Sake Junmai '12' Heavensake
Junmai "12" is a Sake from Hyogo prefecture produced by Heavensake, a project born from the collaboration between Regis Camus, Champagne chef de cave Piper-Heidsieck, and Ishida, the historian Toji of Konishi sakagura. It is made from a harmonious and balanced blend of 4 Junmai Sake that give an original and atypical Junmai, very fresh and unexpectedly fruity. It is recommended to serve it fresh!
Sake Junmai "12 Heavensake", produced by Konishi, is a light, balanced, and fresh Sake. Due to its characteristics, it is very suitable for those who want to approach the world of this ancient fermented beverage from the Rising Sun for the first time. It is a Premium Sake that arises from a high-level collaboration, bridging the European tradition and the centuries-old Japanese history. The Sake is the result of research work carried out by Regis Camus, chef de cave of the famous Champagne Maison Piper-Heidsieck and some of the most renowned sakagura in Japan. The final result is a label of extraordinary elegance, characterized by exceptional expressive purity, which, while preserving the authenticity of Japanese customs, embraces the savoir-faire of the Champagne world.
Konishi's "12 Heavensake" Junmai is a version of Sake of the Junmai type, that is, produced without any addition of alcohol, in order to preserve the character of the natural fermentation process without any external intervention. It is born in the Hyogo Prefecture and at its base there is high-quality sakamai rice, pure water, yeasts, and koji, a fungus (Aspergillus oryzae), which serves to transform starch into simple sugars. The polishing of the rice, which determines its purity, is around 70% and allows for a very delicate aromaticity, with good persistence and finesse.
Konishi's Sake Junmai "12 Heavensake" immediately declares its low alcohol content from the label, making the sip easy, pleasantly smooth, and immediate. Aromatically, it stands out for a refined and fine profile, with delicate notes of salted caramel, hints of dried fruit, umami taste sensations, and a clear mineral vein. The sip is soft and round, with a dry, essential finish and good persistence. For its subtle and refreshing taste, it is particularly suitable to be paired with fish tartare, shrimp, scampi, or oysters.