About us
Kombucha byJules & Juline.
Born from our curiosity about fermentation and our search for a genuinely good drink, without alcohol.
our story
From jarsTo batches
KOJU stands for kombucha by Jules & Juline, brewed in Antwerp for people who want the whole evening and the whole morning. Fresh, complex and made with more care than you’d expect from a drink this easy to enjoy.
KOJU started in our kitchen in Antwerp, with glass jars and a good portion of curiosity. Kombucha looks simple: tea, sugar and a SCOBY, a living culture of bacteria and yeast. But the balance between those two decides everything, from sweet to sharp and from flat to lively.
So we learned it properly. We kept notes on every jar, changed one variable at a time and tasted along the way. We learned how temperature changes the pace of a brew, how different teas build different flavours, and how to read a culture by smell, taste and pH.
Friends started asking for bottles: 2, 10 then 100. The kitchen made way for a garage with larger fermentation vessels where we were able to produce 100 litres a month.
Those batches were our testing ground, and they taught us how tea, time, temperature and flavour work on each other. That knowledge is what’s in every bottle of KOJU.
our mission
Small batches.One flavour. for now.
We brew at a professional scale now, but we keep our batches small. It keeps us close to every brew and gives us room to keep testing and refining. It’s also why we launched with one flavour.
Rosemary Pepper is fresh, herbal and sparkling. Easy to love, with more depth than it first lets on.
We believe that choosing non-alcoholic should never mean choosing less. A great evening and a clear morning, in the same bottle.
That belief is where our slogan comes from. Non-alcoholic has become shorthand for sweet, boring and second best. A good night is assumed to need alcohol, and skipping it still comes with questions and explanations. With KOJU, we set out to change that drinking culture.
So we make a drink with real taste and enough depth to stand next to the food, one you choose because you want it. That’s what we mean by a new drinking culture: not a movement, not a lecture, just a different default, where you enjoy the evening and the morning after and nobody at the table feels they’re missing out. We want non-alcoholic to be the first thing people reach for, at the table, on the menu and in everyday life, simply because it’s the one they want.
For a new drinking culture.
