IWA 5, Assemblage 4, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

IWA 5, Assemblage 4, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

Product: 10008249746
 
IWA 5, Assemblage 4, Shiraiwa K.K. Brewery, Toyama Prefecture, Sake

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Description

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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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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When is a wine ready to drink?

We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.

Not ready

These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.

Ready - youthful

These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.

Ready - at best

These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.

Ready - mature

These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.