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 5 (2023)

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.

ASSEMBLAGE 5 (2023)

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.

SENSORY PROFILE

Pear. Plum. Raspberry. Raspberry leaf. Rose petals. Mace. Geranium. Pine. Jasmine. Green tomato. White pepper. Pineapple. Licorice. Violet. Citron zest. Dragee. Almond. Wild sloe.

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.

Sake Glasses

IN DIFFERENT GLASSWARE

References for Glass Shapes:

  • 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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