The Living Gut
In an era where gut health becomes the centre of both physical and mental vitality, kefir is no ordinary fermented drink—it is a ritual, a quiet conversation with the body. Our kefir begins with heritage tibicos grains, passed down over centuries, and undergoes a 24-hour double fermentation. This slow, deliberate process yields a diverse ecosystem of microorganisms: Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens—36 strains in total, working in mutual accord to create an environment where beneficial microbes thrive.
The pH settles at 4.32—a level that supports microbial stability while discouraging unwanted growth, and aids digestion and nutrient absorption. Each 280 ml bottle contains ~12 billion CFU/ml. That figure is precise: no multiplication, no conversion—just the measured concentration of living cultures in every drop.
Regular consumption may help support the balance of the gut microbiome, which plays a key role in immune function, metabolic health, and even mood regulation. With 36 strains, this is not merely a probiotic source but a miniature ecosystem—cultivated and transferred through continuous fermentation.
Nature Guided by Science
Every bottle of Rokabo is produced in a controlled environment under the Neo-Wabi Bio-Lab philosophy—a synthesis of Japanese restrained simplicity and Thai warmth. The double-fermentation method not only increases microbial diversity but also reduces residual sugar to just 2.1 g per bottle—significantly lower than average fermented drinks.
We use no artificial ingredients, no preservatives, and no pasteurisation that would harm living organisms. Every step—from the careful selection of tibicos grains to the bottle design that preserves freshness—is intended to maintain purity and integrity.
The CFU value is stated as ~12 billion CFU/ml only. It is not multiplied by volume, not converted, not approximated elsewhere. This transparency reflects the balance between nature and precision.
Flavours That Speak of Culture
Kefir is not a single flavour but a reflection of place and season. Original offers the purity of the natural taste. Sakura brings the ephemeral scent of cherry blossoms; Yuzu adds a bright, citrus lift. Matcha and Thai Herb root the experience in Thai tradition—each flavour delivering the same full spectrum of probiotics.
Whatever the choice, every bottle contains ~12 billion CFU/ml and 36 strains. Priced at ฿320–฿380 per bottle, with a 15% discount for subscription and weekly delivery, drinking kefir becomes more than consumption—it is a beginning of a living culture that respects nature, cares for the body, and connects to the ancient roots of fermented food.
Beyond a Drink
Kefir is not a cure. It is a tool for deepening the relationship with your body. Regular intake may support smoother digestion, reduce bloating, and improve nutrient absorption. Results vary, but the principle remains: nurturing the gut with a diverse, high-quality microbial community is a meaningful first step toward internal balance.
Drinking kefir is a daily practice—a deliberate act that begins with choosing what is good for the body and extends to valuing sustainable agriculture and living food cultures.
Begin the ritual
