Iwa 5 Junmai Daiginjo Sake Assemblage #5

Description

Founded and created by Richard Geoffroy the former Chef de Cave of Dom Perignon for 28 years. IWAs approach is marked by Geoffroys desire to protect the soul of sake while pioneering the art of blending finished sakes followed by an extended bottle maturation (minimum of 15 months). Each year a new assemblage is released using three rice varieties (Yamadanishiki Omachi Gohyakumangoku) from four regions and five yeast varieties (sake and wine yeasts) in complete harmony and balance. The interplay of warmth gravitas and tonicity expressed in Assemblage 5 is IWAs 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.

Founded and created by Richard Geoffroy the former Chef de Cave of Dom Perignon for 28 years. IWAs approach is marked by Geoffroys desire to protect the soul of sake while pioneering the art of blending finished sakes followed by an extended bottle maturation (minimum of 15 months). Each year a new assemblage is released using three rice varieties (Yamadanishiki Omachi Gohyakumangoku) from four regions and five yeast varieties (sake and wine yeasts) in complete harmony and balance. The interplay of warmth gravitas and tonicity expressed in Assemblage 5 is IWAs 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.