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.

This expressive and dynamic brew is the quintessential example of the new frontiers of sake that are now very intertwined in the wine world. Made by the former Master Brewer of Dom Pérignon, this sake is “orchestrated” with 3 different rice varietals and 5 …

Welcome to chapter four in the story of IWA 5, a junmai daiginjo offered in more than 40 Michelin 3-star restaurants. Expertly brewed by Shiraiwa K.K.’s toji in Japan, and meticulously blended by founder and maker Richard Geoffroy, “Assemblage 4” is a wine-lover’s sake.

IWA 5 is a project from former Chef de Cave for Dom Pérignon Richard Geoffrey, who has long held a great love for Japan and its culture. Whilst many sakes are made using just one specific type of sake rice, IWA 5 uses three very different types of rice in the blend: Yamadanishiki, which lends finesse; Omachi which brings texture to the sake ...

Aug 17, 2020 · Richard is now producing a high-end sake of exceptional quality—IWA 5. His kura (sake brewery) is due to open in early 2021 in Tateyama. It was designed by the renowned architect Kengo Kuma.

IWA 5 transcends single-origin sake with its meticulous blending process. Each assemblage combines 3 rice varieties, 5 yeast strains (including wine yeasts), and Kimoto-style fermentations for unparalleled complexity.

We invite you to experience IWA 5 “Assemblage 3” as it launches in America. The amazing layered depth and long finish is a complex blend of “genshu” (undiluted sake) using three varieties of sake rice from four different origins, and five kinds of yeast.

The interplay of warmth, gravitas and tonicity expressed in Assemblage 5 is IWA’s unprecedented – somewhat avant-garde – proposition. The contrast between palate and nose is engaging: a palpable duality of pure, well-rounded floral/fruity aromatics and the archaic tactile presence of gentle astringency.

Through precise orchestration, five classes of elements sing in unison to create IWA 5. The rice class, for instance, comprises three varieties: Yamada Nishiki, Omachi, Gohyakumangoku. In the yeast class, five strains are brought together.