IWA Assemblage 3 (2021) Sake 720ml
$215.00
Free shipping in the Continental U.S. from 3 bottles

Assemblage 3 for IWA 5 is ramping up the intensity. We bring you the perfect through line of balance with a racy, mouth watering edge. Intensity is the salient character, giving an edge to a racy and mouth watering conclusion. On the nose, the first notes are bright ones, intriguingly vegetal, more floral than fruity, to grow more complex through darker lower tones. On the palate, all sensations seamlessly converge, drawn to a racy, tactile, intense, mouth watering finish.

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The Making of

The journey of creation: Assemblage 3

This is the second successive Assemblage I have formulated while in France, owing to the limits of the current global situation. The project of IWA 5 means continual experimentation, and I keep progressing as I walk. Having learned so much from Assemblages 1 and 2, I keep playing here along a very fine and fragile line of balance. This paradox of presence and weightlessness has been my joy to create.


Richard Geoffroy, IWA Founder-Maker

Sensory Profile

Cucumber, Green mango, Coriander stem, Sap, Anis, Laurel, White flowers, Hyacinth, Violet. Pear, Cantaloupe, White peach, Fresh date, Soursop. White pepper, Wood spices, Fresh hazelnut, Sesame. Toasted rice, Smoke, Cacao, Licorice, Black garlic.

ASSEMBLAGE 3

Each Assemblage of IWA 5 keeps true to Sake, yet departs from convention in many aspects.

First and foremost, the global expression of classical Sake is shifted to a greater equilibrium between nose and palate. Palatability is key, actual IWA 5’s main asset. A major emphasis is put on the finish. The aftertaste lingers and remains the memory of the Sake, satisfying, refined and smooth: a unique combination of vibrant aromatics, of the sweet, the bitter, the sour, the spicy and the umami.

ASSEMBLAGE COMPOSITION

A span of opposing & complementary characters

The Sake components

1. Rice varieties — 2. Origins
  • Yamada Nishiki from Hyogo and Toyama Prefectures – brings streamlined finesse.
  • Omachi from Okayama – brings opulence and texture.
  • Gohyakumangoku from Toyama Prefecture – seals the Assemblage.

3. Yeast Strains

Five different yeast strains, including experimental ones. The selection of yeast strains is based on their complimentary individual natures: high and low tone aromas, greener aromas, complexity, umami, sourness, viscosity or texture.

4. Moto

Predominantly traditional Kimoto – bringing extra depth.

5. Reserve Sakes

Making the Assemblage better balanced, richer and more complex.


JUNMAI DAIGINJO

No alcohol added. Rice polishing rate – Seimaibuai – is 35% as all individual components are 35%.

PASTEURIZATION

The entire production has been pasteurized.

INGREDIENTS

Rice, Water, Koji


ENERGY VALUE

115 kcal / 100ml

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