{"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","url":"https:\/\/www.stranger.wine\/en-eu\/products\/safranfou-laska-nv","provider":"360 Stranger Wine","version":"1.0","type":"link"}