There have been such high expectations on the first ever Assemblage of IWA 5! So much pressure well could have led me into the blank page syndrome… Still, I only had to start somewhere, drawn to a very clear objective with a strong mental representation of the final IWA 5. My watchword was: Singularity.
The relevance and the diversity of the sake base elements at my disposal were equally key to a successful first Assemblage. Exacting brewing specifications were the result of good mutual understanding with our Toji through preliminary experimental work over the last two years. The whole process of Assemblage was surprisingly quick and seamless – this took me less than two weeks! This is a resounding confirmation that the principles of Assemblage are universal. And yet, there is still so much to learn from the ultra complex option game of Sake making.
Richard Geoffroy, IWA Founder-Maker
The singularity of IWA 5 is set at the first attempt, Assemblage 1, which I developed along a very fine line: staying true to Sake, yet unconventional in many aspects.
First and foremost, IWA 5 is shifting the global expression of classical Sake to a greater equilibrium between nose and palate. Palatability is key, IWA 5’s main asset. Its opulence is restrained and weightless, nothing sugar sweet, the sensation of the mellow coming out of IWA 5’s sheer balance. Intensity is as much depth as length. The persistence is refined saline, sapid with distinct umami character. Complex, layered, Assemblage 1 is playing here with uncommonly dark aromatics.
IWA 5 Assemblage 1 is sophisticated, coherent and essentially legible.
Restrained tactile pure vegetal fruity
Suspended vibrant spicy fruity woody
More bitter and persistent mouth-watering complex iodine, then licorice
Richard Geoffroy, IWA Founder-Maker
From 5°C and above
Definitely tightens the Sake up. Starting from 1°C/2°C and above puts in motion a subtle play of textures, with an element of gentle, soft fruitiness – pip fruit, ripe pear.
35-37°C Hitohadakan 人肌燗
Sensuous. Immaterial and fluffy, a seamless glide. Sourdough, praline.
45°C Jokan 上燗
Amazingly soft, somewhat spherical. The viscosity and silky texture are fusional. Italian anise biscotti, custard.
55°C Tobikirikan 飛び切り燗
A glorified character of rice. Thicker, grainy and slightly astringent. Roasted rice.
IWA 5 has an intriguing capacity to pair with a great array of foods: the Sake has sort of an inherent versatility to consistently, ingeniously 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 successive dishes throughout one single meal.
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.
Giving the Assemblage better balance, richness and complexity.
No alcohol added. Rice polishing rate – Seimaibuai – is 50% according to the system of classifying by least polished component.
The entire production has been pasteurized.
Rice, Water, Koji
116 kcal / 100ml
