IWA Assemblage 5 (2023) Sake 720ml

$185.00

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

The interplay of warmth, gravitas and tonicity expressed in Assemblage 5 is IWA’s unprecedented - somewhat avant-garde - proposition. The contrast between palate and nose is engaging: a palpable duality of pure, well-rounded floral/fruity aromatics and the archaic tactile presence of gentle astringency.

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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

Pear, Plum, Raspberry, Raspberry leaf, Rose petals, Mace. Geranium, Pine, Jasmine, Green tomato, White pepper. Pineapple, Licorice, Violet, Citron zest, Dragee, Almond, Wild sloe.

Assemblage 5

The interplay of warmth, gravitas and tonicity expressed in Assemblage 5 is IWA’s unprecedented – somewhat avant-garde – proposition.

The nose
The aromas of pear, raspberry and plum blend with the notes of rose and jasmine. Such a complexity is heightened by the spicy freshness of pine and geranium.

The palate
The contrast between palate and nose is engaging. There is a palpable duality of the pure well rounded fruity/floral aromatics and the archaic tactile presence of a gentle astringency. The silky and warm opening dissolves into a dry minerality and lingers with a vibrant touch of citron, white pepper and licorice.

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.