Koji (pronounced KO-jee, which rhymes with tea) is the artisan Japanese culturing process used to create staples such as soy sauce and miso. The 40+ enzymes that occur naturally in Koji make bioavailable all parts of the whole grain—starches, proteins and oils—releasing their nutrient goodness while imparting delicious flavor and aroma. This is the power of Koji that we use to create Graindrops. Culturing is nature’s own slow food, and we prefer to do it the natural way. We use absolutely no chemical or industrial enzymes, preferring instead our small batch, artisan-made Koji, which takes two full days to mature. Using 100 percent natural enzymes, organic whole grains, artfully composed organic flavors and pristine spring water gives Graindrops its wonderful taste and soul-quenching characteristics, making it the most unique non-dairy probiotic beverage in the world.

We believe in optimal health powered by nature’s own wisdom. That’s why we’ve worked hard to create a beverage made from the purest ingredients that delivers extraordinary nutritional value while promoting digestive health. Our whole grains are rich in fibers that encourage the growth of healthy and beneficial bacteria in our bodies. And because all cultured foods are in a sense pre-digested, they are more bioavailable, allowing the body absorb their nutrients more fully. Koji’s naturally rich mixture of enzymes like protease, amylase, and lipase convert all parts of our whole grains into healthy amino acids, carbohydrates, and natural sugars. So whether you’re traveling, working out or simply want a snack that’s healthy and satisfying, Graindrops tastes and feels great any time of day.