What Is Kefir?
Kefir is a fermented drink born from the symbiotic culture of bacteria and yeasts known as tibicos grains. The process is a double fermentation that spans 24 hours twice, allowing the microorganisms to reach their full vitality. Rokabo’s kefir is not merely a drink; it is a living consortium of diverse microbes that enter your gut and may help support the balance of your microbiome.
The tibicos grains used by Rokabo have been continuously cultivated since 2019 in Nonthaburi, without preservatives or artificial colours. Each 280 ml bottle carries a pH of 4.32—a level that favours beneficial bacteria while discouraging pathogens. The result is a pure, stable ecosystem in every sip.
The Probiotic Diversity: An Unmatched Variety
Rokabo’s kefir contains 36 distinct strains of beneficial microorganisms, including Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum, Streptococcus thermophilus, Saccharomyces boulardii, and Kefiranofaciens. This range covers both bacteria and yeasts, setting it apart from ordinary yoghurt, which typically offers only bacteria.
The concentration reaches ~12 billion CFU/ml, an exceptionally high density that remains viable even after bottling. These microbes produce lactic and acetic acids, creating an environment that further supports the growth of good flora. The yeasts, especially Kefiranofaciens, may help modulate intestinal fungi and reinforce the gut lining.
Real Nutritional Value
Each 280 ml bottle contains only 2.1 g of sugar. During the 24-hour double fermentation, the microbes consume most of the available sugars, leaving negligible amounts. This makes the drink suitable for those managing blood sugar levels or pursuing weight control.
Beyond probiotics, kefir provides bioactive compounds such as partially hydrolysed peptides and B vitamins (B1, B2, B12) plus folate. These support nerve function and metabolism. The extended fermentation also reduces lactose content, making it gentler for those with lactose intolerance—even though it is not a fully plant-based product, it remains an approachable option for gut care.
The Way of Kefir: A Living Culture
Drinking kefir is not a quick fix; it is a daily practice of tending to your inner ecosystem. Rokabo’s kefir is designed to be consumed every day, either in the morning before breakfast or after the evening meal, when digestion is at rest.
The taste is a subtle sourness from lactic acid, with a mild fermented aroma. It is available in Original, Sakura, Yuzu, Matcha, and Thai Herb—flavours that bridge Thai and Japanese sensibilities under the concept of Neo-Wabi Bio-Lab, blending Japanese simplicity with Thai warmth.
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