Description
Founded by Richard Geoffroy, former Chef de Cave of Dom Pérignon for 28 years, IWA 5 brings the philosophy of assemblage to Japanese sake. Rather than relying on a single rice, yeast or brew, Geoffroy blends multiple components to achieve balance, complexity and what IWA describes as a sense of “richness yet weightlessness.” IWA is made in Toyama at the Shiraiwa Kura, designed by architect Kengo Kuma, while its distinctive bottle was created by industrial designer Marc Newson.
Each Assemblage is deliberately different rather than following a fixed recipe. Assemblages 2–4 combine Yamada Nishiki, Omachi and Gohyakumangoku, five yeast strains including experimental strains, predominantly traditional kimoto, and reserve sakes; every component is polished to 35%, making the finished sake Junmai Daiginjo. The blending of these contrasting components is intended to create greater harmony, texture and complexity.
