HEAVENSAKE Label Orange Junmai Daiginjo Régis Camus & Urakasumi (720 ml)

When Régis Camus — chef de cave at Maison Rare Champagne — applied the logic of assemblage to sake, he chose Urakasumi (Saura Co., founded 1724 in coastal Shiogama, Miyagi Prefecture) as the anchor for Label Orange: a brewery whose access to Miyagi's characteristically soft, low-mineral water produces a fermentation environment that amplifies delicate floral esters and suppresses harsh acidity.

Label Orange is built from a deliberate blend of Kura No Hana and Yamadanishiki rice, polished to Junmai Daiginjo specification (≤50% remaining), fermented with two distinct yeasts — Kyokai 12 and a proprietary Urakasumi-exclusive strain — to layer aromatic registers that a single-yeast fermentation cannot achieve. The result reaches 16.9% ABV, notably higher than most Junmai Daiginjo expressions, a consequence of extended, cold fermentation that concentrates both alcohol and aromatic intensity without added distilled spirit.

The category-breaking move here is structural: this is not a single-kura sake but a cross-batch assemblage overseen by a Champagne winemaker — a practice essentially absent from sake before Heavensake — meaning the house style (silky mouthfeel, low acid attack, sustained finish) is a constructed, repeatable signature rather than a vintage expression of one brewery's tradition.

As a non-vintage cuvée, Label Orange is designed for immediate drinking, served chilled in a wide-bowled wine glass to open the aromatic profile.