A Microbiome in a Bottle
Rokabo kefir is a naturally fermented drink designed to support gut health in an accessible form. Each 280 ml bottle contains 36 diverse probiotic strains, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens — all studied for their potential to support immunity and digestive function.
The CFU count reaches ~12 billion CFU/ml, consistently achieved through a 24-hour double fermentation process using traditional tibicos grains. This method ensures maximum viability of the live cultures at the time of packaging.
With a pH of 4.32, the acidity is optimal for probiotic survival in the gut while maintaining a mildly tangy, balanced flavor — never harsh or overpowering.
Flavours That Bridge Two Cultures
Rokabo offers kefir in a range of flavours: Original, Sakura, Yuzu, Matcha, and Thai herbs. Each is developed with harmony in mind — a gentle interplay of tart, lightly sweet, and effervescent notes from natural fermentation. No artificial additives or added sugars.
The sugar content is 2.1 g per bottle, derived from the natural sugars used in the fermentation feed. The microbes metabolise most of it, leaving only a residual amount that is safe even for those monitoring blood sugar.
The packaging and flavour design reflect the Neo-Wabi Bio-Lab concept, blending Japanese minimalist aesthetics with the warmth of Thai culture through natural tones and soft, modern patterns.
How to Drink for Best Results
We recommend one 280 ml bottle daily with or after a meal. This timing allows the probiotics to travel through the digestive system when stomach acidity is lower, increasing their chance of reaching the gut intact.
Consistent daily consumption helps the beneficial microbes establish and colonise the gut, potentially easing bloating, constipation, or irregular bowel movements over time. Results vary with individual physiology and diet.
Store Rokabo kefir in the refrigerator at 4°C to preserve culture vitality and flavour. Do not freeze, as sub-zero temperatures can rupture the live microbial structures.
Why Kefir Is Different from Yogurt
Kefir differs from yogurt in that it uses both bacteria and yeasts during fermentation, resulting in a far greater diversity of microbes. Notably, it contains strains rarely found in yogurt, such as Saccharomyces boulardii and Kefiranofaciens, which help produce antimicrobial compounds and reinforce the gut barrier.
Moreover, kefir’s probiotic concentration is significantly higher. With ~12 billion CFU/ml, it surpasses typical yogurt levels of 1–10 billion CFU/ml.
The double-fermentation process also reduces sugar and increases lactic acid, yielding a mild tang that is gentle on sensitive digestive systems.