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We make kombucha the old-fashioned, homemade way: in small glass jars. It means we’re able to produce the tastiest and highest quality kombucha, which we brew and bottle from our London brewery.

Raw & unfiltered

MOMO is completely raw & unfiltered for a fuller depth of flavour.

Because we never pasteurised or filter, the cultures that ferment our kombucha are alive. That's why MOMO should be kept chilled.

It’s not easy making kombucha this way, but we know it’s worth it. We hope you’ll think so too.