PRESTIGE I
PRESTIGE I
REGIS CAMUS & NOGUCHI NAOHIKO
A SYMPHONY OF TASTE AND TRADITION
THIS MASTERFULLY BALANCED COMPOSITION FROM REGIS CAMUS IN COLLABORATION WITH THE LEGENDARY “GOD OF SAKE” NOGUCHI NAOHIKO IS AN ENCHANTING ODE TO THE JOYS OF ASSEMBLAGE THAT COULD ONLY BE CREATED BY TWO OF THE GREATEST ICONS OF THEIR ART.
CRAFTED USING UNRELEASED SAKE IN NOGUCHI-SAN’S ARCHIVE, THIS ETHEREAL CREATION TRANSCENDS THE BOUNDARIES OF SAKE FLAVOURS. SIMULTANEOUSLY MAJESTIC, COMPLEX AND DELICATE, THIS UNIQUE ASSEMBLAGE HIGHLIGHTS VIBRANT LAYERS OF PEACH, MANGO AND IRIS COMPLEMENTED BY SILKY MOUTHFEEL AND PERFECT LENGTH.
CHARACTERISTICS
| Alcohol | 18.5% |
|---|---|
| Volume | 720ml |
| Category | Assemblage |
| Taste Profile | Complex & Vibrant |
| Rice Polishing Ratio | Assemblage |
| Acidity | 1.8 |
| Sake Meter Value (SMV) | +6 |
OUR BREWERY PARTNER
- NOGUCHI NAOHIKO
- KNOWN AS “THE GOD OF SAKE,” HE DEDICATED MORE THAN SEVEN DECADES TO REFINING HIS CRAFT, ARRIVING AT HIS OWN REMOTE MOUNTAIN BREWERY IN ISHIKAWA. WHEN RÉGIS CAMUS MET NOGUCHI-SAN, MASTERS FROM TWO DIFFERENT WORLDS CAME TOGETHER IN A SHARED PURSUIT OF PERFECTION, GIVING LIFE TO PRESTIGE I
220 YEARS OF ARITA PORCELAIN MASTERY
- AN UNPRECEDENTED EXPRESSION OF ARTISANSHIP AND ELEGANCE. EACH BOTTLE CAPTURES THE SPIRIT OF ELEVATED PLEASURE, CREATED FOR TRUE CONNOISSEURS SEEKING RARITY. EACH ARITA PORCELAIN BOTTLE IS THE RESULT OF METICULOUS HANDCRAFTING, ITS INTRICATE FORM DEFYING THE NOTION OF MASS PRODUCTION.
RÉGIS CAMUS’S TIME-HONORED ASSEMBLAGE, PRECISE, LAYERED, AND DEEPLY ARTISANAL, ALLOWS FOR ONLY THE MOST LIMITED CREATION.
TASTING NOTES
AROMA: SOOTHING MINERALITY, COMPLEX AND RICH,
YELLOW PEACH, MANGO, IRIS
TASTE: NOTES OF EXOTIC FRUIT, ALMOND FINANCIERS,
PASSION FRUIT, ACACIA HONEY, PINEAPPLE, KIWI
AROMA
PREDOMINANTLY TROPICAL WITH HINTS OF GREEN PINEAPPLE AND AMALFI LEMON, EMBRACED BY LAYERS OF BLOSSOM AND SPICE ON A BED OF CRUSHED ALMOND. AROMAS OF ROSE PETAL,
TASTE
THE EXPRESSION IS LUSH AND IMPACTFUL WITH AN UNDERLYING ACIDITY THAT LIFTS THE MID PALATE AND EXTENDS INTO A LINGERING FINISH. ELEGANT AND ELEVATED, WITH FRUITINESS FOLLOWED BY MARZIPAN AND EARTHIER, UMAMI NOTES IN A NUANCED FINISH. DELICATELY LAYERED AND UNFOLDING WITH QUIET COMPLEXITY.
PAIRINGS
CHU-TORO
FATTY TUNA
CHARCOAL GRILLED WAGYU
SERVE & STORE
SERVE CHILLED IN A WINE GLASS.
STORE UPRIGHT IN A FRIDGE OR COOL AND DARK PLACE.
ENJOYABLE UP TO 2 WEEKS AFTER OPENING.
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.
PRESTIGE I
REGIS CAMUS & NOGUCHI NAOHIKO
ASSEMBLAGE
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.
