This is the Asahi Calpis Kiwamidou Apricot. It consisted of a blend of apricots soaked (or ‘pickled’) in Calpis with fruit juice from grapes and apricots up of a percentage up to 10%.
The drink was an opaque pale orange, releasing a soft apricot aroma characterized by a gentle tartness, and complemented by the sweet yoghurt undertones of the Calpis base. Upon tasting chilled, the apricot flavour took center stage, delivering immediate tartness at the forefront of each sip. However, unlike the typical sharp acidity associated with ume (Japanese apricots), it developed in the second half with the subtle sweetness reminiscent of ripe apricots. As the sip concluded, the tartness subsided, allowing the creamy yoghurt sweetness of the Calpis base to take the spotlight alongside the lingering sweet apricot notes before leaving a clean aftertaste.
The ‘pickling’ technique brought depth to the apricot flavour. This method seamlessly harmonized the sweet and sour profile of the yoghurt with the apricot taste, while adding grape juice enhanced the overall sweetness. The result was a distinctive and refreshing beverage.
This Asahi Calpis Kiwamidou Apricot contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2024.