Fabrique Artisanale Kura de Bourgogne

The first craft factory of Japanese sake and raw condiments in France. Japanese tradition and authenticity, Burgundy know-how and modernity.

Project visual Fabrique Artisanale Kura de Bourgogne
Successful
43
Backers
12/21/2016
End date
€3,358
Out of €3,000
111 %

Fabrique Artisanale Kura de Bourgogne

                                                     Sticker-01-1479755710

Titre-anglais-1-1479732606

Kura de Bourgogne is the first craft factory for traditional Japanese condiments and sakes. For the first time, I, a French guy, lover of Japan and gastronomy, chose to produce the basics of Japanese traditional cuisine, located in the heart of Burgundy and using exclusively local equipment, know-how and european ingredients.

 

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Having lived for several years in Japan, I could learn about the local cuisine and deepen my knowledge of its basic ingredients. Back in Europe I started as a beer homebrewer in 2012, and then started to brew sake and produce Japanese condiments in 2015. Why not just a sake brewery? Because everything goes together, all these condiments and sake are based a similar process and one  fundamental ingredient: rice.

 

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Kôji is a foundation of ancestral Japanese cooking tradition. My kôji is made from a specific selected variety of rice, organically produced in Italy, that is fermented with a gentle fungus, aspergillus orizae, for 2 days. At Kura de Bourgogne, I use kôji to prepare miso paste and sake. Kôji is rich in vitamins, natural starch, enzymes and sugar. Kôji used to be the main source of sugar in Japan and is used for teriyaki, yakitori and in many ways to accommodate chicken and other meats. Enzymes are famous to help conservation and making the fiber more tender.

 

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Miso paste is obtained through the long fermentation and maturation, up to 5 years, of a basic mix of kôji, soja and salt, with some variations using whole rice or barley. I use only organic rice (Italy) and organic soja (France South-East) and Guérande Salt (Brittany). Miso is of great importance in Japanese culinary culture. Miso has long been recognized for its nutritional value and as a probiotic. Its maturation depends on environmental and weather conditions, with a different taste every year. Miso is an ideal condiment for soups, vegetables and salad dressings.

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                                                                                      Sakebottles-1479755922

High-quality rice and water are essential to the production of a good sake, the ancestral Japanese rice wine. The production of sake includes four major steps: preparation of rice (polishing, washing and cooking), production of kôji, fermentation and conditioning (pressing, maturing & bottling). Kura de Bourgogne applies these steps, all done in Burgundy.

 

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Sake kasu are the lees collected at the end of the fermentation of sake. Kasu are the solids resulting from the final pressing of sake. Sake kasu is used to marinate vegetables and meats. In Japan, Sake kasu is used to bring a special taste to numerous dishes, and in particular grilled fish. Sake kasu is a very rich and precious food: it contains the fiber, proteins, vitamins and minerals of rice but also the ferments and enzyles resulting from the natural fermentation during the production of sake.

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Kura means “workshop” or “craft workshop” in Japanese. I wanted to keep the authenticity and “craft” values attached to the traditional Japanese gastronomy, although adding a pinch of French know-how.

 

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In the middle of the Charolais country, in the village of Poisson, the natural and green environment is unique and ideal to produce natural Japanese cooking products/ clear air, high-quality water, silence and quiet will make the Kura De Bourgogne a really unique and extraordinary place.

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Allocation of funds

The samples I presented thanks to my first test have been adopted by the Japanese community in France. I now hope to reach the wider community of Japan lovers et chefs. I will have a booth at the Japan Touch show in Lyon on december 11&12th, come and see us! But nothing is better than crowdfunding to reach you and launch the craft production.

 

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For production I need to buy a larger kôji incubator and two stainless steel tanks for fermentation and maturation of sake.

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I also need to purchase an initial stock of rice, soja and salt and wait for the maturation of miso for the next 6 months.

 

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Those represent my first objective of 3000€  to start production. Hopefully thanks to you we can certainly do better, and thansk to your support and purchase of rewards, we can reach the goal of 5000€ to enable the purchase of hydraulic press, and even better to get a larger rice vapor cooker with 7000€.Paliers-1479734284

 

Thanks for your support!

 

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Choose your reward

For €5

My sincere thanks and your name on the Kura’s website + recipes in a pdf by email.
  • Delivery December 2016

For €8

Pack Miso: 50g of Young Miso (6 months) + My sincere thanks and your name on the Kura’s website + recipes in a pdf by email and in hard copy with your parcel. All products are to be sent by postal servies in EU & Swiss.
  • Availability: 30/30
  • Delivery June 2017

For €12

Pack ¨Mini": 50g of Kôji (malted rice)+ 50g of Kasu (Sake lees) +50g of Young Miso (6 months) + My sincere thanks and your name on the Kura’s website + recipes in a pdf by email and in hard copy with your parcel.
  • Backer: 1
  • Availability: 79/80
  • Delivery June 2017

For €16

Pack ¨Saké¨: Gourmet cooking ricewine (cooking sake) 375ml + Pack Mini
  • Backers: 4
  • Availability: 76/80
  • Delivery June 2017

For €22

Pack ¨Maxi¨ condiments:100g de Kôji +100g de Kasu + 100g of Young Miso (6 months) + My sincere thanks and your name on the Kura’s website + recipes in a pdf by email and in hard copy with your parcel.
  • Backers: 6
  • Availability: 74/80
  • Delivery June 2017

For €28

Pack "Grand Saké": Gourmet cooking ricewine (cooking sake) 750ml + Pack Mini
  • Backer: 1
  • Availability: 19/20
  • Delivery June 2017

For €32

Pack "Triple saké": Gourmet cooking ricewine (cooking sake) 3 x 375ml + Pack Mini
  • Backer: 1
  • Availability: 19/20
  • Delivery June 2017

For €36

Pack "Découverte": Gourmet cooking ricewine (cooking sake) 750ml + Pack Maxi
  • Backers: 8
  • Availability: 42/50
  • Delivery June 2017

For €50

Miso workshop ALSACE: one person taking part in a miso preparation workshop in STRASBOURG or COLMAR or MULHOUSE. Date to be determined before June 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Availability: 18/18
  • Delivery June 2017

For €50

Miso workshop DIJON: one person taking part in a miso preparation workshop in DIJON. Date to be determined before April 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Backers: 2
  • Availability: 16/18
  • Delivery April 2017

For €50

Miso workshop PARIS: one person taking part in a miso preparation workshop in PARIS. Date to be determined before April 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Availability: 18/18
  • Delivery April 2017

For €50

Miso workshop OUEST: one person taking part in a miso preparation workshop in NANTES, RENNES or PONTIVY. Date to be determined before April 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Backer: 1
  • Availability: 17/18
  • Delivery June 2017

For €50

Miso workshop LYON: one person taking part in a miso preparation workshop in LYON. Date to be determined before April 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Backers: 3
  • Availability: 15/18
  • Delivery April 2017

For €50

Miso workshop SUD: one person taking part in a miso preparation workshop in MANOSQUE, AIX-EN-PROVENCE or MARSEILLE. Date to be determined before April 2017. You make miso with me and take at least 1kg of miso to mature at home + Pack Mini
  • Availability: 18/18
  • Delivery April 2017

For €65

Pack "Grande Cuisine": Gourmet cooking ricewine (cooking sake) 750ml + your choice of 500g Kasu or 500g Kôji or 500g young miso (6 months) + Pack Mini
  • Backers: 5
  • Availability: 15/20
  • Delivery June 2017

For €70

Kit Miso: all the necessary ingredients and recipe to prepare 6kg of miso at your home + Pack Mini
  • Availability: 30/30
  • Delivery February 2017

For €85

Découverte à la Kura: Introduction, discovery and tasting visit at the Kura for two persons before the end of the production season (before end of May 2017)
  • Backer: 1
  • Availability: 1/2
  • Delivery May 2017

For €95

"Pack des Chefs": cooking lesson in Lyon (3hours, before end of June 2017) + tasting menu 3 dishes + Pack Découverte
  • Backer: 1
  • Availability: 11/12
  • Delivery June 2017

For €120

One year of miso: In Japan it is said that one person will eat 6 kg of miso in one year. This reward is ideal to cover your need for next winter! 6kg of young miso + Pack Mini.
  • Availability: 12/12
  • Delivery September 2017

For €140

Miso à la Kura: Come with your friend or partner to prepare 6kg of miso at the Kura (before end of season, i.e. en fo May 2017), Japanese lunch included and bring back your miso to mature at home + Pack Découverte
  • Backers: 2
  • Availability: 4/6
  • Delivery May 2017

For €280

Invitation to the Japan Touch 2016 or 2017 show in Lyon: Access pass for two + one night in Lyon (2 star min) + Japanese dinner in Lyon + Pack Découverte Provided the financing threshold is reached before Dec 5th to be able to organize this in 2016.
  • Availability: 1/1
  • Delivery December 2016

For €300

Kôji pack: stay 2 days at the Kura (one night in a nearby Chambres d’Hôtes) to discover the process of making Kôji (before the end of the season, i.e. end of May 2017) + Pack Découverte
  • Backer: 1
  • Availability: 3/4
  • Delivery May 2017

For €500

One subscription to the Sake Sommelier Association certification course in France before end 2017 + Pack Découverte
  • Availability: 4/4
  • Delivery December 2017

For €600

“Miso at the Kura”: stay 3 days (2 nights in a nearby Chambres d’Hôtes) to discover the process of Kôji and miso making (includes 2 nights + lunch + one Japanese dinner + one Burgundy dinner), before the end of the season, i.e. end of May 2017 + Take 6kg of miso to mature at home + Pack Découverte
  • Availability: 2/2
  • Delivery June 2017

For €1,000

“Kura for 10 years” : one discovery pack every year for 10 years, including the first Pack Découverte of course.
  • Backer: 1
  • Availability: 4/5
  • Delivery June 2017

For €5,000

Japon avec modération A fantastic trip to visit 6 Japanese breweries for two people and finely tuned with you, including introductions and recommendations and by me, organized by our partner . This includes visits, hosting costs (nights, lunchs and dinners, 12 days 10 nights) but not the return flight. + Pack Découverte.
  • Availability: 1/1
  • Delivery November 2017

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