‘IWA 5’ is a collaboration between highly regarded Sake brewer Ryuichiro Masuda (owner of the Masuda Shuzo sake company in Toyama) and Richard Geoffroy, former Chef de Cave of Dom Perignon. Their project honours the art of sake by remaining true and respectful to Japanese traditions while benefiting from the vision, palate and blending skills that Richard refined over his 28-year tenure in champagne. Richard visited Japan for the first time in 1991 and has been back countless times, falling in love with the country, the culture, and its people.
‘IWA’, which translates as ‘rock’, refers to the awe-inspiring location of the purpose-built brewery in Shiraiwa (meaning ‘white rock’), within the Toyama Prefecture in western Japan. This brewery was designed by renowned architect Kengo Kuma. Toyama is known for its breathtaking natural beauty and has strong historical ties to sake production.
‘IWA 5’ is created by blending, instead of using a single brew and the ‘assemblage’ differs each year. The number ‘5’ refers to the five elements that combine to produce this sake: rice varieties, microclimate, yeasts, propagation, and fermentation. Three rice varieties are used from two locations: Yamada Nishiki, Omachi, Gohyakumangoku. The Yamada Nishiki and Gohyakumangoku varieties grow on a 10-hectare rice paddy in Toyama, between the foothills of Hida Mountains and the arable flatland, with access to abundant pristine snowmelt water. These contribute to the finesse of the blend. Selected over 100 years ago in Okayama prefecture, the Omachi rice adds opulence and texture alongside an undeniably mellow flavour.
The rice is gently polished to less than half its original weight before being washed, soaked, steamed, cooled, inverted, mashed, and fermented using five different yeast strains. The complementary profiles of the yeasts significantly impact aroma and flavour, giving high- and low-tone aromas, greener notes, complexity, and umami. Together, they dictate the texture and alcohol content of this sake. The yeast propagation technique is predomitly Kimoto, the oldest sake starter method.
Brewed in 2023, ‘Assemblage 5’ is made from rice polished to 30%. This release blends 20 different reserve sakes, creating a playful fusion of fruity, floral notes. The final expression displays pear, plum, rose petals and geranium notes with hints of pine and white pepper. It is a pure and exceptionally refined Junmai Daiginjo sake, true to the founders’ philosophy of balance, mouthfeel, and complexity.
