Product Details
Product Details
The world's first sake brewed with buckwheat koji. Polished to 60%, the rice lends a translucent sweetness while the buckwheat brings depth and a savoury edge - elegant and composed at room temperature, and reminiscent of soba-yu when gently warmed.
| Basic Information | |
| Alcohol % | 14 |
|---|---|
| Rice | Omachi |
| Ingredients | Rice, buckwheat koji (Niigata), kasutori shochu |
| Water | Groundwater of Yao City |
Tasting Notes
Tasting Notes
A clear, gentle sweetness leads, layered with the depth and savoury character of buckwheat, before a clean, crisp finish. Refined and elegant at room temperature; gently warmed, it takes on the soft richness of soba-yu - the aroma of buckwheat with a mellow, silky body - making it a bottle to bring to the table with food.
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Brewery Story
Liberating the Potential of Koji
LINNE was founded in 2024 by Shoya Imai, born the third son of Hijiri Shuzo in Shibukawa, Gunma, a brewery that has been making sake since 1841. Imai trained at four breweries - Aramasa, Masuda Shuzoten, Abe Shuzo and his family's Hijiri Shuzo - before co-founding the sake startup WAKAZE, where he served as its first master brewer. He established the Sangenjaya brewery in Tokyo in 2018 and KURA GRAND PARIS in 2019, and began brewing in California in 2023, drawing attention as the first to brew sake with secondary ingredients such as hops, herbs, fruits and spices. Now independent, he turns to sake made with koji grown on grains other than rice, under the banner of liberating the potential of koji. Backed by over 10 million yen raised through crowdfunding at the end of 2024, LINNE works as a phantom brewery - one without a facility of its own. It brews its first release, 800 (YAO), at Choryu Brewery in Yao, Osaka, a house with over a century of ginjo expertise - using buckwheat koji made from organically grown buckwheat from Ojiya in Niigata.



