IWA5 – išskirtinė sakė, sukurta buvusio garsiosios Dom Pérignon šampano namų vyndario Richard Geoffroy. Jis panaudojo savo patirtį būdingą šampano gamybai, ir pritaikė ją kurdamas unikalios išraiškos sakę.
Ši sakė yra sumaišyta iš net 20 skirtingų sakių, kurios pagamintos iš Yamada Nishiki, Omachi ir Gohyakumangoku ryžių, ir skirtingo jų poliravimo laipsnio. Kuriant IWA5, buvo naudojamos ne tik 5 skirtingos sakės, bet ir vyno mielės bei skirtingi gamybos metodai, kurie suteikia šiai sakei išskirtinį vynišką charakterį. Rezultatas – gilus, kompleksiškas ir elegantiškas skonis, patrauksiantis tiek vyno, tiek sakės mėgėjų dėmesį.
Assemblage 4: sumaišyta 2022 metais. Ryškūs ir rafinuoti aromatai, pirmiau atsiskleidžia gėlės, vėliau seka vaisiški kvapai. Aiškiai juntami baltieji pipirai - tai IWA sakės skiriamasis požymis. Gaivi ir aromatinga, kompleksiška ir elegantiška, skonyje atsiskleidžia subtili rūgštis. Ilgas poskonis.
Rekomenduojame patiekti 12 - 14 °C temperatūros. Prie šios sakės derinkite ant grotelių keptos vištienos filė su teriyaki padažu, antiena su slyvų padažu, omarus su citrusiniu padažu, krevetės tempūroje ar su poru rizoto.
IWA – Richard Geoffroy’s vision uniting Champagne and Japanese sake tradition
Richard Geoffroy is one of the most influential figures in the contemporary world of fine beverages. For nearly three decades, he shaped the legendary style of Dom Pérignon as its Chef de Cave. Born in the heart of Champagne, Geoffroy has always sought not compromise, but excellence – creating drinks that transcend conventional technological boundaries.
This pursuit ultimately led him to Japan. After his first visit in 1991, Geoffroy became increasingly drawn to Japanese culture, its deep respect for tradition, discipline, and precision. It was here that the idea for a new project was born – IWA, a sake that would be neither a Western interpretation nor a purely traditional expression, but an entirely new vision of what sake could be.
IWA could only be created in Japan.
It was born in Toyama Prefecture, a region shaped by centuries of sake-making heritage, where water, climate, and craftsmanship exist in perfect balance. Richard Geoffroy deliberately chose the ancient Kimoto method – one of the oldest and most demanding sake-making techniques, developed as early as the 18th century.
Using this method, rice, koji, and yeast are manually worked with wooden paddles until natural lactic acid forms. This process requires exceptional skill and physical effort and is now used only by the most prestigious sake producers. It is this method that gives IWA its remarkable depth, structure, complexity, and long, layered finish.
IWA is not about copying tradition – it is about evolving it.
It is a sake where Japanese craftsmanship meets European creative freedom, giving birth to an entirely new category of sake, defined by precision, depth, and refined expression.
