Kefir: Living Microorganisms in a Bottle
Kefir is not merely a fermented drink; it is a microbial ecosystem residing in heritage tibicos grains—a natural structure formed by a balanced consortium of bacteria and yeast. The 24-hour double fermentation process allows each microorganism to multiply and express its specific role fully. The result is a truly living beverage that delivers a high concentration of probiotics per unit volume.
Each bottle contains 280 ml, a size designed for convenient daily consumption without overwhelming the gut. The pH is 4.32, an environment that favours the survival of beneficial microbes while inhibiting unwanted ones.
Microbial Diversity: 36 Strains Working in Harmony
Our kefir contains a total of 36 microbial strains, covering major groups including Lactobacillus, Bifidobacterium, Streptococcus, and Saccharomyces. Each strain has a specific function. For example, Lactobacillus acidophilus helps digest lactose and produces lactic acid; Bifidobacterium longum may support immune function and reduce intestinal inflammation; Saccharomyces cerevisiae aids carbohydrate digestion and produces B vitamins.
A notable strain is Kefiranofaciens, unique to kefir, which has the potential to produce anti-inflammatory compounds and reinforce the gut barrier. This diversity is not just a number—it is a biological mechanism that helps the body's microbiome adapt and recover more effectively when receiving external microbes regularly.
Accurate CFU: ~12 Billion CFU/ml
The true probiotic concentration is ~12 billion CFU/ml, measured by laboratory testing under strict conditions. This CFU value is not calculated per bottle but represents the density of viable microbes per millilitre. Every millilitre of our kefir contains a high level of living microbes ready to act once they enter the digestive tract.
We strictly adhere to the standard: “~12 billion CFU/ml.” It must never be converted to a per-bottle figure or approximated with any other number, as that could mislead about the actual microbial content. Maintaining this definition is the foundation of transparency and trust in our product.
Low Sugar, Deep Flavour, Daily Drink
Each bottle contains only 2.1 g of sugar, which comes from the natural sugars remaining after the 24-hour double fermentation. The microbes in the tibicos grains consume the sugar for growth and acid production, significantly reducing the sugar level. This makes kefir suitable for those seeking a healthy drink without concerns about sugar accumulation.
Our kefir comes in several varieties: Original, Sakura, Yuzu, Matcha, and Thai Herb. Each version is developed without compromising microbial quality. The deep, mildly sour taste reflects the unadulterated nature of fermentation, making it enjoyable every day without boredom.
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