What Is Kefir? A Natural Probiotic Powerhouse
Kefir is a fermented drink created by culturing sugar water with tibicos grains—a symbiotic colony of bacteria and yeasts. Our kefir, crafted in Nonthaburi, uses ancient tibicos grains and a double-fermentation process (24 hours per cycle) to achieve a stable, high-viability microbial ecosystem. The grains house specific strains including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens—all studied for their potential to support gut-microbiome balance.
The double fermentation does more than boost microbial count: it allows the cultures to fully metabolise sugars, leaving just 2.1 g of sugar per 280 ml bottle. The final pH of 4.32 creates an environment that favours the survival of beneficial microbes in the digestive tract. Each batch is bottled in a 280 ml vessel designed with a Neo-Wabi Bio-Lab aesthetic—a quiet blend of Japanese simplicity and Thai warmth.
Why 36 Strains Matter
Our kefir contains 36 distinct microbial strains, including live bacteria such as Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus, which aid in breaking down sugars and fats, and the yeast Saccharomyces cerevisiae, which supports enzyme activity in the gut. This diversity offers broader microbiome support than products with only a few strains.
The viable cell count is approximately 12 billion CFU per millilitre—a concentration backed by real-world science. This value is a per-millilitre measurement and must not be multiplied across the total volume. At this level, it may help increase the population of beneficial gut bacteria in the short term, although it is not a treatment for any disease.
Flavours for Daily Rituals
To make daily consumption effortless, we offer five flavours: Original, Sakura, Yuzu, Matcha, and Thai Herb. Each bottle contains only 2.1 g of sugar—lower than typical fermented drinks—and no artificial additives, extra sugar, or synthetic colours. The packaging displays key data clearly: 280 ml, pH 4.32, ~12 billion CFU/ml, and 36 strains. Every bottle is rigorously tested before delivery.
Beginning the Daily Culture
Drinking kefir need not be complicated. Open the cap and drink straight, or chill it for extra refreshment. Start with one bottle per day, or adjust according to your body’s response. For those new to probiotics, a gradual introduction (e.g., 100 ml per day) is recommended.
Subscribers receive a 15% discount and weekly delivery, making kefir a seamless part of your routine. No more stock worries or forgotten purchases. Our kefir is not merely a drink—it is a living culture, a small act of care for your gut and the planet.
Begin the ritual
