Kefir and the Modern Health Lifestyle
In an era where consumers look beyond mere fullness to food that deeply benefits the body, kefir has emerged as a fermented drink of sustained interest—especially among those who take health seriously. It is not just about weight management but continuous internal care. The kefir produced in Nonthaburi since 2019, through a double fermentation process using heritage tibicos grains, is not a common beverage but part of a living culture of body care.
The 24-hour double fermentation allows the microorganisms in the tibicos grains to work fully, reducing sugar to only 2.1 g per bottle while achieving a pH of 4.32—an ideal environment for beneficial gut microbes. The light sour taste is not just a flavor nuance but a sign that fermentation has completed thoroughly.
Unmatched Microbial Diversity
This Thai-made kefir contains 36 microbial strains, encompassing both bacteria and yeast: Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and the distinct Kefiranofaciens linked to strengthening the gut barrier. This diversity is not a mere number but a key mechanism that helps the body adapt to its internal environment.
Each strain plays a specific role: Lactobacillus aids digestion and reduces inflammation in the gut; Bifidobacterium supports nutrient absorption; Streptococcus helps control undesirable microbes. Together, these strains make kefir not just a probiotic source but a miniature ecosystem that naturally promotes microbial balance.
Robust Probiotic Potency with Safety
The probiotic content in each bottle reaches approximately 12 billion CFU/ml—a rigorously verified figure that is neither calculated nor converted. This CFU value is a high standard among fermented drinks, allowing a large number of microorganisms to reach the intestine and persist even after facing stomach acid.
Maintaining a stable CFU throughout production—from fermentation to bottling into 280 ml bottles—reflects care at every step, not only for efficacy but for consumer safety, especially for those with sensitive digestive systems. Kefir thus becomes not just a drink but a support for building immunity from within.
A Taste Blending Japanese and Thai Culture
The flavor of this Nonthaburi kefir is not designed merely to please the palate—it embodies the Neo-Wabi Bio-Lab concept, combining Japanese simplicity with Thai warmth. The Original flavor offers a mild, rounded sourness without sharpness, while Sakura, Yuzu, Matcha, and Thai Herb varieties are developed to meet specific preferences while preserving probiotic quality and pH.
Using natural ingredients and no added sugar or preservatives, each bottle represents purity and sustainability. Consumers who choose kefir are not just drinking a beverage but joining a living culture of body care that begins with a small jar and expands into daily life.