Iwa 5 Junmai Daiginjo Assemblage 4

Founded and created by Richard Geoffroy the former Chef de Cave of Dom Prignon 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. Vibrant aromatics – moving through sweet bitter sour spicy and umami. On the palate – luscious rich yet weightless with notes of cucumber white peach green mango and white pepper. Concluding with a pronounced minerality and lingering racy finish.