Heavensake : Junmai Daiginjo Label Orange

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Tasting notes for Heavensake Junmai Daiginjo Label Orange

Tasting

Appearance
This sake shows a crystalline, slightly pearlescent hue, signaling great purity.

Nose
The aromatic bouquet opens with delicate notes of tropical fruit such as pineapple, lychee, and melon, accompanied by refined floral touches of white lily and a subtle hint of dried fruit.

Palate
On the palate, Label Orange offers a silky texture and beautiful complexity. Umami is clearly present, bringing depth and elegance to the whole. Its balance between acidity and roundness makes it a harmonious and refined sake.

Pairings

This junmai daiginjo pairs perfectly with delicate white fish or finely prepared red meats. It will particularly elevate a sea bass carpaccio, wagyu beef tataki, or a citrus-accented tuna tartare.

Serving and storage

Enjoy well chilled, ideally in a wine glass to appreciate the full complexity of its aromas. After opening, it retains its qualities for up to four weeks, provided it is stored upright in the refrigerator or in a cool, dark place.

An exceptional sake, between tradition and innovation

The estate

As sake wins over an ever-wider audience, Champagne native Régis Camus recognized its potential well before founding Heavensake in 2017. The first Champagne cellar master to introduce the art of blending to the world of sake, he aims to create compositions that are both complex and perfectly balanced. Alongside the tojis (master brewers), he crafts cuvées of remarkable purity and harmony.

This sake was created in collaboration with the Urakasumi brewery.

Origins and production method

Label Orange is crafted in Miyagi. Its fine polishing, between 40% and 50%, allows pure, refined aromas to shine. The production of this junmai daiginjo relies on yeasts developed by the Urakasumi brewery. No sugar or additives are added, ensuring a natural, authentic expression of the rice. With an alcohol content of 16.3%, this sake reveals a rich, structured, and perfectly balanced profile.