This research aimed to investigate the optimal sugar concentration for commercial low sugar kombucha production from RD 43 rice.  The fermentation qualities and sensory attributes of kombucha using different concentrations of sugar (0, 2, 4, 6, 8, and 10%) from RD 43 wort and pure starter culture of Dekkera bruxellensis and Komagataeibacter intermedius were evaluated. The fermentation was carried out by preparing an initial cell suspension of 1.5x10⁸ cell/ml with a ratio of Dekkera bruxellensis: Komagataeibacter intermedius as 1:1 for 2% of inoculum size. The fermentation condition was a static culture at ambient temperature for 15 days and samples were taken every 3 days until 15 days for fermentation quality analysis.  The results showed that using a low starting sugar concentration of 2-6% could reduce the residual sugar in the final product. The chemical quality of kombucha differed according to the initial sugar concentration.  The sensory test indicated that RD 43 kombucha from 4% initial sugar had the score in the level of moderately like. The obtained results from this study should be beneficial for entrepreneurs not only to reduce costs and help to prevent the secondary fermentation in the bottle but also to increase the value of rice. The low sugar kombucha from RD 43 rice could be commercialized in the future.