【岩 IWA 5 Assemblage 6】

由法國香檳品牌Dom Pérignon的前首席釀酒師 Richard Geoffroy於富山縣創立IWA5清酒系列，特別之處是打造混釀清酒作品。普遍清酒傾向使用單一酒米和酵母去釀造清酒。然而，IWA岩5系列分別採用了三款酒米和五種不同的酵母，並且經過熟成令混釀作品得到更好的平衡性和豐富度

Assemblage 6 是一款以精準與平衡見長的純米大吟釀，線條感筆直而克制，從入口到收結都維持一致而優雅的節奏。 作為 IWA 5 系列的第六年作品，它延續了以多款基酒調和（assemblage）所打造的立體結構與細膩層次

在香氣上，Assemblage 6 的第一印象是安靜而連貫的：梨與李子的果香先行，微帶青綠感的葉片氣息其後浮現，底層是淡淡的米香與炙烤米糠般的香氣。 隨著溫度與時間推進，海苔、可可殼般的陰影氣息慢慢打開，讓整體由單純的果香，轉為兼具海風、穀物與些許苦甜的立體感

入口時比 Assemblage 5 略乾，口感線條筆直而清晰，果味、花香與海洋氣息自然交織。 在杯中慢慢打開，一絲似牛油布里歐麵包的奶油甜香浮現，為原本冷靜的結構增添柔軟的層次，尾段則長而有觸感，帶著細微顫動般的共鳴感，久久不散

•  1–2°C 起的冷酒狀態，香氣收斂，酒體更為緊緻，能感受到細膩的質地變化，以及像白桃、李子與櫻桃般輕柔的果味點綴
  
  
• 升溫至 35–37°C 左右的人肌燗，酒體變得柔滑輕盈，尾韻帶出糖漬杏仁般的溫暖風
  
  
• 進一步加熱到 45°C 左右，上燗時的黏度與絲滑感幾乎融為一體，浮現薄荷、茴香、樟木般的清涼辛香
•  至約 55°C 的飛び切り燗，米的存在感被放大，風味更圓、更厚，伴隨白胡椒般的細緻辛感，是適合搭配濃味料理或冬夜慢飲的溫度帶
  

【製造者】  白岩株式會社
【內容量】720ml
【使用米】國產米
【精米歩合】35%
【酒精度】15度

【IWA 5 Assemblage 6】

Created in Toyama Prefecture by Richard Geoffroy, former Chef de Cave of Dom Pérignon, the IWA 5 series is built around the idea of blended sake rather than a single-varietal expression. Unlike most sakes that typically rely on one rice variety and one yeast, IWA 5 brings together three different sake-brewing rice varieties and five yeast, then allows the blend to mature so that balance and complexity can fully develop.

Assemblage 6 is crafted from three premium sake rice varieties, all polished to 35%, achieving a Junmai Daiginjo specification.

• Omachi (Okayama): brings generosity, depth and a tactile presence.

• Yamada Nishiki (Hyogo, Toyama): contributes precision, fineness and elegance.

• Gohyakumangoku (Toyama): sharpens the structure and gives a clean, crisp finish.

The brewing relies predominantly on the traditional Kimoto method, and incorporates varying proportions of reserve sakes. This adds depth and complexity in terms of acidity, umami and a subtle sense of time, with the entire blend then gently pasteurised (hi-ire) to stabilise and guide its maturation.

Assemblage 6 is a Junmai Daiginjo defined by precision and balance, with a firm, linear profile that remains poised and elegant from the first sip through to the finish. As the sixth release in the IWA 5 series, it continues the philosophy of building a three-dimensional structure and fine detail through the assemblage of multiple base sakes.

On the nose, Assemblage 6 first shows a quiet, continuous impression: pear and plum lead the way, followed by a delicate green-leaf nuance. Beneath this lies a soft layer of rice and gently toasted grain. As temperature and time progress, tones of nori seaweed and cacao-like depth begin to emerge, shifting the sake from pure fruitiness into a more layered profile that weaves together sea breeze, grain and a touch of bittersweet nuance.

On the palate, it is slightly drier than Assemblage 5, with a clean, linear feel. Fruit, floral and marine notes are naturally intertwined. As it slowly opens in the glass, a hint of buttery brioche-like richness appears, softening and rounding the structure. The finish is long and tactile, with a subtle resonant vibration that lingers on.

At around 1–2°C and above as a chilled sake (Reishu), the aromatics are more restrained, the body feels tighter, and the focus turns to fine textural changes, accented by gentle notes reminiscent of white peach, plum and cherry.

Warmed to around 35–37°C (Hitohadakan, “skin temperature”), the texture becomes smoother and lighter, and the aftertaste reveals a warm impression akin to candied almonds.

Heated further to around 45°C (Jokan), the viscosity and silky texture almost fuse into one continuous flow, while nuances of mint, aniseed and camphor-like coolness rise in contrast to the warmth.
At about 55°C (Tobikirikan), the character of the rice is amplified: rounder, fuller and slightly grainy, with a refined white-pepper spiciness. This is an ideal temperature zone for richer dishes or slow, contemplative winter drinking.

【Producer】 Shiraiwa Co., Ltd.
【Volume:】720ml
【Rice】Rice suitable for brewing sake 
【Polishing ratio】35%
【Alcohol】15%