Assemblage Bottle Assemblage Bottle
The Making of

The journey of creation: Assemblage 1

There have been such high expectations on the first ever Assemblage of IWA 5! So much pressure well could have led me into the blank page syndrome… Still, I only had to start somewhere, drawn to a very clear objective with a strong mental representation of the final IWA 5. My watchword was: Singularity.

The relevance and the diversity of the sake base elements at my disposal were equally key to a successful first Assemblage. Exacting brewing specifications were the result of good mutual understanding with our Toji through preliminary experimental work over the last two years. The whole process of Assemblage was surprisingly quick and seamless – this took me less than two weeks! This is a resounding confirmation that the principles of Assemblage are universal. And yet, there is still so much to learn from the ultra complex option game of Sake making.

Richard Geoffroy, IWA Founder-Maker

Sake Brewery
Assemblage 1

Balanced, complex with uncommonly dark aromatics

The singularity of IWA 5 is set at the first attempt, Assemblage 1, which I developed along a very fine line: staying true to Sake, yet unconventional in many aspects.

First and foremost, IWA 5 is shifting the global expression of classical Sake to a greater equilibrium between nose and palate. Palatability is key, IWA 5’s main asset. Its opulence is restrained and weightless, nothing sugar sweet, the sensation of the mellow coming out of IWA 5’s sheer balance. Intensity is as much depth as length. The persistence is refined saline, sapid with distinct umami character. Complex, layered, Assemblage 1 is playing here with uncommonly dark aromatics.

IWA 5 Assemblage 1 is sophisticated, coherent and essentially legible.

Sensory Profile

Sensory Profile Wheel

Its characteristics continue evolving through warming and breathing:


Restrained tactile pure vegetal fruity


Suspended vibrant spicy fruity woody


More bitter and persistent mouth-watering complex iodine, then licorice

Sensory Profile
Sensory Profile Wheel

IWA 5’s unique character: embracing diverse cultures & cuisines

Richard Geoffroy

“The energy which goes into the making of IWA 5 is mirrored in its drinking. I encourage the followers and lovers of IWA to take an element of risk in experimenting as much as I do.”

Richard Geoffroy, IWA Founder-Maker

Its unique character confers IWA 5 with a latitude to embrace very diverse cultures and their cuisines.

IWA 5 can respond to various drinking moments at different temperature points in different glassware.

Sake Glasses


Lower temperatures. Reishu. 冷酒

From 5°C and above
Definitely tightens the Sake up. Starting from 1°C/2°C and above puts in motion a subtle play of textures, with an element of gentle, soft fruitiness – pip fruit, ripe pear.

Higher temperatures. Kanzake. 燗酒

35-37°C Hitohadakan 人肌燗
Sensuous. Immaterial and fluffy, a seamless glide. Sourdough, praline.

45°C Jokan 上燗
Amazingly soft, somewhat spherical. The viscosity and silky texture are fusional. Italian anise biscotti, custard.

55°C Tobikirikan 飛び切り燗
A glorified character of rice. Thicker, grainy and slightly astringent. Roasted rice.

Sake Glasses


Glass shapes References
  • Lehmann Signature n°C4 Arnaud Lallement Ultraleggero
  • John Jenkins Starr White Burgundy
  • Riedel Extreme Junmai
  • Riedel Veritas New World Pinot Noir
  • IWA Marc Newson


IWA 5 has an intriguing capacity to pair with a great array of foods: the Sake has sort of an inherent versatility to consistently, ingeniously adjust itself right to the level of the food, sensibly, from the delicate to the robust, from light to dark flavors. IWA 5 can pair successive dishes throughout one single meal.

Meal with Sake

A span of opposing & complementary characters

The Sake components

1. Rice varieties — 2. Origins
  • Yamada Nishiki from Hyogo and Toyama Prefectures – brings streamlined finesse.
  • Omachi from Okayama Prefecture – brings opulence and texture.
  • Gohyakumangoku from Toyama Prefecture – seals the Assemblage.

3. Yeast Strains

Five different yeast strains, including experimental ones. The selection of yeast strains is based on their complimentary individual natures: high and low tone aromas, greener aromas, complexity, umami, sourness, viscosity or texture.

4. Moto

Predominantly traditional Kimoto – bringing extra depth.

5. Reserve Sakes

Giving the Assemblage better balance, richness and complexity.


No alcohol added. Rice polishing rate – Seimaibuai – is 50% according to the system of classifying by least polished component.


The entire production has been pasteurized.


Rice, Water, Koji


116 kcal / 100ml


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