Heavensake
Heavensake is a brand of Premium Sake, born from the desire to enhance the best characteristics of the Japanese fermented beverage. To achieve this result, Regis Camus, chef de cave of the Maison de Champagne Piper-Heidsieck, was involved in the project, working with some historic sakagura in Japan to create a range of top-level labels. The allure of Champagne has fused with the ancient tradition of the Land of the Rising Sun, giving life to three wonderful Sake that honor the fusion of two cultures, two universes made of rituals, ancient artisanal customs, sublimated by the art of fermentation.
Heavensake has chosen to produce only Junmai Sake, which in Japanese means "pure", made exclusively with rice, water, yeasts, and koji for fermentation, without any addition of alcohol, sugar, or even sulfites. The chosen Japanese partners for this prestigious collection are of the highest order, three sakagura of great traditions and fame. Asahi is located in Yamaguchi Prefecture and is famous for its Junmai.Daiginjo created with finely polished yamada nishiki rice. Urakasumi is a historic brewery that boasts over three centuries of history and produces high-end Sake using a special yeast "kyokai n. 12". Finally, the sakagura Konishi, located in Hyogo Prefecture, is managed by Akiko San, a great expert in the art of Sake.
The Premium Heavensake Sake is best enjoyed cold, to savor all its elegant aromatic nuances. To appreciate its fragrance best, it should be consumed within 12-18 months from the bottling date and once opened, it can be kept in the refrigerator for several weeks. It is a fermented beverage that can be likened to wine, but it contains no sulfites and has a much lower acidity, due to the use of rice as the raw material. Depending on the type, it pairs excellently at the table; starting from appetizers and starters, or with sashimi, sushi, typical dishes of Japanese cuisine and more generally Asian cuisine, characterized by delicate flavors.
Heavensake is a brand of Premium Sake, born from the desire to enhance the best characteristics of the Japanese fermented beverage. To achieve this result, Regis Camus, chef de cave of the Maison de Champagne Piper-Heidsieck, was involved in the project, working with some historic sakagura in Japan to create a range of top-level labels. The allure of Champagne has fused with the ancient tradition of the Land of the Rising Sun, giving life to three wonderful Sake that honor the fusion of two cultures, two universes made of rituals, ancient artisanal customs, sublimated by the art of fermentation.
Heavensake has chosen to produce only Junmai Sake, which in Japanese means "pure", made exclusively with rice, water, yeasts, and koji for fermentation, without any addition of alcohol, sugar, or even sulfites. The chosen Japanese partners for this prestigious collection are of the highest order, three sakagura of great traditions and fame. Asahi is located in Yamaguchi Prefecture and is famous for its Junmai.Daiginjo created with finely polished yamada nishiki rice. Urakasumi is a historic brewery that boasts over three centuries of history and produces high-end Sake using a special yeast "kyokai n. 12". Finally, the sakagura Konishi, located in Hyogo Prefecture, is managed by Akiko San, a great expert in the art of Sake.
The Premium Heavensake Sake is best enjoyed cold, to savor all its elegant aromatic nuances. To appreciate its fragrance best, it should be consumed within 12-18 months from the bottling date and once opened, it can be kept in the refrigerator for several weeks. It is a fermented beverage that can be likened to wine, but it contains no sulfites and has a much lower acidity, due to the use of rice as the raw material. Depending on the type, it pairs excellently at the table; starting from appetizers and starters, or with sashimi, sushi, typical dishes of Japanese cuisine and more generally Asian cuisine, characterized by delicate flavors.
