IWA Assemblage 4 (2022) Sake 720ml

$195.00
Free shipping in the Continental U.S. from 3 bottles

IWA 5 Assemblage 4 arrives with great dynamics, gracefully unfolding in a seamless array of sensations. The assemblage process and bottle maturation have brought out a complex, layered sake. Assemblage 4 intensifies through vibrant marine undertones into profound flourish of violets with a sophisticated dissolve.

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IWA 5

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.

Sensory Profile

Marzipan, Hazelnut, Coconut, Blue flower, Violet, Nori seaweed, White pepper, Sansho pepper. Shiitake, Mushroom, Bay leaf, Fennel, Citrus zest, A refined bitterness of orange wine, Vermouth, Underripe apricot and cherry. Soy sauce, Licorice, A light touch of wood, Blueberry, Blackcurrant, Blackberry.

Assemblage 4

Sophisticated, bodied yet weightless, with great dynamics. Assemblage 4 gracefully unfolds in a seamless array of sensations.

The nose
As the sake breathes in the glass, time pauses for the emergence of marzipan and lotus root. While intensifying, the initial aromas are completed by vibrant marine undertones, followed by coconut and darker tones of hazelnut and shiitake. A profound flourish of violets is a surprising conclusion.

The palate
In total coherence with the nose, the palate embarks on a ride of fluid transitions. It dances through an airy softness, a playful fusion of fruity, floral, and subtle maritime notes. This sophisticated dissolve reaches its crescendo through a lingering aftertaste, highlighting IWA’s signature of white and Sancho peppers.

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.

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