Good beans.
Cool roots.

My name is BURA. Sounds a little like burlap? You're onto something. I'm named after the sacks that carry soybeans, and I dress the part, too. At least I'm consistent. So I should be fairly easy to spot among the other drinks. You can call me Burlap Milk if you like. It has a nice ring to it.

My origin story has a few twists, too. It all started with my four older siblings and their considerable enthusiasm for sweet drinks and boba. Dad loves us dearly, and he put a lot of thought into helping them drink a little better. Getting them to cut back, though? He was running out of ideas. Apparently, a sensible conversation with Dad doesn't have quite the appeal of a milk tea. Then he remembered the soy milk his grandmother used to make with a stone mill, and wondered if he could bring that taste back. To him, it was the best drink in the world. The rankings haven't changed. Soybeans also bring plenty of plant protein, so he saw a way to give his kids something they'd enjoy drinking, with nourishment to go with it. So, after a lot of thought and quite a bit of love, here I am.

I was born into a very happy family in Silicon Valley, California. I'm quite pleased with that beginning. As for my “mom,” AI probably gets the title. Dad and AI worked on my name and packaging together, and AI helped him research equipment and soybean varieties, too. Around here, my family story barely raises an eyebrow. To give me plenty of protein, a simple ingredient list, and a silky texture, Dad chose advanced Japanese production equipment and soybeans grown in cold climates. He set my standards as carefully as he would for anything he serves his own kids: soybeans and water, with nothing else added, and 10g of protein per 240mL. More protein than regular whole milk.* I'm rather pleased about that, too. These are standards I happily stand by. My ingredient list is short. My list of expectations is considerably longer. He also wants his kids to taste something of the soy milk he remembers from his grandmother: silky on the tongue, with a warm, nutty soy aroma that lingers after every sip. He's remembered that feeling for years. Now he'd love his four kids to know it, too.

I've become a bit of a family favorite. These days, I'm among the drinks my siblings reach for most. They're happy drinking me, Dad's happy watching them, and I'm feeling rather good about the whole arrangement. Dad is vegan, and there's another wish close to his heart: that I might help more people enjoy plant-based drinks, with fewer animals kept in confinement and a little more care for the planet we all call home. I'd like to do my part. So, along with making one family happy, it seems I've picked up an ambition to do a little good for the planet. A bit more responsibility than I expected. I'm happy to give it a try.

I'd love a place in your home, and to become a friend of the family. Pour me into coffee, blend me into a shake, or make a milk tea you love. I'm looking forward to seeing what we can come up with together. When you make a drink you're proud of, share it and tag me. I'd hate to be the last to discover I could taste that good.