A bestselling popular Japanese drink
The beverage has a light, somewhat milky, and slightly acidic flavor, similar to plain or vanilla-flavored yogurt or Yakult. Its ingredients include water, nonfat dry milk and lactic acid, and is produced by lactic acid fermentation.
The drink is sold as a concentrate which is mixed with water or sometimes milk just before consumption. A pre-diluted version known as Calpis Water (カルピスウォーター Karupisu Wōtā), or its carbonated variety, known as Calpis Soda (カルピスソーダ Karupisu Sōda), are also available. It is also used to flavor kakigori (shaved ice) and as a mixer for cocktails and chuhai.
The history of Calpis started with Calpis syrup in 1919. It was sold in a bottle. People added water, hot water, soda, milk, sometimes some alcohol into calpis syrup.
Then, Calpis water which does not require dilution by water or other liquid started to be sold in 1991.
The taste of Calpis is so loved by Japanese people that variety Calpis-flavored foods have been developed.