ASSEMBLAGE
THE ART OF REGIS CAMUS
the art of champagne-making often involves the skillful blending of different wines to complement one another in a process known as "ASSEMBLAGE".
when applied to sake, this technique results in a rounder and more balanced drinking experience reminiscent of those of the best wines.
renowned chef de cave, regis camus, uses his unique prowess when blending the HEAVENSAKE expressions, combining various sake to bring new flavours and fragrances to the holy japanese beverage.
regis likens ASSEMBLAGE to musical creation, whereby different elements are harmoniously layered to create enchanting compositions.
his method ensures the right balance of nose, taste, mouthfeel and length for all HEAVENSAKE products. through experience, regis knows which aromas and fragrances merge well to unlock interesting taste profiles.
Regis Camus blending sake at Tatenokawaprominent breweries like dassai tatenokawa or urakasumi have recognised the beauty of ASSEMBLAGE which laid the ground for the HEAVENSAKE project. they all had one condition: the HEAVENSAKE creations had to be clearly distinct from their existing products. their approval underscores the power of blending. with tatenokawa ceo, junpei-san, even hailing regis as one of the "gods of sake".
regis needs on average three days to find the perfect result. he starts by categorising each sake by taste profile. the process begins by choosing a base to start from, followed by the addition of fruity and floral notes from other sake, and finally focusing on achieving the desired length.
the HEAVENSAKE style, envisioned by regis camus’, is characterised by its fresh spring flower aromas and silky mouthfeel, appealing especially to wine enthusiasts.
one of regis camus' standout creations is JUNMAI 12 which boasts a unique caramel and creme brûlée aroma, offering a taste profile not typically found in sake. this particular sake serves as an alternative to rose wine.