{"title":"Country France","description":"","products":[{"product_id":"safranfou-laska-nv","title":"LASKÀ","description":"\u003cp\u003ePale and veiled, like mist over limestone. Umami, puffed rice, a hint of something milky.\u003cbr\u003eCreamy. Alive. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLaskà is where SafranFou begins — the simplest expression, and the one that makes the logic of the whole project immediately clear. Maël Le Noguillard and Marie-Noëlle Bourgeois make their kefir in Padern, in the old cooperative cellar where winemakers have worked for generations. The ingredients are few: a live culture of bacteria and wild yeasts, raw cane sugar, lemon juice, filtered water, dried figs, and koji — the fermentation culture behind miso and sake. In Laskà, koji replaces cane sugar entirely, driving the development of unusual aromatics: umami depth, a creamy texture, and a long acidulated finish. Fermentation runs until no sugar remains. What's left is completely dry, naturally sparkling, and alive.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594709836,"sku":"SW-SAFRANFOU-LASKA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/safranfou-laska-nv.png?v=1777306266"},{"product_id":"safranfou-dalma-nv","title":"DALMÀ","description":"\u003cp\u003ePale and veiled, with a floral lift. Umami, lavender, a milky softness, long acidulated finish.\u003cbr\u003eTextured. Floral. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDalmà follows the same logic as Laskà — koji-driven, bone-dry, built for the table — but with a different koji strain and the addition of lavender floral water. The lavender doesn't perfume it; it opens the aromatics and then steps back, leaving the umami structure to carry the weight. The result is the most complex drink in the SafranFou range: creamy texture, a long floral finish, and a dry, savoury depth that works best alongside food with some complexity of its own. Fermentation runs to completion. Not pasteurised.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594971980,"sku":"SW-SAFRANFOU-DALMA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/safranfou-dalma-nv.png?v=1777306248"},{"product_id":"safranfou-safran-nv","title":"SAFRAN","description":"\u003cp\u003eLuminous golden yellow, stained by the saffron. Intense florals, lemon freshness, a spiced depth.\u003cbr\u003eDelicate. Persistent. Rare.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSafran is the drink that gives SafranFou its name. Maël Le Noguillard grows the saffron himself on a small plot in Padern — each crocus flower picked by hand, each stigma harvested at dawn when the flowers open. The saffron gives the kefir its luminous golden colour, intense floral aromatics, and a dry finish that is subtly bitter and long. Unlike Laskà and Dalmà, there is no koji here — the saffron works alone, paired only with lemon, dried figs, and the live kefir culture. Fermentation runs to completion. Not pasteurised. Estate-grown saffron from Padern, certified organic.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394595201356,"sku":"SW-SAFRANFOU-SAFRAN-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/safranfou-safran-nv.png?v=1777306217"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/france.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}