Iwa 5 Sake Junmai Daiginjo

First and foremost, the global expression of classical Sake is shifted to a greater equilibrium between nose and palate. Palatability is key, actual IWA 5’s main asset. A major emphasis is put on the finish. The aftertaste lingers and remains the memory of the Sake, satisfying, refined and smooth: a unique combination of vibrant aromatics, of the sweet, the bitter, the sour, the spicy and the umami.

First and foremost, the global expression of classical Sake is shifted to a greater equilibrium between nose and palate. Palatability is key, actual IWA 5’s main asset. A major emphasis is put on the finish. The aftertaste lingers and remains the memory of the Sake, satisfying, refined and smooth: a unique combination of vibrant aromatics, of the sweet, the bitter, the sour, the spicy and the umami.

The nose
The aromas of pear, raspberry and plum blend with the notes of rose and jasmine. Such a complexity is heightened by the spicy freshness of pine and geranium.

The palate
The contrast between palate and nose is engaging. There is a palpable duality of the pure well rounded fruity/floral aromatics and the archaic tactile presence of a gentle astringency. The silky and warm opening dissolves into a dry minerality and lingers with a vibrant touch of citron, white pepper and licorice.

THE SAKE COMPONENTS
1. Rice varieties — 2. Origins
Yamada Nishiki from Hyogo and Toyama Prefectures – brings streamlined finesse.
Omachi from Okayama – brings opulence and texture.
Gohyakumangoku from Toyama Prefecture – seals the Assemblage.
3. Yeast Strains
Five different yeast strains, including experimental ones. The selection of yeast strains is based on their complimentary individual natures: high and low tone aromas, greener aromas, complexity, umami, sourness, viscosity or texture.

4. Moto
Predominantly traditional Kimoto – bringing extra depth.

5. Reserve Sakes
Making the Assemblage better balanced, richer and more complex.

JUNMAI DAIGINJO
No alcohol added. Rice polishing rate – Seimaibuai – is 35% as all individual components are 35%.

PASTEURIZATION
The entire production has been pasteurized.