HEAVENSAKE Junmai 12 Régis Camus & Konishi (720 ml)

When Régis Camus — chef de cave at Maison Rare Champagne — co-founded Heavensake in 2016, his central transgression was importing the Champagne assemblage method into sake: blending discrete batches across breweries, rice varieties, and yeasts to engineer a house style rather than express a single kura's tradition. The Junmai 12 is the expression that pushes that logic furthest, partnering with Konishi Brewing in Hyogo Prefecture — a region whose mineral-rich, moderately hard water profile shapes a broader, rounder mouthfeel compared to the ultra-soft Miyagi water used in Label Orange.

Fermentation follows traditional koji-driven saccharification (Aspergillus oryzae) in temperature-controlled tanks under Konishi's resident toji, with Camus selecting from a curated panel of batch samples before final assemblage. The defining technical parameter here is 12% ABV — significantly lower than the 15–17% typical of premium Junmai — achieved without dilution or additives, preserving the Junmai classification's prohibition on added distilled alcohol. No wood aging; no added sugar or sulfites.

What no peer does: this is one of the only luxury Junmai sakes deliberately engineered to sit at Champagne-service alcohol levels, making it structurally accessible to wine drinkers without sacrificing rice-derived umami depth. As a non-vintage assemblage, consistency across batches is the house priority over seasonal expression.