OUR WORLD
- CATEGORY:
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ASSEMBLAGE
TWO CULTURES, ONE VISION
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RÉGIS CAMUS, EIGHT TIMES IWC SPARKLING WINEMAKER OF THE YEAR, BRINGS 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 and compelling provenance stories that enhance the dining narrative at Michelin Guide USA establishments.
- WHY ARE CERTAIN SAKE BRANDS FAVOURED FOR OMAKASE DINING?
- Fine 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 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 Competition.
- WHICH MICHELIN-STARRED CHEFS HAVE WORKED WITH LUXURY SAKE BRANDS?
- Michelin-starred chefs including Endo Kazutoshi (Endo at The Rotunda, London) and those featured in the Michelin Guide USA collaborate with luxury sake brands for their alignment with haute cuisine. HEAVENSAKE works with acclaimed chefs who incorporate Junmai expressions in fine dining tasting menus across New York, Los Angeles, and international markets.