A Kefir with Greater Microbial Diversity Than Ordinary Drinks
Rokabo kefir is not a simple fermented drink; it is a complex microbial ecosystem born from fermentation with living heritage tibicos grains. The 24-hour double fermentation process allows both bacteria and yeast to reach their full potential, especially strains crucial for gut health such as Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus.
The concentration of living microorganisms is ~12 billion CFU per milliliter — remarkably high compared to typical probiotic drinks. This CFU value is a density measurement per unit volume, not a total per bottle, ensuring that every sip contributes meaningfully to gut microbiome balance.
The pH of the kefir is 4.32, an optimal level for microbial survival in the gut while remaining gentle on the digestive tract.
The Unique Diversity of 36 Microbial Strains
Rokabo kefir contains 36 microbial strains in total, encompassing lactic acid bacteria, other bacteria, and yeasts. This breadth is rare among probiotic products, which often feature just a few strains such as Lactobacillus rhamnosus or Saccharomyces boulardii.
This diversity allows the microbes to work synergistically — breaking down sugars, producing lactic acid, and generating immune-supporting compounds like kefiran, a polysaccharide unique to kefir. Research suggests kefiran may help reduce chronic inflammation.
Notably, the rare strain Kefiranofaciens plays a role in creating a protective coating in the gut, helping prevent pathogens from adhering to the intestinal wall. This supports immune function, especially for those with sensitive digestive systems.
Varied Flavours, Minimal Sugar
Despite a mildly tangy taste, each bottle of Rokabo kefir contains only 2.1 grams of sugar — exceptionally low for a fermented beverage. The residual sugar results from incomplete fermentation, yet the flavour remains well-balanced and not overly sweet.
Available flavours include Original, Sakura, Yuzu, Matcha, and Thai Herb, each developed with natural ingredients and no preservatives or synthetic colours. The double fermentation process efficiently reduces leftover sugar, making the drink suitable for those managing blood sugar levels.
A Living Culture to Begin the Ritual
Drinking kefir is more than consumption — it is participation in a living fermentation culture that reflects respect for nature and deep bodily care. At Rokabo, we produce kefir in Nonthaburi, using the Neo-Wabi Bio-Lab technique that blends Japanese simplicity with the warmth of Thai tradition.
Every bottle is the result of delicate, hand-controlled fermentation with precision tools. There is no pasteurisation or sterilisation — all microbes remain fully alive.