Our vision
Sake Made in France
Les larmes du levant is the first french established Sakagura which is entirely dedicated to brewing Sake.
All of our raw materials , rice, kôji, yeasts are coming from Japan, from producers whith whom we’ve bonded and built trust. We only produce Junmai Sakes : pure sakes containing exclusively rice,water, yeasts and nothing else.
Our philosophy and vision is always to work while respecting the japanese crafting ways, always keeping in mind the “Spirit” and ways of thinking attached to this millenary craftsmanship while paying close attention not to fall in sheer duplication.
We are also firmly attached to French culture, its excellency regarding gastronomy and oenology and we remain highly aware of the considerable differencies between our two countries regarding taste, landmarks and references.
Therefore, we will always struggle to keep this precious balance between the best of both worlds.
“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.
“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.
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
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