LABEL AZUR
LABEL AZUR
REGIS CAMUS & DEWAZAKURA
LIVELY, MINERAL, FRESH FRUIT
BORN FROM THE PRISTINE WATERS OF YAMAGATA'S MOUNTAINS LABEL AZUR IS OUR ODE TO RENEWAL. THE NOSE OPENS LIKE THE FIRST BREATH OF SPRING, A CRISP, VERDANT FRESHNESS WHERE GREEN APPLE MEETS THE COOL WHISPER OF MINT. ON THE PALATE, DELICATE NOTES OF PEAR EMERGE, FOLLOWED BY THE UNEXPECTED ELEGANCE OF WHITE GRAPES, A SUBTLE NOD TO THE WINE WORLD THAT RÉGIS CAMUS KNOWS SO INTIMATELY. THE MOUTHFEEL IS CLEAN, ALMOST ETHEREAL, YET GROUNDED BY THE METICULOUS CRAFTSMANSHIP THAT DEFINES BOTH DEWAZAKURA AND HEAVENSAKE. THIS IS A JUNMAI GINJO THAT PAIRS EFFORTLESSLY WITH SPRING VEGETABLES, DELICATE SASHIMI, GOAT CHEESE, OR A SIMPLE MOMENT OF CONTEMPLATION ON A SUN DRENCHED TERRACE.
CHARACTERISTICS
| Alcohol | 15% |
|---|---|
| Volume | 720ml |
| Category | Junmai Ginjo |
| Taste Profile | Fruity & mineral |
| Rice Polishing Ratio | 50% |
| Acidity | 1.5 |
| Sake Meter Value (SMV): +2 | +2 |
TASTING NOTES
AROMA: PEAR, APPLE AND GRAPE
TASTE: LIVELY WITH POME FRUITS, MINERALITY AND A SILKY FINISH
AROMA
GREEN APPLE AND FRESH MINT EVOKE THE PURITY OF SPRING. ELEGANT, VIBRANT, AND DELICATELY BALANCED
TASTE
FRUITY LIKE WESTERN PEAR, APPLE, AND GRAPE, YET SOMEWHAT DRY WITH MODERATE ACIDITY AND SMOOTH DRINKABILITY. FILLED WITH DELICATE YET RICH FLAVORS AND A HINT OF MINT.
PAIRINGS
SALADS
SEAFOOD
LANGOUSTINE
REFRESHING APPETIZERS
SERVE & STORE
SERVE CHILLED IN A WINE GLASS.
STORE UPRIGHT IN A FRIDGE OR COOL AND DARK PLACE.
ENJOYABLE UP TO 4 WEEKS AFTER OPENING.
OUR BREWING PARTNER
- DEWAZAKURA
- IN THE SNOWY VALLEYS OF YAMAGATA, DEWAZAKURA HAS BREWED SAKE SINCE 1892, WHERE PURITY MEETS INNOVATION. IN THE 1980S, THEY REVOLUTIONIZED THE INDUSTRY BY MAKING GINJO SAKE ACCESSIBLE TO ALL, TRANSFORMING IT FROM AN EXCLUSIVE CRAFT INTO A GLOBAL EXPERIENCE. GUIDED BY PATIENCE AND SHAPED BY NATURE, DEWAZAKURA CONTINUES TO INSPIRE. LABEL AZUR PAYS TRIBUTE TO THEIR PIONEERING SPIRIT, REIMAGINED THROUGH 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 AZUR
REGIS CAMUS & SHICHIKEN
JUNMAI GINJO
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.
