“Les Larmes du levant”
A major heterodoxy in the kingdom of wine
Raised among the beautiful wineyards of Côtes du Rhones, it was certainly not meant for me to become a Japanese Sake producer.
Yet the high purity of the waters of Mont Pilat along with the high benevolence of Umetsu Masasuke who carefuly and patiently teached me the arcanes of it secular art flowing from 5 generations of Kuramoto allowed me to accomplish this major heterodoxy : brewing sake, totemic beverage of Japan in the heart of a land famous for its wine, Because its waters are prodigious.
Quintessence of Sake
技 水 米
Grading usually around 15°, sake is neither a grapeless wine nor an undistilled liquor.
It is a precious beverage, made by the double simultaneaous fermentation of specific steamed rices brewed
in waters with high specificities.
技 Waza : the expert craftsmanship of the master brewer
水 Mizu : The water’s qualities
米 Kome: THe rice quality and it milling process.
These three principles define the quality of sake.
How to drink sake
From Yuki hie to Tobikiri kan
Chilled, Chambered, Warmed, Sake allows for a wide array of tasting temperatures.
Each of the japanese 8 temperatures unveils a refined palet of aromas and complex balance for uniques experiences:
Yukie Hie : 5° Snow’s immaculate purity
Hana Hie : 10° Brightness of the flower waving at dawn
Suzu Hie : 15° Refreshening vivacity
Jo On : 20° Spring’s sweetness
Hitohada kan : 35°: Sensual warmth of a silky skin
Nuru kan :40° Warmth of the Summer’s sun
Atsu KAn :50° the Fiery Might
Tobikiri kan : 60°+ To Let loose