ベトナムでは、スーパーの缶入り商品から専門店の非加熱タイプまで、コンブチャの選択肢が増えています。Star Kombucha、緑茶と蜂蜜で仕込むJunbuchaを掲げるNecta、大手Vinamilkの「HAY ĐẤY」など、同じ名前でも中身と保存方法はさまざまです。
ここで大切なのは、「コンブチャならどれも同じ」「健康効果が証明されている」と考えないことです。加熱の有無、糖分、カフェイン、要冷蔵か、アルコール表示は商品ごとに違います。発酵由来の味を試したいのか、持ち歩きやすい炭酸飲料を探しているのかで、選ぶ一本も変わります。
この記事では、ベトナムで確認できる主なブランド、Junbuchaとの違い、飲める場所、旅行者がラベルで見るべきポイントを整理します。店舗や在庫は変わるため、訪問前には公式サイトやSNSも確認してください。
先に結論：買う前に見る4項目
- Method：非加熱・要冷蔵か、加熱済み・常温流通かを確認します
- 糖分とカフェイン：健康イメージではなく、栄養表示と原材料で比べます
- Alcohol：HAY ĐẤYは公式商品情報でアルコールフリー、Nectaは現在ノンアルコール商品として案内しています。ただし発酵飲料は表示を毎回確認してください
- Bringing it home：非加熱品は冷蔵管理が必要です。長時間移動の土産には常温流通品のほうが扱いやすい場合があります
What kombucha is in the first place
Kombucha is generally a lightly carbonated fermented drink made by fermenting sweetened black tea with a mass of culture called a SCOBY (there are types that use green tea or other sweeteners too). It's faintly sweet-and-sour with a fizzy finish. It's a different thing from what's called "konbucha" (kelp tea) in Japan.
アルコールはごく少量〜ゼロで（製品によって異なります）、発酵飲料やお酒に代わる一杯として選ばれています。ベトナムでも、ホーチミンやハノイのカフェやスーパーで見かける機会が増えました。
How is it made?
The method is simple. Add SCOBY to sweetened tea and let it ferment at room temperature for about one to two weeks. During this time, the tea's sweetness turns into acidity, fizz, and a faint savory depth.
Adding fruit, herbs, or flowers to the finished base and letting it ferment a second time gives you flavored, sparkling kombucha. Vietnamese brands can offer such a wide range of flavors because they freely combine local ingredients in this second-fermentation step.
What is Junbucha?
The most interesting thing in Vietnam's kombucha scene right now is Junbucha. The Jun it's based on is a fermented drink much like kombucha, but the ingredients differ.
| Kombucha | Junbucha（Jun） | |
|---|---|---|
| The base tea | Black tea | Green tea |
| The source of the sweetness | Sugar | Honey |
| Flavor tendencies | Firmly sweet-and-sour | Mellow and delicate — sometimes called "the champagne of kombucha" |
* Shown here are the common combinations. Kombucha too is sometimes brewed with green tea or other sweeteners, and the line between the two is loose.
The one billing itself as "Vietnam's first Junbucha" is a Hanoi-based Necta it is. It's a drink fermented from green tea and pure honey combined with local fruits, flowers, and spices, finished raw (no pasteurization). Its crisp, green-tea-derived finishVietnamese-grown matchaandLotus seed teashould suit people who like it, too.
Vietnam's major kombucha brands
Domestic brands have appeared one after another, and the options have grown all at once. Here are the leading names worth knowing first.
| Brand | Characteristics |
|---|---|
| Star Kombucha | A leading homegrown Vietnamese kombucha brand (since 2019). A rich lineup of flavors tuned to local tastes — peach, guava, lemongrass, mango, pineapple. The standard you'll see most often in supermarkets and cafés |
| Necta（Junbucha） | A brand that bills itself as “Vietnam's first Junbucha.” With the mellow taste of green tea plus honey, it has a taproom in Hanoi |
| Vinamilk「HAY ĐẤY」 | Launched in 2025 by Vinamilk, the country's largest dairy company. A sparkling kombucha of the type brewed over six months, with flavors like butterfly pea (the blue flower) and black tea |
| Lady Kombucha | One of the domestic brands you'll spot in urban areas |
| Boochique / Noor / Arabúcha | Small homegrown brands are appearing one after another, centered on Ho Chi Minh City and Hanoi |
With the flagship Star Kombucha, Necta flying the Junbucha banner, and even the major Vinamilk now in the game, Vietnam's kombucha is spreading from "a drink for a few health enthusiasts" to "a staple you can buy around town."
Choose by flavor
ベトナムのコンブチャは、フレーバーの幅広さも魅力です。初めてなら、甘さと酸味の説明を確認しやすいフルーツ系から比べると選びやすいでしょう。
| Type | Example flavors | Who this is for |
|---|---|---|
| Fruit-based | Peach, guava, mango, pineapple, passion fruit | Sweet-and-sour and easy to drink. For people new to kombucha |
| Herbal types | Lemongrass | When you want something crisp and refreshing |
| Floral flavors | Butterfly pea (the blue flower) | Vivid to look at, and photogenic too (like Vinamilk's "HAY ĐẤY") |
| Differences in the tea base | Black tea (kombucha) / green tea + honey (Junbucha) | For those who want to enjoy the flavor of the tea itself |
Sweetness and acidity vary by brand and flavor. If you're unsure, tell the staff "less sweet" or "something fruity" and they'll pick one for you.
Uniquely Vietnamese “twist” kombuchas
The fun of Vietnamese kombucha doesn't end with the standard fruit varieties. Cups with a clever twist keep appearing one after another — something that only happens in this country.
Especially unique is the kombucha made with whey from Pizza 4P’s. Because Pizza 4P’s produces a lot of whey when making its house-made cheese, it puts that to use in a drink rather than throwing it away (the same whey also gave rise to a "whey stout" made with Pasteur Street). Turning what would be thrown out into a delicious drink is so characteristic of Vietnam's young food industry.
Elsewhere, Hanoi's Standing Bar serves "cacaocha" alongside kombucha, and small brands put out experimental cups blending local fruit, flowers, and spices. Just tasting them side by side is fun, andCraft beerthere's a freedom that also runs through the flavor competition of
Where to drink and buy it
Even while traveling, there are more and more places to come across kombucha.
Drink it at a dedicated taproom ── Necta Taproom (Hanoi)
The place to taste Junbucha on the spot is Necta's taproom. On Đặng Tất Street in Hanoi's Ba Dinh District, it lets you try Junbucha poured fresh from the keg and the brand's product line. As a shop specializing in Junbucha, it's worth a stop for any kombucha lover.
At bars and cafés — as a non-alcoholic option
Even craft-beer bars have started stocking kombucha as a no- and low-alcohol (NoLo) option. Hanoi's Standing Bar is one example, serving kombucha and fermented cacao drinks alongside its craft beer. For days you're not drinking, orCraft beerIt's also good for a drink in between.
Buy it at supermarkets and convenience stores
- You can buy bottled and canned kombucha in the chilled cases at supermarkets like Aeon and Bach Hoa Xanh, and at convenience stores. Prices depend on brand and size, but a rough guide is around 20,000 to 40,000 dong (about 120 to 240 yen) a bottle
- Unpasteurized "raw" types need refrigeration (2–6°C). There are also canned and shelf-stable types. With raw types, it's reassuring to chill them in your hotel fridge soon after buying
- If you're taking it home as a souvenir, pack liquids in checked baggage for the flight to Japan. Take extra care carrying unpasteurized types
How to enjoy kombucha
There's more to enjoy with kombucha than drinking it straight. It's an easy drink to work into your day, whether traveling or at home.
- Well chilled, on its own: Since it's lightly carbonated, chilling it ice-cold makes it the most refreshing to drink
- Pair it with a meal: A palate cleanser for oily or spicy food. Non-alcoholic, so it works at lunch too
- As an alternative to alcohol: As a drink for alcohol-free days or the morning after one too many
- As a base for mocktails and cocktails: Combine it with soda water or fruit and it also makes a non-alcoholic cocktail
With the "sober curious" movement of not drinking alcohol, kombuchaNightlifeis also taking hold as a non-alcoholic option.
Why kombucha is spreading in Vietnam
背景には、都市部でノンアルコール飲料や発酵食品への関心が高まり、カフェやスーパーで選べる商品が増えたことがあります。ただし、「腸活」などの宣伝表現と、ヒトで確認された健康効果は分けて考える必要があります。コンブチャは治療目的ではなく、味や飲み方で選ぶ飲料です。
SweetVietnamese Coffeeand beer are the standard, and yet some deliberately choose a fermented drink. Kombucha is spreading as the vessel for that new way of drinking. For the overall flow of café culture,A guide comparing Vietnam's cafésas well.
Frequently asked questions
- What's the difference between kombucha and Junbucha?
-
Generally, kombucha is fermented with black tea and sugar, while Junbucha (Jun) uses green tea and honey. Junbucha has a mellower, more delicate taste. In Vietnam, Necta bills itself as making "Vietnam's first Junbucha."
- Which kombucha brands do you recommend in Vietnam?
-
The leading names include Star Kombucha, Necta flying the Junbucha banner, and the major Vinamilk's "HAY ĐẤY." Many are fruit-forward flavors, easy to drink even for first-timers.
- Where can I buy kombucha?
-
You can buy it in the chilled cases of supermarkets like AEON and Bách Hóa Xanh, and at convenience stores. You can sometimes drink it at specialty taprooms like Necta in Hanoi, or at craft-beer bars.
- Does kombucha contain alcohol?
-
製品によって異なります。Vinamilkの「HAY ĐẤY」は公式商品情報でアルコールフリー、Nectaは現在ノンアルコール商品として案内しています。ただし、発酵方法や商品仕様は変わる可能性があるため、お酒を避ける人、妊娠中の人、運転前の人は、その時点のボトル表示を確認してください。
- Can I take it back to Japan as a souvenir?
-
未開封の瓶・缶は持ち帰れますが、航空会社の手荷物ルールと日本の持込条件を出発前に確認してください。非加熱・要冷蔵タイプは温度管理が難しいため、長時間の土産には向かない場合があります。
まとめ：ブランド名より、製法と表示で選ぶ
ベトナムでは、紅茶ベースのコンブチャ、緑茶と蜂蜜のJunbucha、大手メーカーの缶入り商品まで選択肢が広がりました。ただし、非加熱の発酵飲料と常温流通できる炭酸商品では、味、保存方法、微生物の状態が同じとは限りません。
その場で発酵らしい味を試すなら専門店、移動中の飲みやすさならスーパーの商品というように、目的から選ぶのが実用的です。糖分、カフェイン、アルコール、要冷蔵表示を確認し、健康効果を期待しすぎず、一つの飲み物として楽しんでください。
