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 with 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.
One of the hexagonal Kura is called Les larmes du levant. It was created by Grégoire Bœuf in Pélissin, in the Rhône valley in 2017. Having fallen madly in love with Japan and its sake, the kuramoto (kura owner), who also plays the role of toji (master sake-maker), spent a year in Japan at his friend Shishô Umetsu’s izakaya to learn first-hand how sake was produced. He currently imports his rice, koji and yeast from Japan, but is working with rice producers in the Camargue to develop a 100% French sake rice. Grégoire Bœuf and his teams are also working to develop indigenous yeasts (the cuvée le vent 2021 was 90% made with in-house yeasts) and, of course, source their water locally (from Mont Pilat, which is low in iron and manganese). Les larmes du levant sakakura produces traditional junmai sakés with no additives.
A major Heterodoxy in the Kingdom of Wine
Raised among the beautiful wine yards of Côtes du Rhônes, 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 carefully and patiently taught 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
