Reserves

Tasting notes and characteristics of IWA's "Reserves" cuvée

Tasting

Nose
The aromatic bouquet reveals remarkable complexity, harmoniously blending notes of pear, plum and delicate white flowers. Subtle hints of bouquet garni intertwine with more indulgent aromas of buttered brioche, pastry cream, cocoa and dark chocolate, all enhanced by a touch of white pepper and black garlic.

Palate
The texture is creamy and silky, offering a striking contrast with vibrant acidity. The mid-palate unfolds exceptional depth marked by toasted notes, black garlic and dark chocolate, supported by a persistent umami. The finish is long and refined, evolving on mineral purity and a delicate peppery tension.

Food pairings and tasting moments
This sake demonstrates extraordinary culinary versatility. It pairs beautifully with delicate seafood (sushi, sashimi), rich fish (grilled salmon, miso black cod), poultry, or red meats (beef, lamb). It also enhances roasted vegetables, aged cheeses (Comté, Gouda, blue cheeses) and desserts featuring dark chocolate or stone fruits. For optimal tasting, serve it in a white Burgundy glass. It can be enjoyed at various temperatures: chilled (1 to 2°C) to highlight its precision, at standard temperature (14-16°C), or warmed to 37°C (Hitohadakan) to reveal its more savoury and pralined notes.

Mixology
Although its complex profile could inspire mixology, this exceptional product was designed to be enjoyed neat, without artifice. It is savoured above all like a great wine, in order to preserve the integrity of its aromas and its potential for evolution in the bottle.

A revolutionary Japanese blended sake for long-term cellaring

Shiraiwa K.K.: innovation at the heart of Japanese Sake

Founded in 2019 in Tateyama, in Toyama Prefecture, the Shiraiwa K.K. brewery embodies an unprecedented encounter between Japanese tradition and Champenois expertise. At the origin of this project is Richard Geoffroy, former Chef de Caves of Dom Pérignon for 28 years, who wished to apply the art of blending to Japanese sake. The brewery, custom-built to meet this innovative vision, benefits from an exceptional terroir and pure water sourced from the Japanese Alps. Today, the estate is led by Charles-Antoine Picart, Representative Director, who ensures the link between Geoffroy's creative vision and the requirements of local production. Together, they position IWA as a true global reference, elevating sake to the rank of the greatest wines for cellaring.

IWA 5 Reserves: the art of blending and ageing

"Reserves" is an exceptional Sake that challenges traditional codes by becoming the world's first blended sake designed for long-term cellaring. Its production method draws directly from Champenois techniques. The final blend is a meticulous composition of 12 different components, selected from a collection of more than 75 aged sakes. The oldest component dates back to 2017, giving the blend an average age of 4.5 years. This extended ageing takes place exclusively in individual bottles within the Kura Shiraiwa.

The raw material is subject to rigorous selection. Three premium rice varieties are used: Yamada Nishiki (for finesse), Omachi (for texture) and Gohyakumangoku. The rice polishing ratio (Seimaibuai) is maintained at 35%, which places this Reserves in the prestigious Junmai Daiginjo category. The fermentation, carried out according to the traditional kimoto method, incorporates five distinct yeast strains to deliver unparalleled aromatic complexity. Presented unadorned, this undiluted sake (Genshu) offers exceptional cellaring potential, continuing to evolve and improve in the bottle over the years.