OUR WORLD
- CATEGORY:
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ASSEMBLAGE
TWO CULTURES, ONE VISION
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REGIS CAMUS, THE 8-TIME IWC "WINEMAKER OF THE YEAR" TITLE WINNER, BROUGHT THE ART OF ASSEMBLAGE TO JAPANESE SAKE
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PURITY, ELEVATION, INDULGENCE
THE PILLARS OF OUR VISION TO SHARE WHAT WE CALL "A BETTER HIGH" -
HONORING JAPANESE CRAFTSMANSHIP, WE CELEBRATE THE CULTURAL CONNECTION BETWEEN FRANCE AND JAPAN
OUR COLLECTION
FAQ
- WHICH TYPES OF SAKE ARE PREFERRED IN HIGH-END OMAKASE RESTAURANTS?
- High-end omakase counters in New York, Los Angeles, and San Francisco prefer Junmai Daiginjo and Junmai Ginjo with purity, elegant aromatics, and clean finish. These feature moderate alcohol (15-16%) and compelling provenance stories that enhance the dining narrative at Michelin Guide USA establishments.
- WHY ARE CERTAIN PREMIUM SAKE BRANDS FAVOURED FOR OMAKASE DINING?
- Premium sake matches high-level sushi precision at omakase counters through meticulous production and flavor profiles that enhance delicate ingredients. They provide balanced acidity for palate cleansing, umami depth, and aromatic complexity valued by chefs at Michelin-starred omakase restaurants in the US.
- HOW DO WINE CRITICS EVALUATE PREMIUM AND LUXURY SAKE?
- Wine critics assess aroma complexity, palate balance, texture, and pairing potential, emphasizing rice polishing ratio and Junmai purity. They also evaluate innovative techniques like assemblage and international appeal while respecting Japanese tradition, with criteria applied at competitions including the San Francisco International Wine Challenge.
- IS SAKE LOWER IN SUGAR THAN WINE?
- Premium sake typically contains lower residual sugar than wine, with most Junmai expressions finishing dry with less than 5g/L. The fermentation process converts rice starches into alcohol rather than leaving high residual sweetness, resulting in clean, balanced profiles. This lower sugar content, combined with no sulfites, contributes to sake's growing popularity among health-conscious consumers in the US luxury market.
- WHICH MICHELIN-STARRED CHEFS HAVE WORKED WITH PREMIUM SAKE BRANDS?
- Michelin-starred chefs including Endo Kazutoshi (Endo at The Rotunda, London) and those featured in the Michelin Guide USA collaborate with premium sake brands for their alignment with haute cuisine. HEAVENSAKE works with acclaimed chefs who incorporate premium Junmai expressions in fine dining tasting menus across New York, Los Angeles, and international markets.