The high-grade sake "IWA5" has already become a common sight in Japan's fine dining scene. Now in its sixth year, "IWA5 Assemblage 6" has been completed, and a launch event was held.
From Dom Pérignon to sake
The reason why IWA 5 has attracted worldwide attention is that its founder is Richard Geoffroy.
He is a legend who led the legendary house of Dom Pérignon for 28 years as its fifth-generation chief winemaker. After leaving the house, he headed to Japan, home to his fascination with sake, in order to create a new sake of world standard.
The venue for the event is the Ginza Sapphire Lounge, which opened in October. The highlight of this exclusive lounge is the French fusion cuisine prepared by Takeshi Sato, former sous chef at the one-star Michelin French restaurant L'ARCHESTE in Paris.
On the day, he will be offering a rare vertical pairing of sake, in which his dishes will be tried going back in time with "Assemblage 6," "Assemblage 5," "Assemblage 4," and "Assemblage 2."
Incidentally, assemblage is a French word meaning blend.
The "Grilled Sweet Snapper with Yuzu Beurre Blanc Sauce" is paired with "Assemblage 5," a sake that has undergone further aging.
The ultimate taste created by blending and aging
The first dishes served were "Sea Bream Carpaccio" and "Assemblage 6." "It has tannins, but it's well-balanced and rich in complexity," said Geoffroy.
Indeed, the sweetness, bitterness, sourness, spice, and umami of the IWA 5 blended together in the mouth, opening up even more deeply in the carpaccio seasoned with plum and balsamic vinegar.
Next came "Grilled Sweet Snapper with Yuzu Beurre Blanc Sauce" and "Assemblage 5." All "IWA 5" wines are released after undergoing Geoffroy's skillful blending, which is based on his pursuit of perfect harmony and depth, and are then aged in the bottle for over 16 months. In other words, "Assemblage 5," which was released a year ago, has already been aged for two and a half years. "It has a muted shine and a dark feel. However, the passage of time has given it a rounded flavor. It's almost like Burgundy," said Geoffroy.
As he pointed out, it was indeed mellow and soft. The mild yet mellow aroma elevated the fragrant aroma of the tilefish scales and beurre blanc sauce to even greater heights.
The company's founder, Richard Geoffroy, was the fifth generation Winemaker at Dom Pérignon.
The ever-evolving Junmai Daiginjo
Returning to the origins of "IWA 5," when he set out for Japan, Geoffroy chose Tateyama in Toyama Prefecture, overlooking the sacred mountain. The reason for this was his encounter with Ryuichiro Masuda of Masuda Sake Brewery, which was founded in 1893. It is said that it was architect Kengo Kuma who brought the two together.
With the cooperation of Masuda, Geoffroy established the Shiraiwa brewery, and began an innovative sake-making project using a new technique for sake called assemblage (blending).
According to Geoffroy, "The differences between 4, 5, and 6 are of course due to differences in the vintage, but each has different ingredients blended into it." In other words, "IWA 5" is a Junmai Daiginjo that continues to evolve.
"IWA 5 Assemblage 6" is,Official web shop
It will be available at specialty stores and outlets from October 10st (720ml for 15,730 yen including tax), and will also be served at selected restaurants and hotels.
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Toshizumi Ishibashi
Former editor-in-chief of "Claire Traveler" and "Claire."
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