The key term is fermentation, which takes place with the help of Japanese crystal mushrooms, also known as water kefir. As a result, the final product is most similar to kombucha teas, yet fresher and more characterful. During the process, the sugars break down, and beneficial bacteria and important enzymes take their place. The final refreshing flavour is enhanced by spices, teas, fruits or even vegetables – resulting in a live, additive-free, naturally carbonated and practically sugar-free beverage with top-tier probiotic benefits.

The Japanese crystal mushroom responsible for fermentation belongs taxonomically to lichens, which is how it got its name. The result is a bone-dry, slightly tangy, natural drink packed with beneficial bacteria that aid digestion and boost immunity.

In the case of the Lemon verbena version, organic lemon verbena meets live cultures, filtered water and lemon, creating citrusy tartness, fine lively bubbles, citrus oil notes and refreshing crispness.

Zuzmó is a live-culture natural soft drink, crafted through fermentation, without artificial sweeteners, filtration or heat treatment, prepared by the Natura Hill team. Keep and transport refrigerated, store upright and open carefully.