IWA 5 Assemblage 5

Characteristics and Tasting Notes of IWA 5 Assemblage 5 NM IWA

Tasting

Nose
A remarkably complex bouquet revealing notes of pear, raspberry, and plum, enhanced by floral nuances of rose and jasmine. Aromas of mandarin blossom, Sicilian lemon zest, white peach, and lychee also unfold, enriched with touches of marzipan and spices. The spicy freshness of pine and geranium harmoniously completes this aromatic palette.

Palate
Rich, complex character, perfectly balanced with a vibrant mid-palate. The sake offers a smooth journey through airy sweetness and playful notes of fruit and flowers, enhanced by a subtle maritime touch. The interplay of warmth, depth, and tension creates an avant-garde expression, revealing a palpable duality between pure floral and fruity aromatics and the tactile presence of gentle astringency. The long, refined finish harmoniously combines sweet, bitter, acidic, spicy, and umami flavors, lingering with signature notes of white pepper and sansho.

Food Pairings and Tasting Moments

Acclaimed by Michelin-starred chefs worldwide, this sake shows exceptional versatility in elevating a wide range of refined cuisines. The French Laundry features it in some of its most prestigious pairings. Its ideal serving temperature is around 9°C, although it can be enjoyed chilled, at room temperature, or slightly warmed to reveal its full aromatic potential. It can be enjoyed now but will evolve positively until approximately 2032.

Other Characteristics

This age-worthy sake benefits from extended bottle maturation of at least 15 months, allowing it to evolve favorably over time. It stays fresh for up to 10 days after opening thanks to its unique pasteurization.

An Exceptional Blended Sake from Toyama Prefecture

IWA, Innovation in Service of Japanese Tradition

Founded in 2019 by Richard Geoffroy, former Chef de Cave of Dom Pérignon for 28 years, IWA has been revolutionizing the art of sake from Shiraiwa, Toyama Prefecture. This exceptional distillery, designed by architect Kengo Kuma, produces Junmai Daiginjo blending three rice varieties (Yamada Nishiki, Omachi, Gohyakumangoku) and five yeast strains. Richard Geoffroy applies his Champagne expertise to Japanese tradition, creating sakes aged in bottle for a minimum of 15 months. Recognized by more than 40 three-Michelin-star restaurants, IWA embodies innovation that respects ancestral Japanese traditions.

IWA 5 Assemblage 5, the Art of Blending Transcended

IWA 5 Assemblage 5 NM embodies Richard Geoffroy's philosophy, transcending single-origin sake through a meticulous blending process. This complex blend combines three premium rice varieties — Yamada Nishiki (finesse and purity), Omachi (opulence and texture), and Gohyakumangoku (seals each blend) — sourced from four distinct regions of Japan. The production employs five complementary yeast strains, including experimental wine yeasts, with traditional kimoto-style fermentations using natural lactic acid bacteria for greater depth.

The number 5 symbolizes harmony, union, and quintessence, the signature of IWA's blending art. With a rice polishing ratio of 35%, this Junmai Daiginjo also benefits from the incorporation of reserve sakes from previous years to enrich balance, richness, and complexity. Assemblage 5 represents a direct projection of Assemblage 4 into uncharted territory, preserving the soul of sake while pioneering the art of blending finished sakes.