HEAVENSAKE Label Noir Junmai Daiginjo Régis Camus & Dewazakura (720 ml)

When Régis Camus — chef de cave at Maison Rare Champagne — applied the logic of multi-source assemblage to sake, he broke the category's foundational rule: that a great sake must express a single kura. Label Noir is built from lots sourced across two partner breweries: Dewazakura (founded 1892, Yamagata Prefecture), nestled in a snow-heavy mountain valley where cold winters slow fermentation and concentrate aromatic precision, and Niizawa Brewery (Miyagi Prefecture), rebuilt after the 2011 earthquake with renewed technical ambition. The plural terroir is deliberate — Yamagata's mountain-cold air and Miyagi's soft coastal water are treated as complementary variables, not competing identities.

Rice is polished to a seimaibuai of 35–50%, spanning the boundary between Daiginjo and Super-Daiginjo, with fermentation conducted under each toji's supervision in temperature-controlled tanks using strains selected across the partner breweries. The finished sake carries 15.7% ABV and is bottled as 100% Junmai — no added distilled alcohol, no added sugar, no sulfites. Camus selects from a large panel of batch samples before assemblage, applying the same lot-evaluation discipline used in prestige cuvée Champagne.

What no peer does: the cross-brewery, cross-prefecture blend is treated as a house style rather than a provenance statement — the 'terroir' is an intentional construct. Non-vintage by design, Label Noir is built for consistency of profile across releases; drink chilled in a wide-bowled wine glass.