Crafted by Richard Geoffroy, former Chef de Cave at Dom Pérignon, IWA 5 “Assemblage 5” represents a bold reimagining of sake through the lens of Champagne blending. Produced in a state-of-the-art kura in Toyama Prefecture, this Junmai Daiginjo is built from a meticulous blend of three rice varieties—Yamadanishiki, Omachi, and Gohyakumangoku—sourced from four regions and fermented with five different yeast strains, including wine yeasts. Each annual release is a new “assemblage,” a concept borrowed from fine Champagne, emphasizing harmony and precision. The sake undergoes extended bottle maturation for at least 15 months, allowing the elements to integrate fully.