Chak-Hao Black Rice Kombucha
A Heritage Brew from Northeast India
Crafted from the legendary Chak-Hao black rice of Manipur, this kombucha brings together ancient tradition and modern fermentation. Known for its naturally deep purple color and distinctive aroma, Chak-Hao has been treasured for generations in Northeast India.
Through slow, natural fermentation with live kombucha cultures, this heritage grain transforms into a vibrant sparkling drink with delicate earthiness, subtle sweetness, and a smooth natural fizz. The result is a refreshing beverage that is bold in character and rich in natural goodness.
More than a drink, Chak-Hao Kombucha celebrates the culture, ingredients, and traditions of the Northeast — bringing a rare heritage grain into a modern craft beverage.
Benefits
• Naturally rich in antioxidants from Chak-Hao black rice
• Contains live probiotics that support gut health
• Light, refreshing energy without artificial stimulants
• A better alternative to sugary soft drinks
• Naturally fermented with living cultures
How to Drink
Serve well chilled (4–8°C).
Swirl gently before opening as natural sediments may settle.
Open slowly to release natural carbonation.
Enjoy anytime — after meals, during warm days, or whenever you need a refreshing boost.
The Story of Chak-Hao
Chak-Hao, often called the “Forbidden Rice of Manipur,” is a rare black rice cultivated in the fertile valleys of Northeast India. Its deep purple color comes from anthocyanins, powerful antioxidants also found in berries.
For centuries, Chak-Hao has been valued not only for its aroma and flavor but also for its cultural significance in traditional cuisine. By combining this heritage grain with the art of kombucha fermentation, we create a drink that reflects both tradition and innovation.
Each bottle carries the spirit of the Northeast — pure ingredients, living culture, and authentic flavor.
Crafted with:
Premium Tea • Chak-Hao Black Rice • Live Kombucha Culture
No artificial colors
No artificial preservatives
Just real ingredients and natural fermentation.

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