This is the Asahi Calpis Water. Like Yakult, Calpis Water is also originally Japanese and produced by lactic acid fermentation.
The drink was uncarbonated, with an opaque white colour and a slightly acidic milky aroma much like yoghurt and Yakult. Consumed chilled, a crisp and clear water-like sweetness came through at the head of each sip before the slightly milky and acidic notes similar to a vanilla-flavoured yoghurt developed in the body. The yoghurt notes built into the finish before leaving a clean aftertaste.
The Calpis Water was whiter in colour in comparison to the beige of the Yakult. It also had a similar viscosity and smooth mouthfeel to Yakult with its point of distinction lying in its flavour which was somewhat sweeter than Yakult’s signature acidity, which we preferred.
This Calpis Water contained 335 mL. It was produced in Taiwan and purchased in Sydney, Australia in 2022.