LASKÀ

Laskà 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, a village in the Hautes-Corbières, 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. Koji is what separates SafranFou from most kefir. It adds texture, umami depth, and a finish that changes from the first sip to the last. Fermentation runs until there is no sugar left. What remains is completely dry, sparkling, and alive — closer in structure and intention to a natural wine than to anything soft.