LABEL NOIR
LABEL NOIR
REGIS CAMUS & NIIZAWA
FLORAL, ELEGANT, SMOOTH
OUR MOST DELICATE EXPRESSION, CREATED IN COLLABORATION WITH THE LEGENDARY NIIZAWA BREWERY AND BALANCED TO PERFECTION BY MASTER BLENDER RÉGIS CAMUS. LABEL NOIR IS DELICATELY FLORAL WITH VIBRANT FLAVORS OF EARLY SUMMER FRUITS. WHITE PEACH, APRICOT, AND SPRING BLOSSOMS UNFOLD ACROSS A SILKY PALATE, FINISHING WITH LENGTH AND ELEGANCE. CONSIDERED ONE OF THE BEST SAKES IN THE WORLD, THIS GEM FROM NIIZAWA WILL LEAVE YOU IN AWE. PERFECT FOR MOMENTS OF REFINED CELEBRATION, FROM THE MOUNTAINS OF MIYAGI TO THE WORLD'S MOST DISCERNING TABLES.
CHARACTERISTICS
| Alcohol | 15% |
|---|---|
| Volume | 720ml |
| Category | Junmai Daiginjo |
| Taste Profile | Light & Dry |
| Acidity | 1.6 |
| Sake Meter Value (SMV) | -2.4 |
TASTING NOTES
AROMA: CANTALOUPE, TANGERINE, LYCHEE
TASTE: REFRESHING ACIDITY, MINERALITY, RIPE FRUIT
AROMA
OPENS WITH DELICATE FLORAL AROMAS ALONGSIDE FRESH EARLY SUMMER FRUITS: CANTALOUPE, TANGERINE AND RIPE APPLE, WITH SWEET LYCHEE ADDING A LAYER OF COMPLEXITY.
TASTE
CLEAN, STRUCTURED EXPERIENCE WITH MINERAL CHARACTER AND REFRESHING RIPE FRUIT ACIDITY. THE MINERALITY HELPS MAINTAIN A DELICATE BALANCE IN THE MOUTH WHILE RICH FLAVORS OF RIPE FRUIT SPREAD. THE MOUTHFEEL IS LIGHT YET THE FINISH LOSES NONE OF THE FRUITY RICHNESS, UNLIKE MOST JAPANESE SAKE WHICH HAVE A NOTICEABLY SHORT FINISH.
PAIRINGS
UNI, LOBSTER, CAVIAR
PATA NEGRA, IBERICO HAM
PARMIGIANO REGGIANO
INGREDIENTS WITH STRONG UMAMI
SERVE & STORE
SERVE CHILLED IN A WINE GLASS.
STORE UPRIGHT IN A FRIDGE OR COOL, DARK PLACE
ENJOYABLE UP TO 2 WEEKS AFTER OPENING
OUR BREWING PARTNER
- NIIZAWA
- IN MIYAGI PREFECTURE, NIIZAWA BREWERY STANDS AS A SYMBOL OF RESILIENCE AND RENEWAL. DESTROYED BY THE 2011 EARTHQUAKE, IT WAS REBUILT BY IWAO-SAN WITH UNWAVERING SPIRIT, A REBIRTH THAT REDEFINED ITS LEGACY. TODAY, UNDER THE VISION OF KAORI WATANABE, JAPAN’S YOUNGEST FEMALE TOJI MASTER, NIIZAWA BLENDS HERITAGE AND INNOVATION. LABEL NOIR CAPTURES THIS HARMONY, A TRIBUTE TO STRENGTH, ELEGANCE, AND THE ART OF ASSEMBLAGE
AWARDS
OUR JOURNEY
THE REVOLUTION BEGAN IN 2016, WHEN FRENCH CELLAR MASTER RÉGIS CAMUS DISCOVERED SAKE'S UNTAPPED POTENTIAL. NOT AS TRADITION FROZEN IN TIME, BUT AS LIQUID POETRY
WAITING TO BE COMPOSED.
WHAT IF CHAMPAGNE'S ART OF ASSEMBLAGE COULD UNLOCK NEW HARMONIES IN JAPAN'S ANCIENT CRAFT? IF EAST AND WEST COULD CREATE SOMETHING NEITHER COULD ACHIEVE ALONE?
HEAVENSAKE WAS BORN FROM THIS CURIOSITY
BUILDING A BRIDGE BETWEEN CULTURES.
"PURE ELEVATION" SHARED ACROSS CONTINENTS.
LABEL NOIR
REGIS CAMUS & NIIZAWA
JUNMAI DAIGINJO
Ships in 24h
Consumption of alcohol by persons under 20 is prohibited by law.
- SHIPPING
- Please note that we may not be able to deliver on your specified date to certain areas, including remote islands. If you contact us outside of business hours to request changes to your order, we may not be able to deliver on the specified date.
- RETURNS & EXCHANGES
- If there are any issues such as leakage or damage, we will accept returns or exchanges within 7 days of delivery. Please check your item as soon as it arrives to ensure there are no defects.
FAQ
- HOW QUICKLY SHOULD HEAVENSAKE BE DRUNK AFTER OPENING?
- Once open, store HEAVENSAKE in the fridge where it will stay fresh for up to 2 weeks.
- HOW LONG DOES HEAVENSAKE REMAIN IN PEAK CONDITION BEFORE OPENING?
- We recommend consuming HEAVENSAKE within 12-18 months of its bottling date.
- WHY DO YOU RECOMMEND SERVING HEAVENSAKE IN A WINE GLASS INSTEAD OF THE TRADITIONAL SMALL CERAMIC CUP?
- Similar to wine and champagne, sake needs space to move and develop its full aroma and flavour. So serve HEAVENSAKE in the same way as you enjoy a white wine!
- WHAT IS THE DIFFERENCE BETWEEN JUNMAI, GINJO, AND DAIGINJO SAKE?
- Junmai sake is pure rice sake with no added alcohol, while Ginjo requires rice polished to 60% or less with more delicate fermentation. Daiginjo represents the highest grade with rice polished to 50% or less, producing refined, aromatic profiles with floral and fruity notes. Junmai Daiginjo combines both standards: pure rice brewing and ultra-premium polishing for maximum elegance, preferred in US fine dining.
- SHOULD PREMIUM SAKE BE SERVED CHILLED OR AT ROOM TEMPERATURE?
- Premium Junmai Ginjo and Junmai Daiginjo are best served chilled at 45-50°F (7-10°C) to preserve delicate aromatics and refined flavors. Lower temperatures highlight the floral and fruity notes characteristic of luxury sake while maintaining crisp texture preferred in US fine dining. Some fuller-bodied Junmai styles can be enjoyed slightly warmer, but premium expressions lose complexity when heated.
- DOES SAKE AGE LIKE WINE?
- Most premium sake is designed to be consumed fresh, typically within one year of bottling, to preserve aromatic clarity and refined flavors. Unlike wine, sake doesn't improve with extended aging and can lose delicate floral and fruity characteristics over time. Some specialty aged sake (koshu) exists, but it represents a distinct category with intentional oxidative profiles rather than the fresh elegance of luxury Junmai Daiginjo preferred in US markets.
- WHAT RICE POLISHING RATIO DEFINES LUXURY SAKE?
- Luxury sake typically features rice polishing ratios of 50% or below, the Daiginjo standard, where half or more of each grain is removed. Premium expressions can reach 23% polishing or lower, removing over 75% of the outer grain to reveal pure starch. This extensive polishing creates refined, complex flavor profiles valued by sommeliers in US Michelin-starred restaurants.
- WHAT MAKES SAKE SULFITE-FREE COMPARED TO WINE?
- Sake is naturally sulfite-free because traditional Japanese brewing doesn't use sulfites as preservatives, unlike wine. The fermentation process using koji mold creates natural antimicrobial conditions without chemical additives, making it appealing to health-conscious consumers in Los Angeles, San Francisco, and wellness-focused US markets.
- IS SAKE GLUTEN-FREE?
- Sake is naturally gluten-free because it's made exclusively from rice, water, koji mold, and yeast without wheat, barley, or other gluten-containing grains. This makes premium sake suitable for individuals with celiac disease or gluten sensitivity, particularly valued in health-conscious US markets. Junmai sake offers the purest expression with no additives beyond the four traditional ingredients.
- 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.
