishing Shapes Flavor, Style, and Elegance in Every Sip
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Kazumi
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Sake 101: A Beginners' Guide
🍶 What is Sake? Ingredients, Types, Varieties, and the Brewing Process
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Kazumi
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