"Kombucha". Japanese people will probably think of "kelp tea" instantly. When you hear the phrase "Kombucha is popular with overseas celebrities," why is kelp tea? May be confused. The kombucha has finally arrived in Japan. "Kombucha Wonder Drink" from Portland, USA is on sale from June at any time.

Mikata of beauty and health? "Kombucha" has arrived in Japan!
Mikata of beauty and health? "Kombucha" has arrived in Japan!

● What is kombucha?

Kombucha is a fermented beverage that is rich in nutrients such as amino acids and polyphenols. Tea such as black tea and oolong tea is fermented by adding bacterial mass (SCOBY) made of bacteria and yeast and sugar, and it is completed when you can feel fruity acidity and slight carbonation. It is said to have a soda-like taste of fruit vinegar.

Even if you don't understand kombucha, some people may come up with "kombucha". Around 1980, kombucha caused a great sensation in Japan. It was so called because the fungus mass looked like a mushroom, and it was raised in many households at that time. This kombucha is once again in the limelight as a kombucha.

Do you remember "Kombucha"? The right is SCOBY alone
Do you remember "Kombucha"? The right is SCOBY alone

It is attracting a lot of attention in the United States, especially on the west coast, and there are many brands of kombucha in the local organic supermarkets, and there are even specialty stores called "kombucha bars" in the city.

A supermarket in the United States. These are kombucha
A supermarket in the United States. These are kombucha

● Importing fermented beverages is difficult!

Although it used to be a boom, it is now difficult to obtain bacteria. It seems that it was difficult to import soft drink types such as those lined up in American supermarkets to Japan because they had to be stored in bottles or refrigerated because fermentation was not stopped. Kombucha Wonder Drink solves that problem with pasteurization technology. It is said that it was the first in the world to enable long-term storage at room temperature and was also sold in Japan.

The product released this time is a canned type that has already been adjusted in taste and can be drunk as it is. "Traditional" based on oolong tea, "Green Tea & Lemon" with a scent of lemon, "Asian Pear & Ginger" with a scent of pear based on oolong tea, "Asian Pear & Ginger" based on jasmine tea Four types of "Niagara Grape" are also on sale in Japan.

Thank you, Kombucha Wonderland!
Thank you, Kombucha Wonderland!

● When I drank it ...

Of these, I drank two flavors, traditional and the most popular Asian pair and ginger.

First of all, traditional. The moment you open the can, the sour scent peculiar to fermented foods scents. Pour it into a glass and it's shuffled! Bubbles boil in amber liquid and it looks like beer.

Does it look like beer?
Does it look like beer?

It's sour when you drink it! The mouthpiece is similar to apple cider vinegar divided by carbonated water, leaving a oolong tea-like scent in the aftertaste. And it's darker than I imagined! When I drank it like a usual carbonated drink, I got sick. However, it has a refreshing aftertaste without leaving any extra sweetness.

On the other hand, Asian pair & ginger is accented with a slightly fragrant ginger. It has a cleaner mouth than traditional ones, and it seems to be better if you want to drink it. Isn't it easy for beginners to drink? Personally, it was a nostalgic taste that reminded me of the plum juice that my grandmother had pickled.

It's very difficult to understand, but it's a little more crowded than traditional
It's very difficult to understand, but it's a little more crowded than traditional

Oh yeah, it's OK to store at room temperature, but it's better to cool it well when drinking!

● You can buy it here

Stores in Japan include PLAZA, Natural Lawson, Seijo Ishii, etc. Online, Angers web shop, BUNNY'S HEAVEN, LIVING LIFE MARKET PLACE, etc. The reference price is around 400 yen (the release date, price, and lineup vary depending on the store). Will kombucha become a trend in 2015 as "fungal activity" that actively incorporates fermented foods continues to attract attention?