hyo
Crafting Culture: changing how people “cheers”
Introduction
“hyo” [hyō] is a non-alcoholic craft kombucha company inspired by age-old Asian fermentation methods. “hyo” will be a Massachusetts-based, woman- and Asian-owned, BIPOC business that creates products that drive both human and planetary health.
Problem
End consumer: There is a lack of quality non-alcoholic beverages available for out-of-home consumption (in hospitality spaces such as restaurants, bars, and hotels).
Partner establishments: restaurants, bars, and hotels are underprepared to serve the rising demographic of non-alcoholic and “sober-curious” consumers given that most of their margins are made via the [alchoholic] drink menu.
Opportunity
A naturally fermented beverage (kombucha) made from organic, seasonal ingredients, brewed in small-batches with a hyper-focus on flavours that highlight the Asian American culture.
The business will operate on a B2B2C model, distributing to restaurants/bars/hotels directly. The product can serve as a base for non-alcoholic cocktails or served on its own like a glass of wine/champagne/beer.