Shake. Wait 24 hours. Pour.

You are not buying a finished drink. You are buying the twenty-four hours that turn rice powder into something you poured yourself. The waiting is the product.

Brewed by traditional methods

Rice and nuruk, the Korean fermentation starter, worked by a clean method. No shortcut stands in for the fermentation itself.

The company

A global food-tech company reinterpreting Korean fermentation, based in Gimpo, Gyeonggi-do, Korea.

Materials and process

Shipped as a dry powder, so the water is added where it is drunk. The bottle is PET with a screw cap. These are facts about the material, not claims about its effect.