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Pairing

PAIRING

Understand the match by looking at the whole dish: ingredient, cooking method, seasoning, texture, and finish.

Illustrated table of Japanese and international dishes with pairing beverages

SAKE PAIRING

The first pairing series now includes eight practical articles on Japanese sake, from reading the whole dish to building a complete pairing course.

Panoramic illustration of sake and food pairings View the Sake Pairing SeriesExplore all eight articles.

WINE PAIRING

Eight practical articles explain how to read the complete dish and compare wine through acidity, sweetness, tannin, body, aroma, texture, and finish.

Illustrated guide to wine and food pairing View the Wine Pairing SeriesExplore all eight articles.

SHOCHU & SELECTED SPIRITS PAIRING

Eight practical articles explain how to read the complete dish, understand aroma and weight, and choose dilution, temperature, and serving style.

Illustrated guide to shochu, spirits, and food pairing View the Shochu & Selected Spirits Pairing SeriesExplore all eight articles.

UMESHU PAIRING

Four practical articles on umeshu: reading the whole dish, sweetness and acidity as a structure, serving styles, and umeshu with Thai food and washoku.

Illustration of umeshu, Japanese plum liqueur View the Umeshu Pairing SeriesExplore all four articles.

GIN PAIRING

Four practical articles on gin: reading the whole dish, botanicals as one element among several, dilution and serve styles, and gin with Thai food and washoku.

Illustration of Japanese craft gin View the Gin Pairing SeriesExplore all four articles.

WHISKY PAIRING

Four practical articles on whisky: reading the whole dish, smoke, oak, and finish as a structure, dilution and temperature, and whisky with Thai food and washoku.

Illustration of Japanese whisky View the Whisky Pairing SeriesExplore all four articles.