The Art of Assemblage

When Richard Geoffroy retired as the legendary Chef de Cave of Dom Pérignon, he didn't step away from the cellar; he turned his gaze toward Japan. With IWA 5, Geoffroy applies the art of assemblage—the master blending technique of Champagne—to the world of sake. By orchestrating three rice varieties, five yeast strains, and aged reserve stocks, he creates spirits with the structure, weight, and aging potential usually reserved for the world’s finest wines. This project is not just a new brand; it is a bridge between two distinct cultures of craftsmanship.

This exclusive tasting offers a rare opportunity to explore the evolution of this vision through three distinct releases. We will pour the Assemblage 5, a study in duality where notes of pear and raspberry float over a dry, mineral backbone. You will compare this against the dynamic Assemblage 4, a sake that redefines "weightless elegance" with savory layers of marzipan, shiitake, and zesty citrus. Finally, we revisit Assemblage 3, a spirit celebrated for its racy energy and cool, botanical notes of cucumber and violet.

Join us at Union Square Wines to discover how blending creates harmony. These are not just sakes to be drunk young; they are complex compositions built for the global table and the serious cellar. Come taste the revolution in Junmai Daiginjo.

You're cordially invited to our event, and while reservations aren't necessary, feel free to register if you'd like!
** You must be of legal drinking age to participate. Please sip responsibly. **