Shiraiwa K.K. | 株式会社白岩

IWA 5 Assemblage 6 Junmai Daiginjo

$220.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Explore the Same Brand:

IWA 5

Tasting Notes

Assemblage 6 is defined by precision and linear elegance. The nose unfolds with composed layers of pear and plum, followed by green foliage and gently toasted rice. Subtle notes of nori seaweed and cacao add depth while maintaining freshness.

On the palate, it is slightly drier than Assemblage 5, with a sleek and focused structure. Fruit, floral, and marine nuances integrate seamlessly, while delicate hints of butter brioche and almond dragée emerge with aeration. The finish is long, tactile, and resonant, carrying balance and complexity to the very end.

Specifications

Region: Toyama, Japan
Class: Junmai Daiginjo
Rice: Yamada Nishiki (Hyogo & Toyama), Omachi (Okayama), Gohyakumangoku (Toyama)
Rice Polishing Ratio: 35%
Yeast: Five sake and wine yeast strains
Moto: Predominantly Kimoto
Pasteurization: Single pasteurized
ABV: 15%
Size: 720ml

Overview

Assemblage 6 (2024) marks the elegant conclusion of IWA’s first creative cycle. Drawing from more than twenty individual components, including reserve sake from previous years, it distills years of experimentation into a composition defined by refinement and structural clarity.

Built from three rice varieties across four origins and shaped by five yeast strains, the blend emphasizes integration and balance. Extended bottle maturation of at least 15 months enhances depth and composure before release. As the closing chapter of this initial cycle, Assemblage 6 represents both culmination and transition, refining the signature IWA identity while setting the direction for what follows.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.