The keyword is fermentation, which occurs with the help of Japanese crystal fungus, also known as water kefir – a wonderful living organism that is a natural symbiosis of lactic acid bacteria and yeast. The name is misleading, because milk has nothing to do with lactic acid fermentation, during which sugars break down, and beneficial bacteria and enzymes essential for our bodies are produced. Spices, tea, fruits and vegetables contribute to the final, refreshing taste – resulting in a live, additive-free, naturally carbonated and practically sugar-free soft drink with excellent probiotic effects.