Heavensake : Junmai Daiginjo Label Noir Regis Camus & Tatenokawa

Tasting Advice for Heavensake's Junmai Daiginjo Black Label

Tasting

Nose
On the nose, a captivating floral bouquet unfolds, blending the subtle scents of hyacinth, jasmine, lily, and iris.

Palate
On the palate, delicious 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

To be enjoyed well chilled, ideally in a wine glass to appreciate all the 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 property

While sake is attracting an ever-wider audience, Régis Camus from Champagne perceived its potential long before founding Heavensake in 2017. The first champagne cellar master to introduce the art of blending in the sake universe, he aims to create compositions that are both complex and perfectly balanced. Alongside the Tojis (master brewers), he produces 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 Black Label, crowned the best sake at the San Francisco IWC, is a blend of remarkable precision.  

Production method

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