Some aromas have the power to summon memories. A gentle acidity brushes the tip of the tongue, a familiar scent envelops the senses, and suddenly, a long-forgotten conversation comes rushing back. Wine carries time within it—it is a bridge between people and places, a medium for connection.
Kim Min-jun, the head sommelier of Jungsik and recipient of the 2025 MICHELIN Sommelier Award, understands this better than anyone. To him, a glass of wine is never just a simple choice. It is the result of a delicate harmony—between guest and atmosphere, between cuisine and moment. Through his selections, he creates experiences, records memories, and offers guests an irreplaceable moment that exists only in the present.
On February 27, 2025, at the MICHELIN Guide Seoul & Busan 2025 ceremony, Kim Min-jun of Jungsik was named this year’s MICHELIN Sommelier Award winner. This prestigious accolade honors sommeliers who elevate the dining experience by curating exceptional wine and beverage pairings.
Frantz Hott, President and CEO of Pernod Ricard Korea, the official partner of the MICHELIN Sommelier Award and representative of Maison Mumm RSRV, emphasized the significance of the event:
"The MICHELIN Guide has long been a symbol of excellence in gastronomy, and it is an honor to stand alongside such remarkable individuals in celebrating the talent and dedication of sommeliers. Their expertise elevates the dining experience, creating moments that transcend taste and become lasting memories."
"Beyond Maison Mumm RSRV and Aberlour wiskey, I extend my heartfelt congratulations to all nominees and winners. Your passion and commitment continue to push the boundaries of wine and food pairing, shaping the future of fine dining. Here’s to your achievements and the journey ahead"
As his words suggest, this award is more than an individual honor—it is a celebration of the sommeliers who dedicate themselves to deepening the relationship between wine and gastronomy.
As the head sommelier at Jungsik, Kim Min-jun has played a pivotal role in enriching the restaurant’s two-MICHELIN-star dining experience. His expertise and dedication contribute to maintaining Jungsik’s reputation as a leader in contemporary Korean fine dining.
Each year, the MICHELIN Sommelier Award highlights individuals who make a significant impact on the restaurant industry. Kim Min-jun’s recognition underscores his role in advancing Korea’s wine culture and raising the standards of wine service.
“This award recognizes every moment in the dining room.”
Congratulations on winning the MICHELIN Seoul & Busan Sommelier Award. How did you feel when you heard your name called?
Standing among esteemed chefs at such a prestigious event was already an incredible honor. When I first dreamt of becoming a sommelier, Jungsik was the place I aspired to be. To have grown into the role of head sommelier here and now receive this award—it feels surreal.
I dedicate this honor to chef Yim Jung-sik, whose vision has shaped Jungsik into what it is today. I am also deeply grateful to our kitchen team, service team, and my fellow sommeliers who work tirelessly alongside me.
In addition to my role at Jungsik, I am part of the young sommelier collective SOMZ. We focus on fostering a culture where sommeliers engage in open, horizontal communication, learning from one another rather than adhering to strict hierarchies. Every month, we hold discussions on diverse topics, and I look forward to expanding these meaningful initiatives in the future.
“Wine pairing is about creating unforgettable moments.”
What is your core philosophy as a sommelier? What kind of experience do you strive to create for your guests?
I believe the role of a sommelier is to craft moments that can only be experienced here and now. Wine is not just a drink—it is an element that transforms a meal into something truly special.
I find great joy in storytelling. I love introducing guests to the histories and nuances behind each wine, watching their curiosity spark. One particularly memorable experience was with a guest who had never been interested in wine pairings. After listening to my explanations, they became more engaged and open-minded. That evening marked the start of a lasting relationship—we now meet monthly to exchange thoughts on life, beyond just wine.
You’ve orchestrated countless pairings. Can you share one that stands out as truly unforgettable?
One of my most memorable pairings was the 2012 Le Brun de Neuville vintage Champagne with Jungsik’s steamed croaker.
This Chardonnay-based Champagne, aged extensively, exudes delicate fruit aromas and profound minerality. It was paired with a porcini-infused broth and barley rice, which seamlessly harmonized with the Champagne’s rich, layered texture.
The wine’s bright acidity enhanced the fish’s freshness, while the earthiness of the mushrooms created an unexpected yet perfect synergy. For me, this pairing epitomized balance—elevating each element while preserving the integrity of both the dish and the wine.
“Fear is the greatest obstacle to growth.”
What advice would you give to aspiring sommeliers? What qualities are essential for success?
The most important lesson I’ve learned is that overcoming fear is key to growth.
Whether preparing for a competition or stepping into a new challenge, fear is inevitable. But waiting until you feel fully prepared? That moment never comes. You grow by embracing the challenge, not by waiting for the perfect conditions.
At Jungsik, we often refer to it as a "Sommelier Academy." My goal is to nurture young talents here, guiding them to develop their expertise and eventually lead their own wine programs. Through SOMZ, I also plan to introduce more initiatives to support and educate up-and-coming sommeliers.
How do you see Korea’s wine market evolving? What trends do you anticipate in the coming years?
While Champagne and Burgundy wines remain the most sought-after in Korea, we are witnessing a growing appreciation for diverse wine styles.
Natural wines once dominated the scene, but recently, the focus has shifted toward well-balanced expressions that retain natural elements while maintaining refinement. Meanwhile, traditional wineries worldwide are embracing trend-forward approaches, particularly in Germany and Spain, where producers are breaking conventions to explore new frontiers.
As sommeliers, our role is to stay ahead—discovering and introducing these evolving styles to guests.
My ultimate ambition extends beyond curating exceptional pairings—I want to contribute to shaping a wine culture where dining and wine are seamlessly intertwined, much like in Japan or Singapore. To that end, I plan to organize a range of events and projects that encourage greater engagement between sommeliers and the broader public.
