Hosted by K2 Marketing Sdn Bhd, the exclusive distributor of HEAVENSAKE in Malaysia, the afternoon unfloded in the presence of Joshua Kalinan, HEAVENSAKE's Regional Ambassador for Southeast Asia and 2018 Sake Sommelier of the Year. All the guests were guided through refined journey through Franco-Japanese artistry, where sake meets the spirit of Champagne.
A Toast to Balance and Beauty
Co-created in 2017 by Swiss entrepreneur Carl Hirschmann and French cellar-master Régis Camus (famed in the Champagne world); HEAVENSAKE became the first Sake in the World conceived by renowned Champagne maker.
Designed for the modern Western palate & cuisine each HEAVENSAKE blend is all-natural: crafted with no added distilled alcohol, sugar, sulfites, gluten, or addictives, and remarkably three times less acidic than wine.
Camus, an eight-time Winemaker of the Year, applied the assemblage technique (a method used to blend fine Champagnes) to the centuries-old art of sake-making. The result is sake reimagined: pure, modern, and efforlessly refined.
"HEAVENSAKE is more than a drink. It's an emotion, it captures harmony, precision, and purity, expressed in the language of both Japan and France," Kalinan shared during the tasting.
A Journey Through Taste and Terroir
The soiree unfolded as a journey through taste and terroir, where guests were guided through HEAVENSAKE's four distinctive expression, each a poetic meeting of French precision and Japanese mastery.
Junmai Daiginjyo Noir (Dewazakura)
Elegant in sleek black, the Noir embodies the pinnacle of purity and craftmanship. Raspberry, cherry, and poires notes glide over a silken finish, a reflection of its delicate blend of dewasansan, yukimegami, and yamada nishiki rice. Exquisite with fish, Roquefort, or poultry.
Junmai Daiginjyo Orance (Urakasumi)
Distinguished by its bold orange lable, this refined creation opens with white lily, pineapple and lychee aromas, deepening into a mellow melon sweetness. Crafted from yamada nishiki and kura no hana rice, its rounded umami pairs beautifully with white fish, truffle risotto, red meat, or creamy cheese.
Junmai Ginjyo Azur (Dewazakura)
Encased in HEAVENSAKE's signature azur blue, the Ginjo is vibrant and expressive as fresh green apple, mint, and grape notes dance across the palate. Brewed with dewasansan and tsuyahime rice, it finds harmony with jamon iberico, Nicoise salad, and seafood.
Junmai 12 (Konishi)
Presented in a warm amber hue, Junmai 12 is light yet layered, with subtle whispers of salted caramel, kumquat, and cacao. Made with nihonbare rice, its savoury minerality and bright, clean finish make it a versatile companion to seafood, risotto, or dark chocolate.
Each label reflects a quiet commitment to purity and the brand's ethos of "drink less, drink better".
A New Chapter for Malaysia's Sake Scene
HEAVENSAKE is redefining how the World experiences Sake, elevating it alongside fine wines and Champagnes in the global luxury sophistication to Kuala Lumpur's dining and lifestyle scene.
"Our region appreciates authenticity, but also reinvention. HEAVENSAKE resonates with the balance perfectly," Kalinan reflected.
Whether enjoyed with a thoughtfully curated menu or savoured on its own, HEAVENSAKE transcends tradition, inviting diners to discover new harmonies at the table.
Discover HEAVENSAKE
HEAVENSAKE is now available in Malaysia througth selected partners and fine establishment.
For more information, visit https://www.k2-mktg.com/, and follow @thesakecompany & @HEAVENSAKE on instagram.
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