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.

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.

SAKURA PRESTIGE

LABEL 12

REGIS CAMUS & KONISHI

Bottle of Heavensgate Junmai 12 on a gradient background

SAVORY AND SMOOTH

AT JUST 12% ABV, LABEL 12 REDEFINES WHAT LOW SBV SAKE FEELS LIKE. THE NOSE OPENS WITH AN UNEXPECTED RICHNESS, SALTED CARAMEL MINGLING WITH SOMETHING DEEPER, ALMOST MINERAL. ON THE PALATE, THE SAKE UNFOLDS IN LAYERS: BRIGHT KUMQUAT CUTS THROUGH WITH CITRUS CLARITY, WHILE WHISPERS OF TOASTED ALMOND AND DARK CACAO ADD WARMTH AND COMPLEXITY. THE FINISH IS CLEAN YET LINGERING, SAVORY YET SOMEHOW SWEET, A PLAYFUL CONTRADICTION. JUNMAI 12 IS 25% LESS ALCOHOL AND 25% FEWER CALORIES THAN TRADITIONAL SAKE, BUT NOTHING ABOUT IT FEELS COMPROMISED. INSTEAD, IT FEELS LIBERATED, FREE TO EXPLORE FLAVOR WITHOUT THE WEIGHT, TO PAIR WITH EVERYTHING FROM OYSTERS TO CHOCOLATE, FROM SUMMER LUNCHES INTO JOYFUL AFTERNOONS.

CHARACTERISTICS

Alcohol	12%
Volume	720ml
Category	Junmai
Taste Profile	Savory & smooth
Rice Polishing Ratio	50–70%
Acidity	1.7
Sake Meter Value (SMV)	+2

Close-up of a ginkgo biloba leaf with a gradient from green to yellow.

AROMA

VERY GENTLE NOSE OF HAY, BUTTERSCOTCH, NOUGAT, AND STEAMED RICE, ALONGSIDE SALTED CARAMEL, CACAO, KUMQUAT AND ALMOND.

TASTE

SALTED CARAMEL NOTES WITH A BRIGHT, FRESH FINISH. SMOOTH, LIGHT, AND COMPACT WITH SUBTLE YET COMPLEX FLAVORS SUCH AS PERSIMMON, APRICOT, CHICORY, DARK CHOCOLATE, AND CARAMEL. THERE IS A SLIGHT BITTERNESS IN THE FINISH, AND RICE-DRIVEN ELEMENTS EMERGE AS IT WARMS IN THE GLASS.

LIGHT-BODIED BUT RICH, ROUNDED AND SAVORY YET DRY WITH A BRIGHT MINERAL FINISH, WITH NOTES OF CREME BRULEE, MILK CHOCOLATE, COCONUT, CREAM, BANANA, AND STRAWBERRY. THIS WELL-BALANCED COMPOSITION DELIVERS A WONDERFULLY SAVORY FLAVOR WITH NUTTY NOTES THAT END IN A BRIGHT, FRESH FINISH.

Close-up of a glass with 'Heavensake Junmai 12' text on a blurred background

White wine being poured from a bottle into a glass with a dish of food on a table.

HOW TO PROVIDE AND 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

KONISHI: 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. THIS PROUD HERITAGE IS REFLECTED IN THEIR SAKE, A LIQUID EMBODIMENT OF GRACE AND RIGOR. CENTURIES LATER, THEIR SPIRIT WAS REINTERPRETED BY REGIS CAMUS, WITH AN ASSEMBLAGE THAT BREATHES FRESH COMPLEXITY INTO THEIR TIME-HONOURED BREW. TRADITION DOESN’T NEED TO STAND STILL TO STAY TRUE.

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.

SAKURA PRESTIGE: $30.00; FREE SHIPPING

Clear bottle Heavensake label 12 with black cap on a light pink background

SAKURA PRESTIGE

REGIS CAMUS & KONISHI

$30.00 excluding tax

Ships in 24h
Consumption of alcohol by persons under 20 is
prohibited by law.

QUANTITY

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.

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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.