Meet Super soda, our newest innovation

A better soda in a superhero jacket. Brewed with the same love for minimally processed ingredients as our kombucha, but this time shelf-stable. Added fibre, dried herbs and pure fruit juice — no capes required. Lightly sparkling, with just 2.5g of sugar per 100ml.

FROM SODA TO
SUPER SODA

Why Super? Because at Yugen, we never compromise. We don’t pasteurise our kombucha, and we don’t make ordinary soda. Super Soda follows the same philosophy: 1 juice, 4 herbs, nothing more than necessary.

The word “super” represents both function and taste: fibre-powered benefits, plus delicious, refreshing flavours.

THE RETURN OF
FUNCTIONAL SODA

The first soft drinks were born in pharmacies: functional beverages with purpose. But somewhere along the way, the category lost its way. More sugar. More artificial ingredients. Less of what really mattered.

Our Super Soda brings that original idea back: low sugar, organic, with real ingredients that work together. From soda to super soda.

FERMENTED BASE

At the heart of Supersoda is a fermented base made from zesty lemon juice concentrate. This unique fermentation process, akin to kefir, enhances flavor and nutrient density.

The result? A fizzy drink that’s both refreshing and revitalizing.

The Power of FIBRE

Super Soda is packed with real acacia fibre. Simple, plant-based fibre. No fuss, no fanfare, just quietly doing its thing in the background of every can.

Each can contains 3.3 grams of plant fibre. That’s more than 10% of the minimal daily recommended fibre intake.

Naturally Preserved

To keep your Super Soda shelf-stable, we use a combination of apple cider vinegar and lemon juice as natural preservatives. This means you can enjoy it anytime, anywhere, without compromising on quality. 

While there’s no need to refrigerate, we still recommend it. After all, who likes warm soda?

Low Sugar,
Big Flavour

With only 2.5 grams of sugar per 100ml, Super Soda is proof that great taste doesn't need excess sugar.

Just real fruit, herbs, and the depth that comes from fermentation.