IWA 5 Assemblage 6

Characteristics and tasting notes of the IWA 5 Assemblage 6

Tasting

Nose
The nose reveals a deeply coherent and complex presence. It opens with primary aromas of ripe pear and plum, complemented by a vegetal touch of green foliage and an undertone of toasted rice. Surprising marine notes of nori seaweed and a delicate hint of cocoa enrich this bouquet, alongside nuances of lychee, gardenia, white flowers, mace and white pepper.

Palate
The palate offers an elegant, linear and precise structure, proving slightly drier than Assemblage 5. The integration of the fruity, floral and marine elements is remarkable, providing a perfect balance between silkiness and structure. With aeration, an indulgent note of buttery brioche emerges. The finish is long, tactile and resonant, prolonging the pleasure with absolute clarity.

Food pairings and tasting occasions
This sake demonstrates extraordinary gastronomic versatility. Served very chilled (1 to 2°C), it enhances sashimi and delicate seafood. At body temperature (35 to 37°C), it pairs wonderfully with poultry or grilled fish, while at a higher temperature (45 to 55°C), it stands up to red meats and rich dishes. It also creates a perfect harmony with Prunier caviar, aged cheeses or vegetarian mushroom dishes. For service, opt for a white Burgundy glass, a tulip glass or a traditional choko. It retains its freshness for up to 10 days after opening.

Mixology
A rare and exceptionally complex product, this sake is best enjoyed neat, without any embellishment, in order to fully appreciate all its subtleties.

Other characteristics
Category: Junmai Daiginjo.
Rice polishing ratio (Seimaibuai): 35%.
Alcohol content: 15.0%.
Crafted without added alcohol, pasteurised only once and aged in bottle for a minimum of 15 months.

An avant-garde Japanese Sake by IWA

The Shiraiwa brewery: the birthplace of IWA Sake
Founded by Richard Geoffroy, the illustrious 5th Cellar Master of Dom Pérignon for 28 years, the IWA brand was launched in 2019. Its owner chose to establish his brewery, named Shiraiwa (meaning "white rock"), in Tateyama, in the Toyama prefecture. This region offers privileged access to water of exceptional purity, sourced from the snowmelt of the Hida mountains. Designed by the internationally renowned architect Kengo Kuma, the building draws inspiration from traditional Japanese longhouses, embodying values of inclusivity and community. It is in this setting that Richard Geoffroy orchestrates an unprecedented dialogue between the ancestral expertise of Japanese sake and his Champagne know-how, making IWA a true reference.

The secrets behind the creation of IWA 5 Assemblage 6
IWA 5 Assemblage 6 is a Junmai Daiginjo category sake that pushes the boundaries of tradition by applying, for the first time, the philosophy of Champagne blending. This exceptional cuvée is the result of a meticulous orchestration involving more than twenty different sakes.

The raw material relies on a rigorous selection of three rice varieties from four distinct origins: Yamada Nishiki (Hyogo and Toyama) for finesse, Omachi (Okayama) for opulent texture, and Gohyakumangoku (Toyama) which seals the blend. Each grain undergoes extreme polishing to 35% (seimaibuai), removing impurities to retain only the pure heart of the starch.

The fermentation is equally complex, using five different yeast strains, including some experimental ones drawn from the world of wine. The process relies primarily on the ancestral Kimoto method, a natural lactic fermentation that brings incomparable depth and structure. Lastly, the integration of reserve sakes, aged between two and seven years, gives IWA 5 Assemblage 6 a rare complexity. Bottled after a single pasteurisation, it benefits from a prolonged ageing in bottle of around twenty months, preparing it to evolve gracefully for ten to fifteen years.