Which Sake Should You Try If You Think You Do Not Like Sake?
One bottle, served cold, in a wine glass
If your first sake tasted too sweet or had a flavor you did not enjoy, try LABEL NOIR chilled in a white wine glass. Its floral aromas carry cantaloupe, tangerine, lychee and ripe apple, followed by a lingering finish.
what put you off the first glass?
Was it the sweetness or a flavor you did not enjoy? We serve every HEAVENSAKE chilled, and each bottle has a character of its own, so begin with the flavors you already love.
why start with label noir?
Choose LABEL NOIR if you enjoy floral aromas and fresh fruit. It is composed by our Cellar Master Régis Camus with Niizawa in Miyagi, Japan. Together they bring the brewery’s sakes into one expression through Assemblage, with the aim of complementing the chef’s food without overpowering it.
LABEL NOIR’s fruit aromas lead to a mineral palate with refreshing acidity. The taste is light and dry, which matters if sweetness was what put you off.
On the label, Junmai Daiginjo tells you two things: no distilled alcohol is added, and the rice is polished to 50% or less of its original weight before a slow, cool fermentation.
prefer something savory?
LABEL 12, composed with Konishi, offers a savory alternative: salted caramel, kumquat and almond on the nose, followed by a round, mineral palate and a bright finish. Despite the caramel aroma, it tastes dry.
how does assemblage shape these two bottles?
Régis Camus and each partner brewery compose several of that brewery’s finished sakes into one. For LABEL NOIR, the sakes come from Niizawa; for LABEL 12, from Konishi. The Japanese brewers make the sakes, and together with Régis they taste and choose the proportions that give each bottle its character.
Small changes in the proportions can change the aroma, texture and finish. Our article The Sake Made by a Champagne Cellar Master follows the collaboration in more detail.
what should you eat with it?
Pair LABEL NOIR with Parmigiano Reggiano or Ibérico ham, or open it with lobster, caviar or uni (sea urchin). LABEL 12 suits tuna tartare, risotto or pizza margherita. We serve LABEL NOIR at 7 to 10°C (45 to 50°F) and LABEL 12 at 5 to 10°C (41 to 50°F).
