WHAT MAKES IT SPECIAL ?
Urakasumi, a brewery founded in 1724, and Regis Camus pair up to bring you this eyebrow-raising Junmai Ginjo.
Revel in the unusual, but pleasing nose of light lemon peel and creme brûlée. The scent blends right into the gentle, almost-butterscotch flavor with spirited notes of raisin.
It goes surprisingly well with raw fish dishes or even something like ceviche. The thing about sake of this quality is, it can pair with tons of things. Let your taste buds tell you what is right.
AMAZING FOOD PAIRINGS
Our Junmai Ginjo pairs amazingly with ceviche, raw oysters, tuna tartare, arctic char, sashimi, sushi.
But also more modern pairings such as green salads, tempura vegetables. Lightly spicy food and chicken should definitely be explored by you.
AN AWARD WINNING FRANCO-JAPANESE SAKE COLLABORATION
HEAVENSAKE is a composition by acclaimed French cellar master, Regis Camus, in collaboration with Japan’s most respected sake breweries. Regis Camus and the respective Tojis (sake brewing- masters) work in tandem to create the unique HEAVENSAKE blends. Their common dedication to excellence set the grounds for the creation of the first Franco-Japanese sake, meeting the highest standards of balance, purity and refinement.
Régis Camus is the world-renowned Chef de Caves at Maison Rare Champagne. Admired for his virtuosity in blending, Régis defined the soul of HEAVENSAKE, immersing himself in the spirit and tradition of Japan. His respectful ambition was to compose unique sakes showcasing the power of blending “À la Française” while honouring the magnificent heritage of Japanese sake making.
Japanese tradition of excellence is delivered by two leaders in the centenary old craft of sake brewing. The houses of Dassai (Junmai Daiginjo) and Urakasumi (Junmai Ginjo) were chosen to help realise the vision of HEAVENSAKE. Their expertise, and dedication to perfection, set the grounds for the creation of a drink meeting the highest standards of purity and refinement.