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Thank you Nicholas! We've received your order.
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experience matters

Contact Our Team

018-467 8509

kinkombucha.my@gmail.com
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Elevate Your Event with KIN Bar

From intimate gatherings to grand celebrations, bring our signature craft ferments & professional bar service to your next venue.

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Brewed in Sarawak • Return Your Bottle • Raw & Living • Small Batch Brewing •
Brewed in Sarawak • Return Your Bottle • Raw & Living • Small Batch Brewing •
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Visit The Lab

Please visit us at our HQ to experience the origin of KIN Kombucha, meet the brewers, & taste the latest batch fresh from the tap.

Opening Hours

Monday 10:00 AM – 4:30 PM
Tuesday Closed
Wednesday 10:00 AM – 4:30 PM
Thursday 10:00 AM – 4:30 PM
Friday 10:00 AM – 4:30 PM
Saturday Closed
Sunday Closed
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frequently asked questions

Everything You Need to Know

Must kombucha be kept chilled?

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Always. KIN is raw & living; refrigeration slows down the fermentation process, preserving the intended flavor profile and preventing the build-up of excess carbonation.

What is the sediment at the bottom?

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That is the "Mother" or SCOBY culture. It is a natural byproduct of a healthy, raw fermentation. It is completely safe to consume and packed with probiotics—just give the bottle a gentle tilt to mix it in.

Interested in wholesale for your cafe?

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We love partnering with local businesses. For wholesale pricing, consignment decks, and logistical details, please reach out to us at kinkombucha.my@gmail.com.

Is kombucha beer high in alcohol?

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Our handcrafted kombucha beer is double-fermented to reach higher ABV levels (typically 4-5%) while retaining the signature probiotic benefits and tartness of original kombucha.

How do I join the KIN's Crew?

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We are always scouting for passionate, gut-health advocates to join our team. Send your CV and a cover letter to our email and we will keep you in our talent pool!
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