Our Story

Juno started as a home brewing project. Our goal was to produce a little healthier option to sodas. We soon realized that the deep flavours of Kombuchas make a perfect base for such a refreshment. From there we started playing around with sweeter versions of different fermented teas and ended up with a sparkling, fresh Soda based on fermented Milky Oolong tea. 

For us, the Juno Kombucha had to be served in a can to get the full enjoyment of it. So here we are now - Bringing our first flavour of canned Kombucha Soda on the market. 

We hope you enjoy drinking our work as much as we enjoyed developing it.

About us

We are a young couple with careers in the restaurant industry, now based in Baden, Switzerland. After moving in together, we soon had accumulated a kitchen full of strange and fascinating fermentation experiments.

Henrik is a professional chef from Switzerland and worked many years in various kitchens around Zürich. To expand his gastronomical horizons he moved to Copenhagen in 2018 and ended up as a sous chef in one of the worlds most renowned restaurants ‘Alchemist’. It was in that kitchen where he discovered his passion for fermentation and especially for kombucha. 

About Kombucha

Kombucha is a soured and lightly carbonated fermented beverage, traditionally made from sweetened black tea but is also many times based on herbal infusions.

It is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". The yeast in the SCOBY begins a chain of fermentation starting by consuming simple sugars and producing ethanol and carbon dioxide.

Then the bacterias ferment the ethanol by transforming it into acetic acid using oxygen from the surroundings. The tea is left to ferment for a period of up to 10 to 14 days at room temperature.