Product image of Assemblage 4
IWA 5

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.

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THE MAKING OF

The journey of creation:
Assemblage 4

Our new Assemblage 4 took Founder-Maker Richard Geoffroy on his own journey into the soul of IWA – finally making it at the Kura in Toyama, in the serenity of the doma symbolically positioned between the rice fields and the brewing vats. IWA keeps pushing the envelope. The three-weeks of the Assemblage process resulted again in evolution, one further exploring the direction developed from A1 through A4, a step completed in the spirit of singularity, sophistication and intricate layering.

ASSEMBLAGE 4

Sophisticated, bodied yet weightless,with great dynamics.Assemblage 4 gracefully unfolds in aseamless array of sensations.

The nose
As the sake breathes in the glass, time pauses for the emergence of marzipan and lotus root. While intensifying, the initial aromas are completed by vibrant marine undertones, followed by coconut and darker tones of hazelnut and shiitake. A profound flourish of violets is a surprising conclusion.

The palate
In total coherence with the nose, the palate embarks on a ride of fluid transitions. It dances through an airy softness, a playful fusion of fruity, floral, and subtle maritime notes. This sophisticated dissolve reaches its crescendo through a lingering aftertaste, highlighting IWA’s signature of white and Sancho peppers.

SENSORY PROFILE

Marzipan. Hazelnut. Coconut. Blue flower. Violet. Nori seaweed. White pepper. Sansho pepper. Shiitake. Mushroom. Bay leaf. Fennel. Citrus zest. A refined bitterness of orange wine. Vermouth. Underripe apricot and cherry. Soy sauce. Licorice. A light touch of wood. Blueberry. Blackcurrant. blackberry.

EXPERIENCE

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

“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 1-2° 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.

IN DIFFERENT GLASSWARE

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

FOOD PAIRING

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.

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ASSEMBLAGE COMPOSITION

A span of opposing & complementary characters

THE SAKE COMPONENTS

1. Rice varieties — 2. Origins
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.

JUNMAI DAIGINJO

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

PASTEURIZATION

The entire production has been pasteurized.

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