We were invited to experience premium Junmai Sake from HEAVENSAKE paired with four-course tasting menu at the modern French restaurant, L’Atelier de Joël Robuchon, in Miami’s Design District.  

L’Atelier de Joël Robuchon Miami brings the late Chef Joël Robuchon’s innovative dining concept to life, following its 2003 debut in Paris and Tokyo. Led by his protégés, Culinary Director Alain Verzeroli and Executive Pastry Chef Salvatore Martone, the restaurant continues his legacy of excellence.

Join us on this culinary adventure at Florida's only two Michelin star restaurant:

THE ART OF ASSEMBLAGE

HEAVENSAKE, handcrafted in Japan, revolutionizes sake-making by introducing Assemblage, a blending technique inspired by Champagne craftsmanship. Co-founded by renowned French Chef de Cave Régis Camus—an eight-time “Winemaker of the Year” winner—HEAVENSAKE is the first Franco-Japanese collaboration in the sake world. 

Unlike traditional sake blending done for practicality, Camus’ approach enhances each component’s unique qualities, creating a refined, balanced, and complex flavor profile. By merging his expertise with the mastery of esteemed Japanese breweries, HEAVENSAKE redefines modern sake, setting a new standard in taste and artistry.

IG: @heavensake heavensake.com

TASTING EXPERIENCE

For an enhanced sake experience, HEAVENSAKE is recommended to be served chilled in a wine glass. The tapered rim allows the delicate aromas of sake to be fully taken in, much like the art of tasting wine. By using a wine glass, you can truly appreciate the complexity of the assemblage and all the subtle notes of high-end sake.

Our extraordinary gastronomic evening began with a preview tasting of HEAVENSAKE’s ultra-rare sake housed in a glossy white ceramic bottle, created in collaboration with ‘The God of Sake’, Naohiko Noguchi. The exceptionally complex Noguchi Prestige -by Régis Camus and Noguchi Naohiko, is a limited edition release available this March, with only 1,000 bottles produced using Noguchi’s unreleased sakes, making it one of the most coveted offerings in the world of premium alcohol.

The pale golden-colored Noguchi Prestige sake has a creamy mouthfeel with notes of ripe fruit, pear, and a subtle sweetness and balanced acidity on the palate, making it perfect for pairing with a variety of dishes.

Our dining pairing started with a visually stunning first course of poached Sicilian prawns in a ginger-fig leaf vinaigrette, or Les Crevettes, and the fragrant, fruity HEAVENSAKE Label Azur (Junmai Ginjo by the Katsuyama brewery).  This smooth sake with flavors of brioche and peach compliments the complex tastiness of this light seafood dish that would be appreciated by dry white wine drinkers. 

HEAVENSAKE’s aromatic and light-bodied Junmai 12 by Konishi is rich and savory with a bright mineral finish, and paired well with our fish course, La Daurade Royale -a fresh and delicately flavored wild-caught sea bream with mushroom ragout, ramps and fennel sauce.

Next, we devoured the decadent La Canette - tender duck breast with perfectly crispy skin, complemented by caramelized peach rosette and natural jus and served with a luscious side of pomme purée. This dish was thoroughly enjoyed with sips of HEAVENSAKE’s rich and floral Label Noir with its candied fruit flavors.

Our sweet finish of the evening was the phenomenal L’Orange –orange cream, chocolate-almond sablée and kumquat compote gorgeously fashioned to appear as half of a cut orange. As even premium sake cannot be paired with dessert, we went with the Brandy Robuchon –made with Cocoa & Orange Infused D’Usee Cognac, Crème de Cacao, Orange Liquor, Heavy Cream, and Demerara Syrup.

L’ATELIER DE JOËL ROBUCHON

151 NE 41st Street, Miami –Design District

IG: @latelier_robuchon_miami latelier-miami.com