Assemblage Bottle Assemblage Bottle
The Making of

The journey of creation: Assemblage 2

It often said the second run of a project is the most difficult. This was proven right! But for pure reasons of context. Owing to the pandemic, I was sadly enough locked down at home, in France, unable to be in Japan for the Assemblage. The samples of all individual components had to be shipped over to me, making it the ultimate in teleworking. In any case, having to face so many logistical considerations, so many challenges, I remained very focused, prioritizing my options. This has been such a learning experience, as much on myself as on the project of IWA 5 itself. I do believe these constraints pushed me to perform and deliver to an even higher standard.

Richard Geoffroy, IWA Founder-Maker

Sake Brewery
ASSEMBLAGE 2

A subtle & vibrant scent which rings so clear

While remaining true to IWA 5’s singular characters of balance, mouthfeel and complexity, Assemblage 2 puts a particular emphasis on even purer and more heightened aromatics.

Sensory Profile

Sensory Profile Wheel

Its characteristics continue evolving through warming and breathing:

10°C

Restrained, taut, precise, pure, luminous, cristalline, vegetal, floral

14°C

Energized, more persistent, vibrant, spicy, fruity

18°C

Ample, bodied, subtly mellow, tactile / mineral / bitter persistent, sapid, mouthwatering, light earthy, licorice

Bottle
Sensory Profile
Sensory Profile Wheel
Experience

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

AT DIFFERENT TEMPERATURES

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

IN DIFFERENT GLASSWARE

Glass shapes References
  • Lehmann Signature n°4 Arnaud Lallement Ultraleggero
  • John Jenkins Starr White Burgundy
  • Riedel Extreme Junmai
  • Riedel Veritas New World Pinot Noir
  • IWA Marc Newson

FOOD PAIRING

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
ASSEMBLAGE COMPOSITION

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 – 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.

JUNMAI DAIGINJO

No alcohol added. Rice polishing rate – Seimaibuai – is 35% as all individual components are 35%.

PASTEURIZATION

The entire production has been pasteurized.