The ginjo aroma is gorgeous. It is a complex and full of flavor.
The owner told us to drink it slowly because the flavor keeps changing. Indeed, the body becomes softer and softer after being served cold.
It has a mysterious presence.
7/10
I bought a rare sake as a souvenir for a sake-loving friend.
Richard Joffroit, the former chief brewer of Dom Perignon, used a wine technique called "assemblage" (blending) to create this sake.
This is the second Assemblage 2, which was made in the second season, and I wonder if they release a different type of sake every year.
I was expecting a very complex taste, but it was unexpectedly easy to drink.
It has a strong aroma and a strong flavor.
It has a strong aroma and a strong flavor.
As it approached room temperature, it became heavier, so I wonder if it would be better served cold.
This is one of the rumored bottles that Richard Joffroy, the fifth generation chief brewer of Dom Perignon, personally produced in Shiraiwa, Tateyama Town in Toyama. Actually, I had bought it more than half a year ago, but I was skeptical because of the precedent of the scent of wealth when it comes to France, so I neglected it, and my friends happened to open the same bottle at my birthday dinner.
This is a new sensation❗️Not in a bad way.
The first sip has a subtle yeast flavor, but after the second sip, the taste is a perfect balance of sourness and spiciness, with a clean feeling. It's not a bad thing. I think I might like this one!
This wine is made by assembling Yamada Nishiki, Omachi, Gohyakumangoku sake rice, and five types of yeast.
So the next day, I opened a bottle I had been saving with another friend who happened to be visiting my house 😆.
The brewery was founded in 2018 and not yet registered, so I'll write it down as Shiraiwa Corporation. https://iwa-sake.jp/ja/
IWA5
I wasn't planning on drinking sake today because we were at an Italian restaurant, but they seemed to have some sake that would go well with it, so I tried it.
This is a sake blended (assembled) by the person responsible for Dom Pelli, which I've been curious about for a while*.
It is said to be an assemblage of sake brewed with five types of yeast and three types of sake rice*.
The aroma on the rise was lightly muscat-like, lightly grape-like, but not rice-like *not melon or banana*.
There are no corners to the taste, it's round, but it has an impression of contour, sweetness, sourness and bitterness, but not all of them are prominent.
It has no corners because it's an assemblage (I want to say), and it has a lot of different flavors, so I think it has depth.
As a meal, it was delicious and matched well with the battery of sautéed albacore (sorry for the rough expression).
Assemblage (I want to say)
It was a New Year's celebration, so my father bought it.
My father doesn't drink alcohol at all, but he's not very good at choosing sake, thinking that the higher the price, the better the sake, or choosing sake just by word of mouth.
When I heard the price of this sake, I was blown away. I've never bought anything that expensive...
The important thing is that the taste is complex and hard to describe.
I usually prefer a fruity, easy-drinking taste, so it's not my favorite, but if you like bitter, sour, or astringent sake, you might like it.
IWA5
November 26, 2021.
Lightly aged nose with a hint of acidity. The palate is clear and watery. The palate is soft and sweet, with a touch of acidity on the finish.
This wine was created by Richard Joffroy, who led Dom Perignon for 28 years as the fifth generation Chief Brewer. The blend of multiple Japanese sakes creates an even deeper harmony. Using brewing techniques, Yamadanishiki, Omachi, and Gohyakumangoku rice grown in different regions and five types of yeast play the melody of IWA 5 under the precise composition of an orchestra.
Shiraiwa Corporation IWA5 SAKE OF JAPAN
It has a resinous and woody (cypress, etc.) aroma on the surface, but it also has a very complex aroma with a sour and refreshing feeling. It has the impression of a light white wine.
In the mouth, the acidity and bitterness come in turn and harmonize with the aroma. The aftertaste is short and disappears quickly.
This is the first wine that Richard Joffroy, the former chief brewer of Dom Péry, presented after his retirement. It has the complexity of a Western-style aroma, but the taste is of solid sake, a new sensation.
My first impression of this sake was that it had a very complex taste, but it had a strong flavor that went well with meat dishes. It's a newcomer that I'm sure will develop its own personality in the next 10 or 20 years, as they blend multiple rice and yeast varieties (so I couldn't really analyze the taste based on my own experience). I could only come up with an overall impression).
They'll be building a brewery from next year.
https://prtimes.jp/main/html/rd/amp/p/000000001.000061724.html
A precious gift from a salmon resort in Wakayama!
Since it was made about a year ago, it has a rich and mellow Kahori flavor.
It doesn't taste bad, but it has a good balance of mellow and acidity.
I've never been a big fan of aged sake, but this one goes down easy.
Salami and cheese, maybe even chocolate!
シャンパーニュメゾン「ドン ペリニヨン」の元醸造最高責任者であるリシャール・ジョフロワ氏が富山県に創立した株式SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社白岩（富山県立山町）は、日本酒ブランド「IWA」の第5弾となる「IWA 5 アッサンブラージュ5」を、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
世界中に名を轟かせるシャンパン「ドン ペリニヨン」を率いた醸造最高責任者のリシャール・ジョフロワ氏は、引退後にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
