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.
The journey to Assemblage 5 has been yet another awakening, this time a direct projection of previous Assemblage 4 into uncharted territory.
After several years in our state-of-the-art Kura, the craft of IWA is developing into a more and more robust process. Our understanding of all the nuances of a full range of brewing options is reaching new heights.
Our first four Assemblages taught us that even a slight variance in the formulation can lead to pronounced difference. The organic connection between Yabuta Toji and Founder-Maker Richard Geoffroy results in an intriguing finely tuned Assemblage 5.
So accomplished and satisfying, Assemblage 5 not only surprises but it also resets the stage to keep on exploring exciting new horizons.
The interplay of warmth, gravitas and tonicity expressed in Assemblage 5 is IWA’s unprecedented – somewhat avant-garde – proposition.
The nose
The aromas of pear, raspberry and plum blend with the notes of rose and jasmine. Such a complexity is heightened by the spicy freshness of pine and geranium.
The palate
The contrast between palate and nose is engaging. There is a palpable duality of the pure well rounded fruity/floral aromatics and the archaic tactile presence of a gentle astringency. The silky and warm opening dissolves into a dry minerality and lingers with a vibrant touch of citron, white pepper and licorice.
IWA 5’s unique character: embracing diverse cultures & cuisines
Richard Geoffroy, IWA Founder-Maker
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.
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.
References for Glass Shapes:
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.
A span of opposing & complementary characters
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.
