Frequently Asked Questions


  1. What is sake?

Sake is a rice alcoholic beverage created from fermented, polished rice. 

  1. How is HEAVENSAKE different from other sakes on the market?

HEAVENSAKE is an accessible sake for the Western World. The name is easy to pronounce; you don’t feel like have to be an expert in all things Japanese culture to appreciate the liquid. HEAVENSAKE brings the ancient art of sake making into the 21st century. 

  1. Why did HEAVENSAKE launch with the more expensive sake?

HEAVENSAKE prides itself on quality. While the two variations are different price points, the quality of the sake remains extremely high. HEAVENSAKE decided to launch with Daiginjo to introduce an extremely high quality sake to the marketplace. HEAVENSAKE wanted customers to see the top level of sake from the very start.  

  1. What types of rice are used?

Junmai Daiginjo uses 100% Yamada Nishiki. Junmai Ginjo uses a combination of Yamada Nishiki, Toyo Nishiki and Kuronohana. Junmai uses nihonbare

  1. Why did HEAVENSAKE choose to make sake?

While wine is timeless, the growing health consciousness around the world prompted our exploration into sake. The simplicity and purity of the ingredients in sake allows consumers to indulge without many of the negative consequences of most alcohols. HEAVENSAKE is sulfite and gluten free. It has acidity lower than white wine and no added sugars. It’s so pure that almost any allergy can still be satisfied.  All of this combined with its refreshing and versatile taste led HEAVENSAKE. 

  1. Why does HEAVENSAKE mark the bottling date?

Unlike wine, sake is made to be consumed fresh and young. HEAVENSAKE marks the bottles to inform consumers on the freshness of the sake they are purchasing. 

  1. How long does the sake stay good once opened?

Once open, HEAVENSAKE can stay fresh up to 4 weeks when stored properly in a refrigerator. 

  1. How long does the sake stay good after bottling?

HEAVENSAKE should be consumed within 12 months of its bottling date.

  1. Why are both sakes on the higher end of prices?

HEAVENSAKE is a small batch sake that is made (almost) to order. The liquid is produced a small amount at a time to keep the quality, not quantity, as high as possible. Because of all HEAVENSAKE’s are Junmai (pure), the sake is of the highest possible quality. This polishing process takes some time, hence the limited quantity and higher price. HEAVENSAKE’s price mirrors the hours and craftmanship required to create HEAVENSAKE.

  1. How is this the ‘world’s purest alcohol’? 

While HEAVENSAKE cannot claim to be THE purest alcohol in the world, it is comprised of a very limited number of ingredients. All aspects of the sake are natural and minimally altered. This simplicity protects consumers from many of the negative effects of other alcohols such as bad headaches from the excess sugars and sulfites that are commonly found in wine and brown spirits. The low acidity also helps protects consumers from acid reflux often brought on by drinking.  

  1. Do the bottles have any significance in their design?
  2. How often are the sakes produced?

All variations of HEAVENSAKE take approximately 100 days to produce. Because HEAVENSAKE believes in quality over quantity, we produce a very limited supply at one time. The three breweries we work with are family owned and operated, and can produce fresh sake year round.

  1. What is best method to serve the sake?

HEAVENSAKE should be served chilled in a wine glass. You may add ice if your sake is not chilled enough. If you do add ice, HEAVENSAKE suggests a sphere that is slow melting and won’t water down the taste of the sake as quickly as normal ice.

  1. What is the best method to store the sake?

Store HEAVENSAKE vertically in your refrigerator. 

  1. Who is Regis Camus?

Regis Camus has been a winemaker with PIPER=HEIDSIECK Champagnes since 1994. His background in biology and biochemistry helped make him an expert in blending. His craft has brought him world renown and respect, making him the youngest ever president of the Regional Union of Winemakers. He currently resides and Champagne and often travels to Japan for sake blending. Regis has won the IWC Wine maker if the year award 8 times.

  1. Why do you suggest serving sake in a wine glass rather a traditional small sake cup?

Like wine or champagne, sake needs space to move for the flavors to develop. Therefore, HEAVENSAKE suggests serving the sake in a wine glass with a similar pour as white wine. 

  1. What is the story behind the name?

HEAVENSAKE is a fun play on words that was created to hopefully entice consumers as well as put them at ease. HEAVENSAKE wants all consumers to feel comfortable and confident pronouncing the name while ordering. 

  1. What foods pair well with the sakes?

Junmai Daiginjo is best served with rich, savory foods. The bold, earthly flavors of Daiginjo can hold up to strong flavors of red meat, rich cheeses, and chocolate. We love serving Daiginjo with duck!

Junmai Ginjo is best served with lighter, fresher foods. We prefer to pair Ginjo with ingredients that are simply prepared; the less altered the better. Pair with fresh fruit, fish, vegetables and dishes with citrus. 

  1. Is there a specific season to best drink or make sake?

As rice is the main ingredient in sake, there is not a specific season to best enjoy HEAVENSAKE. Every season is sake season!

  1. When did HEAVENSAKE launch?

HEAVENSAKE launch internationally in 2016 and 2017 in the States.

  1. Who are the brand representatives?

The U.S. Marketing Director is Nes Rueda. The U.S. brand representative is Matthew Iovane.

  1. Where can HEAVENSAKE be bought?

HEAVENSAKE can be purchased online at heavensake.com or at select liquor stores around the globe.

  1. What restaurants serve HEAVENSAKE?

New York: 1 Oak, 15 East, Bowery and Vine, Spring Place, Catch, , Domo Domo, Kappo Masa, Miss Lily’s, NODA, Restaurant at 432 Park Avenue, Sushi Nakazawa, Soho House – Ludlow House, Salinas, Takashi, TAO Downtown & TAO Nighclub, TAO Uptown, LURE, Taco Dumbo, Up & Down, Sushi on Jones, Sushi By Bou, Tetsu, Sunset Beach, The Mercer, empire State of Wine, Sushi Onodera

Los Angeles: TAO, Catch, Chateau Marmont, Sushi Note, Kanpai, Chateau Hanare, Café Farmosa, K & L, Wally’s, Spring Place

Paris: Bell’epoque, Caviar Kaspia, Chez Lipp, Collette, Cyril Lignac, Galerie Lafayette, Hotel Costess, Hotel Du Cap – Eden Roc, Kinugawa Matignon, Lou Lou, Maison Bleu, Raspoutine

London: Anyohoe Park, Barts, Beat, Bibendum, Balkes, Chiltern Firehouse, Ciprianis, Casa Cruz, Circus, Charlie’s, China White, Cuckoo, Dabbous, For Fuk Sake, Galvin at Windows, Harrys, Hedonism Wines, Hakkasan, Harvey Nichols, Isabel, Jeroboams Knightsbridge Pont St, Jeroboams Belgravia Walton St, Jeroboams Belgravia Elizabeth St, Kiru, Kyubi, L8, Mr. Chow, Monkey House, Maze, Maddox, Nine Lives, Peyotito, Peyote, Sakagura, Sexy Fish, Sofitel / St James Bar, Sosharu, Sushi Samba, Socialista, Sumosan, Scotch, Tokimeite, Tape, The Dorchester Hotel / China Tang, Toy Room, TT Liquor, The Arts Club, Twiga, Umu, Uni

 

  1. Why do you suggest not mixing HEAVENSAKE in cocktails? 

HEAVENSAKE is comprised of three ingredients. Its purity is what makes it so delicious and enables the consumer to experience ‘A Better High.’ By mixing the sake with mixers such as juices or tonics, you lose the purity that makes HEAVENSAKE so unique. 

CONTACT US

Customer & Trade

Enquiries

For customer & trade enquiries please contact us at:

email: FLOW@HEAVENSAKE.COM

Media

Enquiries

For the US Media inquiries:

MAGRINO PR - Amelia Durand

email: amelia.durand@magrinopr.com

tel: +1 646 710 4981

For Press inquiries:

email: flow@heavensake.com

Imagery and samples available on request

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