IWA5 is an exclusive sake created by Richard Geoffroy, former winemaker of the famous Dom Pérignon champagne house. He has taken his expertise in Champagne production and applied it to create a sake with a unique expression.
This sake is made from Yamada Nishiki, Omachi and Gohyakumangoku rice, with varying degrees of polishing. Different yeasts, including wine yeast, were used in the development of IWA 5, and different production methods were used to give this sake its distinct wine character. The result is a deep, complex and elegant taste that will appeal to both wine and sake lovers.
Each Assemblage release is a new sensory journey. Assemblage 5: bright and refined aromas, plum, raspberry leaf, rose petals, pine, lemon peel. White pepper is the hallmark of IWA sake. Fresh and aromatic, complex and elegant, with subtle acidity on the palate. Long aftertaste.
Recommended serving at a temperature of 12 - 14 °C. Pair this sake with grilled chicken fillets with teriyaki sauce, duck with plum sauce, lobster with citrus sauce, prawns in tempura or with leek risotto.
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.
