岩 IWA 5 Assemblage 7 禮盒裝

【IWA 5 Assemblage 7 · Gift Box】
Bottled in 2025 / Released in October 2026

Founded in Toyama by Richard Geoffroy, former Chef de Cave of Dom Pérignon, IWA 5 places assemblage at the heart of its sake-making. While sake is often brewed with a single rice variety and yeast strain, IWA 5 brings together three rice varieties and five yeast strains, with maturation adding balance and depth to the finished blend.

Assemblage 7 uses three sake rice varieties, all polished to 35% and brewed to Junmai Daiginjo standards.

Omachi (Okayama): Brings richness and tactile depth.
Yamadanishiki (Hyogo and Toyama): Contributes precision and elegance.
Gohyakumangoku (Toyama): Reinforces a clean, focused finish.

The brewing centres on traditional kimoto starters, with varying proportions of reserve sake adding depth and complexity through acidity, umami and maturation. The sake is also pasteurised to support stability throughout maturation.

Assemblage 7, IWA’s seventh assemblage, is built around the idea of “Épure”: refinement through the removal of the inessential. The producer describes a creative process that combines exploration in modern Japanese brewing with continual refinement, arriving at a reinterpreted sense of classicism.

Nose｜The first impression is bright and clear, with pear, plum and jasmine weaving together fruit and floral notes. With air and rising temperature, the aromatics deepen into brown sugar, roasted pineapple and an iodine-like marine character. The aromatic spectrum also includes rose, marzipan, sweet spices, white pepper and vanilla.

Entry｜The palate is distinctly full, yet the texture feels almost suspended. Neither thin and watery nor dense and heavy, it offers a substantial tactile presence without pressing its weight onto the palate.

Mid｜Stone-fruit notes carry the opening fruit and florals forward. Viscosity, aroma and flavour move together, with the emphasis not on sweetness or acidity alone, but on a seamless, coherent progression of sensations.

Finish｜A whisper of bitterness emerges towards the end, adding depth to the fuller palate. The contrast of fullness and weightlessness continues after swallowing, gradually deepening through the aftertaste. Rather than stopping abruptly, the finish unfolds with delicacy and persistence.

Serving temperature 
(guidance provided by the producer)
Chilled: A tighter structure, with subtle textural shifts and soft stone-fruit and cherry notes

35–37°C: A light, airy texture, with the finish drawing together again around an impression of candied almond

45°C: A softer texture, where viscosity and silkiness merge, accompanied by mint, anise and camphor-like aromatics

55°C: Rice character becomes more pronounced. The palate feels rounder and fuller, with a grain-like texture and white-pepper notes

Occasion
Refined meals at home and anniversary dinners · Cross-cultural menus and chef’s tables · Assemblage-focused tastings for sake enthusiasts

Food Pairing
Scallop sashimi · Steamed lobster · Butter-seared white fish · Roast chicken with mushrooms · Seared duck breast · Truffle and mushroom risotto · Aged hard cheese

【Producer】Shiraiwa K.K.
【Volume】720ml
【Rice】Japanese-grown rice
【Rice Polishing Ratio】35%
【ABV】15%