IWA 5, Assemblage 3, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

IWA 5, Assemblage 3, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

Product: 10008241128
 
IWA 5, Assemblage 3, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

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Description

Wonderfully aromatic – cherry blossom and plum on the nose and palate. There is a beautifully coating, oaty texture. This is expressive and defined, with a lot to pick out. Light and pretty apple and pear notes with some soft toasted flavours behind. There is a particularly distinct flavour of lychee but with none of the sweetness. A gentle liquorice nuance carries the finish. The Assemblage 3 shows great tension at this stage. Compelling, thoughtful, but also delicious.

Charlie Leech, Account Manager, Berry Bros. & Rudd

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About this SPIRIT

IWA 5

IWA 5

Sake is as much about fermentation and blending as it is about high-quality raw materials, so perhaps it is not surprising that a Champagne blender should find themselves in Japan making sake. IWA 5 is a project from former Chef de Cave for Dom Pérignon Richard Geoffrey, who has long held a great love for Japan and its culture.

Whilst many sakes are made using just one specific type of sake rice, IWA 5 uses three very different types of rice in the blend: Yamadanishiki, which lends finesse; Omachi which brings texture to the sake; and Gohyakumangoku, to bring the blend together.

Despite this blending, there is no standard recipe. Each year the blend (or assemblage, as it is known in the cellars of France) changes, with subtle tweaks to fermentation, yeast strains (multiple yeasts are used to add different flavours) and starter to make the finished product. Reserve sakes are also blended in to add richness and breadth.

As with the greatest Champagnes, IWA 5 can be cellared for many years, at low temperatures, subtly evolving and developing ever greater complexity.

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Rice

Rice

Alcoholic beverages made from rice, are based on the fermentation of rice starch which converts to natural sugars and alcohol. Unlike the production of beer which utilises mashing to convert starch to sugars, the rice beverage making relies on action of acids or enzymes like amylase.

Rice-based beverages typically have a higher alcohol content, 18%–25% abv, than still wine (9%–15%), and a higher alcohol content than the standard beers (usually 4%–6%).

Sake (a Japanese rice-based brewed alcohol) is misleadingly referred to as Rice Wine, although unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes, sake is produced by means of a brewing process more akin to beer.

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