What Is Kefir? Live Microorganisms in a Single Bottle
Kefir is a fermented drink born from the fermentation of milk or sugar water with kefir grains—a community of microorganisms living together in a polysaccharide matrix. Its origins trace back to the Caucasus region, where it has long been used as a beverage linked to health and a balanced way of life. At Rokabo, we use heritage tibicos grains, an ancestral strain, to ferment kefir in a controlled environment, ensuring a safe, clean, and high-quality result.
The fermentation process, a 24-hour double fermentation, allows each strain to grow and function at full potential—especially Lactobacillus, Bifidobacterium, Streptococcus, and Saccharomyces, all of which play key roles in gut microbiota balance. The product’s pH is 4.32, an ideal acidity for preserving live microorganisms in the bottle.
Each bottle contains 280 ml with ~12 billion CFU/ml of probiotics—a figure that must not be recalculated or converted. This CFU value represents the concentration of viable microorganisms with the potential to reach the gut and support microbial balance. It is not just a number but a guarantee of quality from our tightly controlled production process.
The Diversity of Microorganisms in Kefir
Rokabo’s kefir contains up to 36 strains, including lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium longum, as well as yeasts like Saccharomyces cerevisiae and Streptococcus thermophilus. All work together in a complex microbial ecosystem, aiding digestion, producing organic acids, and potentially supporting reduced intestinal inflammation.
This diversity not only enhances the ability to balance the microbiome but also allows kefir to adapt to the different gut environments of each individual. Each strain has a specific role—Kefiranofaciens may help strengthen the intestinal barrier, while Lactobacillus kefiranofaciens can inhibit the growth of undesirable microorganisms.
With a high concentration of multiple strains (~12 billion CFU/ml), kefir offers greater potential for gut health than products with only a few strains, such as common yogurts, which typically contain 2–5 strains. Kefir stands as one of the most diverse and potent probiotic sources among fermented products.
Taste and the Ritual of Drinking Kefir
Rokabo offers kefir in a variety of flavors: Original, Sakura, Yuzu, Matcha, and Thai Herb. Each bottle contains only 2.1 g of sugar, far lower than typical beverages, making it suitable for health-conscious individuals and those managing sugar intake. Each flavor is designed to harmonize with Asian drinking culture, with Yuzu and Thai Herb subtly reflecting Thai identity.
Drinking kefir need not be complicated. Simply open the bottle and drink immediately, or chill it for extra refreshment. The 280 ml bottle is easy to carry, fitting into daily life or becoming part of a small ritual that brings a sense of well-being—whether in the morning, after a meal, or before sleep.
Rokabo’s kefir is not only good for health but also part of a living drinking culture we call “Neo-Wabi Bio-Lab”—Japanese simplicity infused with Thai warmth and the touch of a modern biolab. Every bottle is the result of a fermentation process aimed at sustainable health.
Why Choose Rokabo?
Rokabo has been producing kefir in Nonthaburi since 2019, using a double-fermentation process that maintains high levels of live microorganisms and maximum diversity. Every bottle undergoes rigorous quality checks for pH, sugar content, and microorganism count (~12 billion CFU/ml), ensuring consumers receive the highest value.
Additionally, our membership program offers savings of up to 15% and delivers kefir weekly, making gut care a simple and consistent habit. No need to worry about running out or forgetting to drink.
If you are seeking a fermented drink that is not only good for your health but also carries meaning in every bottle, Rokabo’s kefir may be the answer you have been waiting for.
Begin the ritual
