On a quest for a grand sake, IWA keeps experimenting and breaking new ground. While IWA 5 has pioneered Assemblage in the age-old world of sake, IWA 5 RESERVES is now offering a new path to the maturation of sake. IWA 5 RESERVES is an invitation to explore deeper into the singularity of IWA’s production: the signature combination of Assemblage and bottle maturation achieves IWA’s essential balance, vibrancy and complexity.

The fullest expression of a philosophy where IWA sakes are deliberately allowed to evolve and improve over time in the bottle, IWA 5 RESERVES is pushing the boundaries one step further. Whereas the successive Assemblages of current IWA 5 are primarily made out of young sakes, IWA 5 RESERVES is the Assemblage of bottle-matured individual sakes exclusively. All these base elements are drawn from IWA's five-year collection of Reserve sakes, with an average age of
3.5 years. Distinct from IWA 5, IWA 5 RESERVES will deliver continuity of expression across the years, a horizon for IWA’s production.

IWA 5 RESERVES screams for a moment of breathing to fully reveal its savoury complexity. The envelope is hazy in the first place, it then builds up into greater viscosity and vibrancy. A sensation of harmony emerges, profound and serene. Still the energy remains, extending through a spicy dry powdered finish.

SENSORY PROFILE
Rhubarb. Blackcurrant. Leaves. Fig. Raw Date. Azuki Beans. Cashew. Chestnut. Toasted Coconut. Vanilla. Sansho Pepper. Cinnamon. Licorice.

• Brewery: Shiraiwa
• Classification Junmai Daiginjo, single pasteurisation
• %AlcVol 15%
• Net Volume:  720ml; 18.L
• Rice: Yamada Nishiki, Omachi, Gohyakumangoku
• Rice Polishing Ratio: 35%
• Food Pairing: All Cuisines

Serve

White Burgundy glass at room temperature (15-16°C).

Can also be enjoyed Hitohadakan (body temperature 37°C).

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IWA 5 pairs seamlessly across the full gastronomic landscape and is endorsed by the world’s most respected chefs. IWA 5 is currently offered in over 40 Michelin 3-star restaurants globally.

IWA 5 can be experienced and enjoyed at different temperatures (chilled, cellar and room temperature, warm etc.), and with different glassware, from white burgundy, tulip glasses and o-choko.