IWA 5 & Tsukiji Jisaku Collaboration Dinner

What is IWA 5?

Dom Pérignon's world-renowned5Toyama Prefecture's sake, created by Richard Jofrowa, who led the Maison for 28 years as its first generation Chief Brewer, is a new innovation in the industry. The number 5 stands for balance, harmony, fusion, and essence, and symbolizes assemblage for IWA. It is a sake that resonates with the senses and is uniquely Japanese, exploring new harmonies and pursuing a sake that deserves to be called prestige.
A sake from Toyama Prefecture crafted by Richard Geoffroy, former Chief Winemaker of Dom Pérignon. assemblage techniques —blending several sakes to achieve a new dimension and drinking experience—into sake brewing, bringing a new wave of innovation. The number “5” symbolizes balance, harmony, and fusion, embodying IWA’s pursuit of new dimensions in Japanese sake.

Encounter with Tsukiji Jisaku

Tsukiji Jisaku is a long-established ryotei restaurant established in 1931. The restaurant is located in Tsukiji, on a site of 800 tsubos (1,860 m2), with a central garden surrounded by a number of rooms where celebrities of the past have enjoyed their banquets. In the garden, trees change with the seasons, waterfalls create soothing sounds, and 150 vivid Nishikigoi carp swim in a pond, adding to the splendor of the garden. This event will be held at a traditional Japanese ryotei restaurant, where Japanese culture and traditions are alive and well, and where Richard's heart will be filled with excitement.
Established in 1931, Tsukiji Jisaku is a long-standing, prestigious ryotei. The venue features numerous rooms arranged around a central garden, where generations of distinguished guests have gathered to enjoy lavish banquets. The garden showcases seasonal beauty with its lush trees, a soothing waterfall, and a pond adorned with 150 vibrant koi, enhancing the grandeur of the setting. It is in this historic and tradition-rich location-one that even captivates Richard Geoffroy-that the upcoming event will take place.

Collaboration Dinner Thursday, March 27, 2025

Sake created using a new technique called IWA 5 assemblage. To accompany this sake, Jisaku's artisans, led by Executive Chef Tetsuya Sasaki, will prepare a special kaiseki meal for this dinner. The hard-to-find IWA 5 Assemblage 2(in Japanese history)2020(Year),3(in Japanese history)2021(Year),4(in Japanese history)2022(Year),5(in Japanese history)2023(2005) will be paired with the food for a one-night-only collaborative makers' dinner.
Experience different facets of IWA's various Assemblages in a special one-night-only collaboration. Executive Chef Tetsuya Sasaki and his team at Tsukiji Jisaku have curated an exclusive kaiseki menu to complement IWA 5, along with the rare Assemblages 2(2020), 3(2021), 4(2022),and 5(2023), expertly paired with the evening's cuisine.

Richard's own thoughts on the IWA

Richard himself will be in the store on the day of the event and will be available to talk with you.
There will also be time set aside on the day of the event for me to speak and engage with all attendees.

---

JISAKU

This ryotei restaurant is a historic building in Tsukiji and its cultural legacy. As you pass through the gate and walk along the stone pavement, you will notice a pottery earthenware pot over 2 meters in height, which is said to be impossible to reproduce today. The founder of the restaurant, Jisaku Honda, had a Shigaraki master craftsman bake the earthenware, and its transportation was so noisy that it was reported in newspapers. It is said that this building was the villa of the founding family of the Mitsubishi Zaibatsu conglomerate, and the lavishness of the building and its furnishings is enough to make you feel the value of this place. The style of entertaining guests as a ryotei restaurant has remained unchanged since the olden days, and the style, attention to detail, and hospitality that only a ryotei restaurant can provide can be appreciated. The specialty dish "mizutaki", which has been prepared by a professional chef (mizutaki keeper) since the establishment of the restaurant, is unique in taste.