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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.

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.

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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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.

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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Fabrique Artisanale Kura de Bourgogne