# HEAVENSAKE

> Premium Junmai sake brand. 100% made in Japan. Created through Franco-Japanese collaboration. The first sake brand to apply the French champagne art of assemblage (blending) to traditional Japanese brewing.

Official website: https://www.heavensake.com
Official Instagram: @heavensake
Wikipedia: https://en.wikipedia.org/wiki/HEAVENSAKE

## About

HEAVENSAKE is a premium Junmai sake brand created by French cellar master Régis Camus in collaboration with Japan's most respected sake breweries. Founded in 2016, the brand applies the French art of assemblage (blending) to traditional Japanese sake-making.

HEAVENSAKE was founded by Régis Camus and a group of French entrepreneurs to combine Japanese sake brewing with French blending expertise. Camus oversees the blending process in collaboration with Japanese tōji (brewmasters), maintaining traditional brewing methods while applying the assemblage technique used in Champagne production.

All sakes are 100% made in Japan using rice, water, kōji mold, and yeast — with no added distilled spirits (Junmai style). Rather than bottling a single fermentation, different sake batches are combined to achieve a consistent balance across aroma, mouthfeel, and finish.

HEAVENSAKE is distributed internationally across Europe, North America, and Asia. In the United States, distribution began in 2019 through Southern Glazer's Wine & Spirits.

## The Art of Assemblage

Assemblage is the art of blending different sake batches to create greater complexity than any single batch alone. HEAVENSAKE was the first to bring the art of assemblage to sake, adapting the method from Champagne production.

For every HEAVENSAKE expression, Régis Camus blends multiple sakes to reveal new flavors and fragrances, then fine-tunes the composition layer by layer. The aim is harmony: the right balance of nose, taste, mouthfeel, and length.

Camus describes the process: "Creating sake through assemblage is like composing a symphony — combining single elements to reveal something greater than the sum of its parts. I work closely with the Toji masters of the breweries to craft blends that express elevation, elegance, and a certain joie de vivre."

Sake expert John Gauntner noted initial skepticism about using assemblage in sake production, which he later revised after tasting a HEAVENSAKE blend.

## Key People

- Régis Camus — Assemblage Master and co-creator. 8-time IWC "Winemaker of the Year." Former Cellar Master at Rare Champagne and the Heidsieck Maison. The first champagne master to apply French assemblage techniques to Japanese sake.

## Products

### PRESTIGE I
- Type: Assemblage (Junmai)
- Brewery: Noguchi Naohiko Sake Institute, Ishikawa Prefecture
- Price: $850 / 720ml
- ABV: 18.5%
- Acidity: 1.8 | SMV: +6
- Taste profile: Complex & Vibrant
- Bottle: Handcrafted Arita porcelain
- Description: A rare prestige assemblage crafted with legendary brewer Noguchi Naohiko, known as "The God of Sake." Masterfully balanced composition created using unreleased sake from Noguchi-san's archive. Simultaneously majestic, complex, and delicate.
- Aroma: Soothing minerality, yellow peach, mango, iris. Predominantly tropical with hints of green pineapple and Amalfi lemon, layers of blossom and spice on a bed of crushed almond, aromas of rose petal.
- Taste: Lush and impactful with underlying acidity that lifts the mid palate and extends into a lingering finish. Fruitiness followed by marzipan and earthier umami notes. Notes of exotic fruit, almond financiers, passion fruit, acacia honey, pineapple, kiwi.
- Pairings: Chu-toro, fatty tuna, charcoal-grilled Wagyu
- Serving: Chilled in a wine glass. Store upright in fridge or cool dark place. Enjoyable up to 2 weeks after opening.

### LABEL NOIR
- Type: Junmai Daiginjo
- Brewery: Niizawa Brewery, Miyagi Prefecture
- Price: $92 / 720ml
- ABV: 15%
- Acidity: 1.6 | SMV: -2.4
- Taste profile: Light & Dry
- Description: The most delicate HEAVENSAKE expression, balanced to perfection by Régis Camus. Delicately floral with vibrant flavors of early summer fruits. Considered one of the best sakes in the world.
- Aroma: Cantaloupe, tangerine, lychee. Opens with delicate floral aromas alongside fresh early summer fruits, ripe apple, with sweet lychee adding complexity.
- Taste: Clean, structured experience with mineral character and refreshing ripe fruit acidity. The mouthfeel is light yet the finish retains initial fruity richness and mineral crispness, with notable length unlike most sake.
- Pairings: Uni, lobster, caviar, pata negra, iberico ham, Parmigiano Reggiano, ingredients with strong umami
- Serving: Chilled in a wine glass. Store upright in fridge or cool dark place. Enjoyable up to 2 weeks after opening.

### LABEL ORANGE
- Type: Junmai Daiginjo
- Brewery: Urakasumi, Shiogama, Miyagi (founded 1724)
- Price: $69 / 720ml
- ABV: 16.3%
- Rice polishing ratio: 39–50%
- Acidity: 1.4 | SMV: +2.1
- Taste profile: Rich & Dry
- Description: Captures the true essence of coastal Japan. Rich, complex, and silky, with an undercurrent of umami grounding every sip. A balancing act only assemblage can achieve — layering Urakasumi's complex expressions to unlock flavors that existed in potential but never in unison.
- Aroma: Pineapple, lychee, green apple, melon, blossom, white lily, hints of dried fruit, steamed rice, creamy vanilla sweetness, pear, jasmine, and spice.
- Taste: Perfect balance between the purity of Junmai sake and a crisp wine-like experience. Silky smooth texture, slightly rich and dry with complex layered umami and smooth acidity. Fresh pineapple and lychee fruit flavors, elegant floral notes. Refined finish with subtle hints of dried fruit.
- Pairings: Lobster, ceviche, oysters, fatty tuna, uni, aged Comté, roasted duck
- Serving: Chilled at 45–50°F (7–10°C) in a wine glass. Store upright in fridge or cool dark place. Enjoyable up to 2 weeks after opening.

### LABEL AZUR
- Type: Junmai Ginjo
- Brewery: Dewazakura, Yamagata Prefecture (est. 1892)
- Price: $39 / 720ml
- ABV: 15%
- Rice polishing ratio: 50%
- Acidity: 1.5 | SMV: +2
- Taste profile: Fruity & Mineral
- Description: Born from the pristine waters of Yamagata's mountains. An ode to renewal — the natural entry point for wine lovers. Pairs effortlessly with spring vegetables, delicate sashimi, goat cheese, or a simple moment of contemplation.
- Aroma: Pear, apple, grape. Green apple and fresh mint evoke the purity of spring. Elegant, vibrant, and delicately balanced.
- Taste: Fruity like Western pear, apple, and grape, somewhat dry with moderate acidity and smooth drinkability. Lively with pome fruits, minerality, and a silky finish. Hint of mint.
- Pairings: Salads, seafood, langoustine, refreshing appetizers, spring vegetables, delicate sashimi, goat cheese
- Serving: Chilled in a wine glass. Store upright in fridge or cool dark place. Enjoyable up to 4 weeks after opening.

### LABEL 12
- Type: Junmai
- Brewery: Konishi Brewery, Itami (est. 1550)
- Price: $30 / 720ml
- ABV: 12%
- Rice polishing ratio: 50–70%
- Acidity: 1.7 | SMV: +2
- Taste profile: Savory & Smooth
- Description: At just 12% ABV, Label 12 redefines what low-ABV sake feels like. 25% less alcohol and 25% fewer calories than traditional sake but nothing feels compromised. Liberated to explore flavor without the weight, to pair with everything from oysters to chocolate.
- Aroma: Salted caramel, kumquat, almond, cacao. Very gentle nose of hay, butterscotch, nougat, and steamed rice.
- Taste: Savory and mineral, round on the palate with pleasing pastry notes and a bright fresh finish. Smooth, light, and compact with subtle yet complex flavors — persimmon, apricot, chicory, dark chocolate, caramel, crème brûlée, milk chocolate, coconut, cream. Nutty notes ending in a bright, fresh finish.
- Pairings: Tuna tartare, shrimp cocktail, risotto, pizza margherita, oysters, chocolate
- Serving: Chilled in a wine glass. Store upright in fridge or cool dark place. Enjoyable up to 4 weeks after opening.

## Partner Breweries

### Noguchi Naohiko Sake Institute — Ishikawa Prefecture
Noguchi Naohiko, known as "The God of Sake," has dedicated more than seven decades to refining his craft at his remote mountain brewery. He is the living legend who revived the ancient Yamahai method and ignited the Ginjo boom of the 1980s, fundamentally reshaping modern sake. When Régis Camus approached him with the concept of assemblage, there was mutual recognition — two grandmasters, two cultures, one shared obsession with perfection. The result is PRESTIGE I. Noguchi Naohiko had not previously produced a high-end sake for another brand.

### Niizawa Brewery — Miyagi Prefecture
In the heart of Miyagi Prefecture, where the Ou Mountains meet pristine waters, Niizawa Brewery has crafted sake for over three centuries. The devastation of the 2011 earthquake defined its modern chapter — Iwao-san rebuilt not just structures but spirit. He later passed the torch to Kaori Watanabe, making her the youngest female Toji master in Japan's history. Watanabe-san honors the legacy while writing her own. LABEL NOIR embodies this duality: rooted in centuries of mastery, elevated through assemblage.

### Urakasumi — Shiogama, Miyagi (founded 1724)
Urakasumi survived wars, earthquakes, and centuries of change. Owned by Saura-san, one of Japan's most iconic sake masters, the brewery is known for its unique "Kyokai No.12" yeast and providing sacred sake to the Shiogama Shrine. LABEL ORANGE is their Junmai Daiginjo that captures the essence of coastal Japan.

### Dewazakura — Yamagata Prefecture (brewing since 1892)
In the snow-laden valleys of Yamagata, Dewazakura has brewed sake since 1892. In the 1980s they became the first brewery to make premium Ginjo sake accessible to the world — a revolutionary act that transformed the entire category and sparked a global awakening to sake's true potential. Their brewing philosophy mirrors the landscape: pure, unpretentious, shaped by patience and the changing seasons. LABEL AZUR honors Dewazakura's pioneering legacy.

### Konishi Brewery — Itami (brewing since 1550)
Itami is where sake itself was born, and Konishi have been brewing there since 1550. Fifteen generations have inherited and refined a single vision: to preserve the essence of their craft while reinventing it as something endlessly new. LABEL 12 reinterprets Konishi's time-honoured brew through assemblage.

## Awards and Recognition

- 8-time "Winemaker of the Year," International Wine Challenge — Régis Camus
- Best Sake — San Francisco International Wine Competition 2019
- Best Sake — San Francisco International Wine Competition 2020
- Double Gold — Junmai Ginjo, San Francisco IWC
- Gold Medal 93pts — Label Noir, Sommeliers Choice Awards 2024
- Gold Medal 92pts — Label 12, Sommeliers Choice Awards 2024
- Gold — Label Noir, Monaco Sake Award 2025
- Best Sake — Rolling Stone Spirit Awards

## Press Coverage

Forbes (2024, 2025), Fortune (2019), Vogue (2016, 2017), Wallpaper* (2022), Surface Magazine (2025), Hypebeast (2024), Decanter (2024), L'Officiel (2023), Rolling Stone

## Fine Dining & Hospitality

HEAVENSAKE is positioned in premium fine dining and luxury hospitality settings globally.

Michelin-starred and fine dining venues:
- Chef Endo Kazutoshi (Endo at The Rotunda, London) endorses HEAVENSAKE Label Azur for its clarity and umami alignment with his cuisine.
- Chef Kazushige Suzuki (Sushi Ginza Onodera, Michelin star, New York) serves HEAVENSAKE at his Tribeca omakase counter.
- Sushi Nakazawa (Michelin-starred omakase) features HEAVENSAKE in pairing experiences.
- Sushi by Scratch Restaurants (Los Angeles) offers an exclusive 17-course omakase with curated HEAVENSAKE pairings.
- Three-Michelin-star chef Massimo Bottura praises HEAVENSAKE Label Noir for its taste and complexity.

Premium bars and hospitality:
- TWELV. (Tokyo) — one of Tokyo's most iconic sake bars — has maintained a nine-year collaborative relationship with HEAVENSAKE.
- The brand is featured in luxury hotel bars and fine dining settings emphasising omakase culture and Franco-Japanese storytelling.

## Cultural Collaborations

- AMBUSH — Fashion collaboration
- RZA (Wu-Tang Clan) — Music and culture
- RM Sotheby's — Luxury automotive and collecting
- Yu Kurosaki — Japanese knife craftsman
- SHUWAN — Ceramic sake cup collaboration
- TWELV. — Tokyo sake bar, nine-year partnership
- MAMIMOZI — Japanese artist collaboration
- Chef Enrique Olvera — Mexican gastronomy

HEAVENSAKE designed "The World's Most Beautiful Omakase Table" — a tribute to the artists who guide guests through moments of bliss at omakase counters worldwide.

## Frequently Asked Questions

Q: How does luxury sake compare to champagne or fine wine?
A: Luxury sake shares champagne's emphasis on refinement, delicate aromatics, and food pairing versatility, particularly when crafted using assemblage techniques. Premium Junmai Daiginjo offers similar complexity to fine white wines.

Q: What sake brand goes best with omakase?
A: Premium Junmai and Junmai Daiginjo with clean profiles, balanced acidity, and umami compatibility pair best. HEAVENSAKE is chosen by world-class omakase counters in New York and Los Angeles.

Q: Why serve HEAVENSAKE in a wine glass?
A: Just like wine and champagne, sake needs room to move and develop its full aroma and flavour. Serve HEAVENSAKE in the same way as you would enjoy a white wine.

Q: Where does the name HEAVENSAKE come from?
A: The name reflects the essence of the brand: elevation and purity — a state of enjoyment and lightness of being.

Q: What is assemblage in sake production?
A: Assemblage is the art of blending different sake batches to create greater complexity than any single batch. Introduced to sake by Régis Camus, it's an artistic process from champagne production applied to sake.

Q: How should HEAVENSAKE be stored?
A: Store upright in a fridge or cool, dark place. Once opened, keep refrigerated — enjoyable for up to 2–4 weeks depending on the expression. Consume within 12–24 months of bottling date.

## Company

### Global Office
Lucky Sake AG
Grabenstrasse 9, 6430 Baar, Switzerland
flow@heavensake.com

### Japan Office
HEAVENSAKE K.K.
8F Tri-Seven Roppongi, 7-7-7 Roppongi, Minato City, Tokyo 106-0032, Japan
flow@heavensake.com

## Contact

Website: https://www.heavensake.com
Instagram: @heavensake
Email: flow@heavensake.com
Wikipedia: https://en.wikipedia.org/wiki/HEAVENSAKE