At the LINNÉ booth, visitors can taste selections from the 800 (YAO) series and experience a unique brewing approach based on cross-botanical fermentation and non-rice koji. During tastings, the brewer personally explains ingredient choices, technical methods, and flavor design, encouraging direct dialogue with professionals from the restaurant, hospitality, and retail sectors.
The booth also features photographic displays showcasing the development and brewing process, including raw materials, koji making, and fermentation scenes. By sharing both flavor and process, LINNÉ offers a deeper understanding of how each product is created and provides inspiration for future menu ideas and collaborations.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | The concept behind "800" (YAO) is "brewing difference," a "cross-botanical" approach that incorporates a multitude of plant-derived ingredients to establish innovative brewing techniques and expand the definition of traditional Japanese brewing. The name "800" (YAO) is derived from "Yaoyorozu no Kami" (the Eight Million Gods) and the Japanese term "yao" which signifies abundance, symbolizing the infinite possibilities created by fermenting a range of natural materials. |
Exhibit Product
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800 Kome "Shimpaku" (800 Rice "Shimpaku")
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Target Sector
Restaurants / Hotels / Retailers
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Usage Scenes(Usage/Recipies)
Enjoyed for aperitif or with meals
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Specialities,Sales point
A "Terroir-Driven" SAKE: Born from a co-creation with Shinpaku, a partner farm in Miki City, Hyogo—Japan’s premier region for sake rice.
This sake is a challenge to weave a sustainable future for rice, crafted hand-in-hand with farmers starting right from the soil. It features the very first harvest of Yamada Nishiki rice from Shinpaku’s fallow land restoration project. In a bold move, we even incorporated barnyard millet (Hie)—grown in the same field—into the koji. Cultivated without pesticides or chemical fertilizers, this brew harnesses the maximum potential of the earth.
Tasting Notes:
Characterized by herbal aromas and a "Usunigori" (lightly cloudy) texture, it offers the refreshing acidity of white koji and a deep, earthy complexity. When warmed, the fragrance of the millet becomes even more pronounced, offering an experience reminiscent of herbal tea.
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Target Sector
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800 Kuri (800 Chestnut)
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Target Sector
Restaurants / Hotels / Retailers
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Usage Scenes(Usage/Recipies)
Enjoyed for aperitif
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Specialities,Sales point
A prestige spirit born from the fusion of legendary Kyotanba chestnuts, yellow koji, and Kyoto-grown glutinous rice from Kameoka.
To achieve a multidimensional profile of chestnut aroma, color, and lingering finish, we brew this sake using "Kuri-kawa-mizu"—water painstakingly infused with the essence of both the outer and inner chestnut skins at our brewery. This harmonious blend of ancient ingredients balances the five flavors, aiming for the pinnacle of grain-based spirits on the world stage.
The experience begins with an attack reminiscent of ripe apples, followed by a finish where mellow richness meets complex layers, unveiling a landscape of flavors yet to be discovered.
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Target Sector
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800 Soba (YAO Buckweat)
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Target Sector
Restaurants / Hotels / Retailers
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Usage Scenes(Usage/Recipies)
Enjoyed with meals
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Specialities,Sales point
800 Soba is the world’s only brewed alcoholic beverage made with buckwheat koji.
It represents a new generation of SAKE that carries UNESCO-recognized traditional koji-based brewing into the future, offering a new experience at the dining table.
This flagship SAKE from LINNÉ is brewed with rice and buckwheat koji, applying refined Ginjo brewing techniques developed over more than a century. Premium Omachi sake rice from Okayama provides clarity and gentle sweetness, while organically grown buckwheat from Ichikara Farm in Ojiya, Niigata is transformed into koji.
For this release, an indigenous buckwheat variety, Horinouchi Zairai, was selected to highlight buckwheat’s distinctive aroma and flavor. The sake is finished using the traditional Hashira-shochu method with rice shochu distilled from sake lees at Abe Brewery (Niigata), resulting in a clean, dry finish and well-defined aftertaste.
At room temperature, it shows an elegant and dignified profile. When gently warmed, it develops a soft texture and aroma reminiscent of soba-yu (buckwheat broth).
Recommended pairings include Chikuzen-ni, Oden, grilled eel (Kabayaki), teriyaki chicken, warabi mochi, and dashi-wari.
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Target Sector