The Making of

The journey of creation: Assemblage 3

This is the second successive Assemblage I have formulated while in France, owing to the limits of the current global situation. The project of IWA 5 means continual experimentation, and I keep progressing as I walk. Having learned so much from Assemblages 1 and 2, I keep playing here along a very fine and fragile line of balance. This paradox of presence and weightlessness has been my joy to create.

Richard Geoffroy, IWA Founder-Maker


Each Assemblage of IWA 5 keeps true to Sake, yet departs from convention in many aspects.

First and foremost, the global expression of classical Sake is shifted to a greater equilibrium between nose and palate. Palatability is key, actual IWA 5’s main asset. A major emphasis is put on the finish. The aftertaste lingers and remains the memory of the Sake, satisfying, refined and smooth: a unique combination of vibrant aromatics, of the sweet, the bitter, the sour, the spicy and the umami.


Intensity is the salient character, giving an edge to a racy and mouthwatering conclusion

Intense, pure, highly defined. The first notes are bright ones, intriguingly vegetal, more floral than fruity. The sake calls for a moment of respiration to grow more complex through darker lower tones. White pepper - IWA’s aromatic signature - is clearly present.

One is instantly struck by the impression of superlative balance and coherence. The weightlessness of the sake unfolds with great tonicity. All sensations seamlessly converge, drawn to a racy, tactile, intense, mouthwatering finish.

Sensory Profile Wheel
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 1-2°C and above
Definitely tightens the Sake up. Starting from 1°/2° and above is a subtle play of textures, with an element of gentle soft fruitiness – stone fruit, cherry.

Higher temperatures. Kanzake. 燗酒

35-37°C Hitohadakan 人肌燗
Sensuous. Immaterial and fluffy, gets back together through the aftertaste. Candied almonds.

45°C Jokan 上燗
Amazingly soft. The viscosity and silky texture are fusional. Mint, aniseed, camphor.

55°C Tobikirikan 飛び切り燗
A glorified character of rice. Rounded, thicker and grainy. White pepper.

Sake Glasses


Glass shapes References
  • Lehmann Signature n°4 Arnaud Lallement Ultraleggero
  • John Jenkins Starr White Burgundy
  • Riedel Superleggero Daiginjo
  • 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 a flexibility to invariably 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 with 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 – 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

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


115 kcal / 100ml


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