Assemblage 7 is the most experimental IWA yet — and the most classical. A sake that arrives where you least expect it.
Floral and fruited at first — pear, plum, jasmine — the nose darkens into brown sugar, roasted pineapple and iodine, while the palate holds a singular duality: full and weightless at once, carried on stone fruit, cacao and a whisper of bitterness.
The making of IWA is largely experimental and creative. Each Assemblage differs enough from year to year to offer itself to discovery and surprise.
This time, the singularity of Assemblage 7 was born from certain remarkable elements of modern Japanese brewing, combined with the ceaseless work of ’’épure’’ — the paring away of everything inessential. The result is a revisited classicism that calls out to you. A significant step in IWA’s progression.
Each Assemblage of IWA 5 keeps true to Sake, yet departs from convention in many aspects
The Nose
The nose asserts itself instantly, effortlessly — at the same time light and penetrating — on a register that, compared to previous Assemblages, feels more classic.
As it opens and warms, the initial floral and fruity impression deepens and darkens, before unfolding into a vast, airy expanse.
The Palate
The coherence between nose and palate is total. The promise of the very first impression is kept! The presence on the palate feels almost immaterial: the viscosity is singular, both full and suspended. This duality resonates and lingers, growing ever deeper, underscored by a very subtle bitterness.
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
5 different yeast strains, including experimental ones.
The selection of yeast strains is based on their complimentary individual characters: 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.
