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
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.
Restrained, taut, precise, pure, luminous, cristalline, vegetal, floral
Energized, more persistent, vibrant, spicy, fruity
Ample, bodied, subtly mellow, tactile / mineral / bitter persistent, sapid, mouthwatering, light earthy, licorice
Richard Geoffroy, IWA Founder-Maker
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.
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.
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.
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.
Predominantly traditional Kimoto – bringing extra depth.
Making the Assemblage better balanced, richer and more complex.
No alcohol added. Rice polishing rate – Seimaibuai – is 35% as all individual components are 35%.
The entire production has been pasteurized.
Rice, Water, Koji
113 kcal / 100ml
