Sake Junmai Ginjo Heavensake

Sake Junmai Ginjo “Heavensake” is produced by Urakasumi in the Japanese region of Miyagi. It is a Premium label, packaged in an elegant drop-shaped bottle of transparent blue color. It is part of a collection of Sake that has been created using the ancient Japanese art, but with an eye towards France. The recipe, in fact, was developed by Regis Camus, chef de cave of the Maison of Champagne Piper-Heidsieck together with some important Japanese sakagura. Synthesis of two extraordinary traditions, it perfectly interprets charm and refined allure.

“Heavensake” Junmai Ginjo is a Sake from Urakasumi produced according to the classic rules of the Junmai Ginjo type, which do not allow the addition of alcohol, in order to preserve the natural degree of fermentation. The preparation starts from a selection of three fine rice varieties, with a polishing ratio of 50%, which makes it particularly refined. The rice is then prepared for the subsequent processing stages with the addition of koji (Aspergillus oryzae), a fungus that transforms starch into simple sugars. The subsequent fermentation takes place thanks to the use of a special yeast "kyokai n. 12".

Sake Junmai Ginjo “Heavensake” Urakasumi manages to combine great finesse with good richness and aromatic complexity. It expresses an intense bouquet, characterized by refined citrusy fragrances of lime, grapefruit, and mandarin, softer and enveloping aromas that recall ripe exotic fruit. The sip is pleasantly fresh, agile, and smooth, with a finish of good taste persistence. It is an ideal Sake to enjoy at the table with typical dishes of Japanese cuisine, steamed shrimp and scampi, sushi, and tempura.