Two formats.Same rule.
Cold-pressed drinks and fermented shots. Both pressed each morning. Both delivered same-day. Two different windows: the juice peaks the moment it's pressed — drink it today. The shot holds up to 48 hours. Short shelf life isn't a flaw — it's the proof there's nothing in the bottle that shouldn't be.
Cold-pressed drinks
Six to eight raw ingredients. Hydraulic press at low rpm — no heat, no oxidation. Most of the produce was at the wholesale market the same morning. Pressed, sealed, chilled, delivered. The juice peaks the moment it's pressed — drink the day it arrives.
- Press
- Hydraulic, low rpm. Never centrifugal.
- Volume
- 300 ml glass, single-serve.
- Ingredients
- 6–8 raw items. No water, no concentrate, no added sugar.
- Window
- Drink the day it arrives. Every hour after pressing, it's less.
Fermented shots
Live-culture kanji, small-batch kefir, apple-cider ferment. Native strains, no shelf-stable starters. Drunk first thing, before food. Active cultures hold up to 48 hours — most potent in the first 24.
- Ferment
- Native strains. No shelf-stable starter cultures.
- Volume
- 100 ml glass, single-serve.
- Sugar
- Zero added. Fermentation ends before sweetness returns.
- Window
- 48 hours refrigerated. Most potent in the first 24.
Cold-pressed, ruby, fermented shot. All same-day.
Full ingredient library, recipes, and profiles live in the Soma app.