Heavensake : Junmai Daiginjo Label Noir Regis Camus & Tatenokawa

Tasting Tips for Heavensake Junmai Daiginjo Label Noir

Tasting

Nose
On the nose, an enchanting floral bouquet unfolds, blending the subtle fragrances of hyacinth, jasmine, lily, and iris.

Palate
On the palate, indulgent notes of summer pears and wild red berries bring freshness and elegance.

Pairings

This junmai daiginjo pairs perfectly with caviar and certain cheeses such as Parmesan.

Serving and Storage

Best enjoyed well chilled, ideally in a wine glass to appreciate the full complexity of its aromas. After opening, it retains its qualities for up to four weeks, provided it is stored upright in the refrigerator or in a cool, dark place.

An Exceptional Sake, Between Tradition and Innovation

The Estate

While sake is winning over an increasingly broad audience, Champagne native Régis Camus recognized its potential well before founding Heavensake in 2017. The first Champagne cellar master to introduce the art of blending to the world of sake, he aims to create compositions that are both complex and perfectly balanced. Working alongside the tojis (master brewers), he crafts cuvées of remarkable purity and harmony.

This sake was created in collaboration with the Dassai brewery.  

Origins and Terroir

Dassai, a true gem of Yamaguchi Prefecture, is renowned for its exclusive commitment to junmai daiginjo, made from carefully polished Yamada Nishiki rice. The Junmai Daiginjo Label Noir, crowned best sake at the San Francisco IWC, is a blend of remarkable precision.  

Production Method

Its polishing ratio, between 23% and 39%, allows for the expression of pure and refined aromas.