“A new craft in the world of Sake.” 

At IWA, Richard Geoffroy pursues the dream of a grand Japanese sake: absolutely true to sake, with its salient flow of sensations, yet embracing and expanded in character. IWA transcends tradition by adding a new paradigm to the classic focus on rice polishing: the combined art of Assemblage and bottle maturation. 

Founder & Vision 

Born in the heart of the Champagne region, Richard Geoffroy became the fifth Chef de Cave of Dom Pérignon, guiding this iconic wine for 28 years. In 2019, following a lifelong affinity for Japan and its culture, he embarked on a new journey to contribute to the revered artform of sake in an exciting, revolutionary way. 

The Shiraiwa Brewery 

 • Location: Shiraiwa, in Tateyama, Toyama Prefecture, offers breathtaking natural beauty, pristine soft snow-melt water and deep roots in sake-making. 

 • Name: “Iwa” means rock, taken from the brewery’s actual location, Shiraiwa – “white rock” – a symbol of strength and permanence. 

 • Architecture: Globally renowned architect Kengo Kuma designed the contemporary kura, inspired by the long houses of traditional Japanese villages and the concepts of inclusivity and community, bringing everything under one roof. 

Brewing & Distinctiveness 

Assemblage & Blending Philosophy 

Each year IWA 5 crafts minimum 15 base sakes from multiple rice varieties and yeast strains. These are meticulously blended to achieve complexity, balance and a refined elegance. The number 5, a universal number of harmony, represents this art of blending and serves as IWA’s signature.  

Traditional Methods like Kimoto 

This labor-intensive method infuses the sake with depth, umami texture and character. Very few breweries in Toyama still use Kimoto regularly. 

Japan Experience Design & Aesthetic Excellence 

The Shiraiwa kura is architecturally designed by Kengo Kuma. Bottle shape, glasswork and visual identity by Marc Newson. Every detail impresses. 

 Maturation & Aging 

Unlike many sakes consumed fresh, IWA 5 is also aged — bottle maturation is part of the craft. It evolves with time.

Tasting & Pairing 

Elegant aromas of white flowers, pear and subtle spice meet a dry, clean palate with long finish. 

 • Serving temperature: chilled (8–12 °C) for freshness or gently warmed (around 40 °C) for extra umami. 

 • Food pairing: excellent with sushi, refined seafood, poultry, mushrooms and mild cheeses. 

Premium Sake for Connoisseurs 

IWA 5 embodies Japanese craftsmanship at the highest level. Each annual Assemblage reveals new facets while remaining faithful to the core idea: a sake rooted in tradition, elevated by blending and maturation. 

Available now in our online shop – secure your bottle while stocks last.