HEAVENSAKE, a luxury sake brand that is currently available in over 10 countries around the world as a Japanese-French blended sake, has arrived in Japan for the first time. The most notable thing about it is that it is made by Regis Camus, a legend in the world of champagne who is also known as the god of blending. We spoke with Regis Camus, the blending master and co-founder of HEAVENSAKE, and Karl Hirschmann, also a co-founder.

Regis Camus

Regis has served as Chief Winemaker at Piper-Heidsieck, a French Champagne house beloved by celebrities around the world, for many years, and has been awarded Winemaker of the Year a total of eight times. In fact, most Champagne is made by assemblage (blending), and the outstanding techniques and culture of assemblage are deeply rooted in the winemaking process. What are Regis's thoughts on "HEAVENSAKE"?

"This is my 21st visit to Japan. I have had a long relationship with Japan, including my work with Champagne, and have visited here regularly. I encountered sake early on in my life, and I remember it very well as a wonderful experience. Many Europeans have the preconceived notion that sake is a strong alcoholic beverage made from rice, but the drink I had at a bar was very gentle and fruity. I recall that it was at that moment that I first discovered sake. The idea of ​​creating a sake brand through an assemblage actually came about more than 10 years ago. I was asked to do the blend. At first, the people at the sake breweries were a little skeptical. But once it was finished, we all were very happy that it was a great product."

Two products were launched in Japan this time. "Labe Noir Junmai Daiginjo" by Shinzawa Brewery in Miyagi, famous for "Hakurakusei", and "Label Orange Junmai Daiginjo" by Saura, which produces "Urakasumi". HEAVENSAKE creates new flavors by blending sake from each brewery. They discuss carefully with the master brewer and other brewers, and create flavors with the same perspective and in step with them. The sake to be used is selected from the proposals from the breweries, and the main one is decided first. Then, they expand their imagination on how to add minerality and floral notes to it. In the case of champagne, each chateau has its own style (signature), but in the case of HEAVENSAKE, they define it as "a floral and fruity aroma, a fruity and fresh taste, a long finish, a silky mouthfeel, and a low alcohol attack."

"Assemblage is like a puzzle. It is made up of multiple pieces. Adding 1% can completely change the taste. What I think is great is that the magic of assemblage is that 40 + 30 = 1 or more!" says Regis. Regis's XNUMX years of Champagne skills shine through. Some go through more than XNUMX tests, while others are decided in a day. However, regardless of the number of tests or the number of days it takes, the important thing is to keep going until it reaches perfection. Of course, they also work with sake breweries. Another feature of HEAVENSAKE is that they only use junmai sake. It was intentional, but in the end, they tasted various sakes and found that the junmai sake was the one they thought was the best.

I was also able to hear the thoughts of the other co-founder, Karl.

Carl: "I have friends in Japan and learned about the wonderful craftsmanship and traditions of Japan, and I wanted to share this with the world. It is important to preserve heritage, but at the same time, I wondered if we could add to it what the French call 'joie de vivre'. Sake has a long history. I discovered sake about 10 years ago and wanted to create a new category called assemblage. Japan has some of the world's best customers and chefs. Sake is itself a product of a very perfect level. To make it even better is not easy. So we needed to incorporate the French assemblage technique. To do that, we needed to welcome Régis, who has that technique. It worked out well, and I think that through this series of exchanges, the relationship between Régis and the toji breweries has also evolved. At first there was a little skepticism, but we are both professionals, and we can understand that good is good."

"Another thing is that sake has to be sexy. For example, if there's a moment when a famous rapper is onstage sipping a glass of sake, the bottle he's holding has to look sexy."

"We have a very strong passion for the Japanese market. It's been a dream come true. We've been carefully waiting for the right time to launch. Now we need to establish our position in Japan, the home of sake, and prove that we're right. I believe that the global sake market will grow to three times its current size. I want this assemblage method to represent new value in sake, and HEAVENSAKE to become a symbol of that," he said, expressing his passion.

From the left: Sake Samurai Natsuki Kikutani, the host, Saura Co., Ltd. President Koichi Saura, Regis Camus, Karl Hirschmann, and IMADEYA President Shuichi Ogura

The launch party was held on a grand scale at the Happo-en Hakuhokan in Tokyo, and was well attended by media, liquor store owners, and other related parties.

The lobby of the party venue. It was like a closed party for a high-end brand. The sense and quality was something never seen before in the sake industry.

After your meal, there will also be a dance floor with a DJ to lift your spirits and have fun.

■ Label Noir Junmai Daiginjo (photo left)　　　　　　　　　　　　　　　　　　　　　　　　　　　　　It is reminiscent of spring roses and peaches and other seeded fruits. It is rich and fresh in the mouth.It has a silky mouthfeel.

720ML | Alcohol content: 15%
Manufacturer: Shinzawa Brewery Co., Ltd.
Selling price: 14,600 yen (recommended retail price)
Available at: IMADEYA stores, IMADEYA ONLINE STORE

■ Label Orange Junmai Daiginjo (photo on the right)
It reminds me of fruits like oranges that you bite into with your hands. The straightforward bitterness reminds me of the upright attire of a British gentleman.

720ML | Alcohol content: 16%
Manufacturer: Saura Co., Ltd.
Selling price: 10,652 yen (recommended retail price)
Available at: IMADEYA stores, IMADEYA ONLINE STORE