This is the Danongwon Daily Kombucha Kiwi. It contained powdered kiwifruit juice from New Zealand.

Each box contained 20 sticks, each weighing 5 g and consisting of kombucha powder infused with 17 strains of lactic acid bacteria (including L. plantarum, L. acidophilus, B. animalis ssp. lactis, Lc. lactis, L. reuteri, S. thermophilus, L. rhamnosus, L. paracasei, B. longum, L. casei, L. bulgaricus, L. fermentum, B. bifidum, B. breve, L. gasseri, L. salivarius, L. helveticus) and citrus junos juice powder. Both ingredients are purported to aid digestion and improve gut health.

The kombucha powder was a mix of white and brown powders.

Following the recommendation of mixing one sachet with approximately 250 mL of cold water and stirring well, the beverage had a clear golden yellow hue with a mellow kiwi aroma and subtle effervescence. On tasting, the kiwi flavour emerged immediately with a bright sweetness and intense tartness, reminiscent of kiwifruit but with the distinct ‘funkiness’ typical of kombucha. The effervescence provided a tingly sensation on the tongue, which intensified mid-sip and was accompanied by a subtle bitterness. The finish revealed pronounced acidic notes and the artificial sweetness of sucralose, making for an unpleasant aftertaste. Despite its purported health benefits, this product is not worth repurchasing.

This Danongwon Daily Kombucha Kiwi contained 5 g x 20 sticks. It was produced in South Korea and purchased in Sydney, Australia in 2024.