IWA 5 Sake Vertical Collection: Richard Geoffroy’s Vision

IWA 5 Sake Vertical Collection: Richard Geoffroy's Vision

By Guilherme “William” Macedo, Master Sake Sommelier and Sake Educator

Few projects in Japanese sake have attracted as much attention from the international wine community as IWA 5.

Created by Richard Geoffroy, the former Chef de Cave of Dom Pérignon, IWA represents an ambitious approach to Japanese sake production, bringing together the traditions of Japanese brewing and the art of blending, or Assemblage.

At 305 Wines in Miami, I have always considered IWA 5 an interesting sake to introduce to wine collectors and experienced enthusiasts. Not simply because of the connection with Dom Pérignon, but because of how the project explores balance, texture, complexity, and the influence of time.

The opportunity to experience several IWA 5 assemblages side by side is particularly fascinating. It allows us to understand how the same philosophy can produce different expressions from one release to another.

Richard Geoffroy: From Dom Pérignon to Japanese Sake

Richard Geoffroy spent decades shaping the identity of Dom Pérignon, one of Champagne's most recognized names.

His experience with blending and maturation helped inspire a new project in Japan, where he founded IWA 5.

The sake is produced at Shiraiwa, in Toyama Prefecture, surrounded by the dramatic natural landscape of the region.

IWA 5 is not intended to imitate Champagne. It is a Japanese sake project that applies Geoffroy's understanding of blending to a different beverage, with its own ingredients, production methods, and cultural traditions.

That distinction is important.

Japanese sake already offers enormous complexity, and IWA's approach explores how different brewing components can be brought together to achieve harmony.

What Makes IWA 5 Different?

One of the defining characteristics of IWA 5 is its approach to Assemblage.

Rather than depending on a single fermentation batch, the producer blends carefully selected sake components.

Different rice varieties, yeast strains, fermentation methods, and maturation characteristics contribute to the final composition.

IWA works with three important sake rice varieties:

Yamadanishiki: Prized for its suitability for premium sake brewing and its potential to contribute elegance and structure.

Omachi: A traditional sake rice variety that can contribute texture and richness.

Gohyakumangoku: Often associated with precise, clean sake expressions.

The blending process also draws on different yeast strains and fermentation approaches, including traditional Kimoto methods.

These elements give the producer a broad range of possibilities when developing each assemblage.

For me, the most interesting aspect is how this process relates to the balance of the finished sake. The goal is not to make every component stand out independently, but to create a harmonious whole.

Understanding the IWA 5 Vertical Collection

A vertical tasting usually involves comparing different releases from the same producer.

With IWA 5, this becomes particularly interesting because each assemblage represents a different interpretation of the producer's philosophy.

The original collection featured at 305 Wines brings together Assemblages 1 through 5, alongside IWA 5 Reserves.

Rather than approaching the bottles simply as a sequence of releases, I see them as an opportunity to explore how blending, maturation, and brewing decisions influence the character of sake.

Assemblage 1 — The Beginning

Assemblage 1, from 2019, established the foundations of the IWA philosophy.

It introduced the concept of creating complexity and balance through the blending of different sake components.

For collectors, this first release has particular historical interest because it represents the beginning of Richard Geoffroy's Japanese sake project.

Assemblage 2 — Continuing the Exploration

Assemblage 2, from 2020, represents the next stage in the development of IWA.

It offers an opportunity to compare how changes in the composition and maturation of the sake can influence aroma, texture, and balance.

When tasting successive assemblages, I find it particularly useful to consider the relationship between freshness and richness.

Assemblage 3 — Developing Complexity

Assemblage 3, from 2021, continues the exploration of harmony through different brewing components.

The value of a vertical tasting is that we can compare these expressions directly rather than relying only on descriptions.

The differences may be subtle, but they are precisely what makes comparative tasting so educational.

Assemblage 4 — Another Interpretation of Balance

Assemblage 4, from 2022, provides another opportunity to examine IWA's approach to blending.

Rather than assigning a simple quality ranking to each release, I prefer to consider how the aromatic profile, palate structure, and finish evolve from one assemblage to another.

Each expression has its own identity.

Assemblage 5 — A Distinctive Expression

Assemblage 5, from 2023, presents an interesting contrast between expressive floral and fruity aromas and a more textured, structured palate.

The result illustrates one of IWA's central ambitions: combining richness with a sense of elegance and balance.

It is an excellent example of why tasting sake involves more than identifying individual aromas. Texture, structure, and the progression of flavors across the palate are equally important.

IWA 5 Reserves: Exploring the Influence of Time

IWA 5 Reserves takes the blending philosophy in another direction.

Unlike the annual assemblages, Reserves is composed entirely of matured sake components.

The producer describes individual components aged between two and seven years, with an average maturation of at least four and a half years.

This extended aging contributes to a different aromatic and textural experience.

Alongside fruit and floral notes, IWA 5 Reserves can reveal characteristics reminiscent of brioche, pastry, cocoa, spices, and other developed aromas.

What I find particularly interesting is the relationship between maturity and freshness.

Aged sake does not always need to become heavy or intensely oxidative. IWA Reserves demonstrates how careful maturation and blending can create complexity while maintaining balance.

How Should IWA 5 Be Served?

IWA 5 is a sake worth exploring at different temperatures and in different glasses.

I recommend beginning with a large white wine glass, particularly a Burgundy-style glass, which allows the aromas to develop.

A serving temperature around 12–16°C (54–61°F) is an interesting starting point, depending on the assemblage.

IWA also encourages experimentation with warmer serving temperatures, which can reveal changes in texture and aromatic expression.

For a vertical tasting, I would serve all the bottles initially at a similar temperature, then allow them to evolve naturally in the glass.

This makes it easier to compare their differences.

Food Pairing with IWA 5

One of IWA's ambitions is to create sake capable of accompanying a wide variety of cuisines.

I particularly enjoy exploring this versatility with dishes that offer contrasting textures and flavors.

Depending on the assemblage, interesting pairings can include:

• Delicate seafood and sashimi

• Grilled fish and shellfish

• Mushroom dishes and other umami-rich preparations

• Poultry with savory sauces

• Mildly aged cheeses

• Selected meat dishes with balanced seasoning

For a vertical tasting, I would initially taste the sake without food to understand each assemblage, then introduce dishes that allow the differences to become more apparent.

Discover IWA 5 at 305 Wines in Miami

At 305 Wines, we appreciate sake that offers something distinctive, whether through traditional brewing methods, regional identity, unusual rice varieties, or innovative approaches.

IWA 5 is particularly interesting because it encourages a different conversation about Japanese sake: one that includes blending, maturation, and the relationship between sake and the world of fine wine.

Our collection has included the early IWA assemblages, IWA 5 Reserves, and individual releases from this remarkable producer.

Whether you are interested in building a comparative tasting, selecting a bottle for a special occasion, or simply discovering IWA 5 for the first time, we would be happy to help.

Explore our Japanese sake collection at 305 Wines or visit our shop at 8233 S Dixie Highway, Miami, FL 33143, near South Miami and Pinecrest.

IWA 5 is a fascinating reminder that Japanese sake continues to evolve while remaining connected to its traditions.

Kanpai!

Guilherme “William” Macedo
Master Sake Sommelier | Sake Educator
Co-Founder, 305 Wines & Florida Wine Academy