This is the Asahi Calpis Soy Milk, a dairy-free variation of the original Calpis that replaces the milk base with soy milk, while retaining its lactic-fermented character.
The beverage had an opaque white hue with a more subdued tangy aroma compared to the original.
When consumed chilled, it offered a smoother, creamier mouthfeel that coated the palate, likely from the soybean solids. This was followed by a crisp, bright, yoghurt-like tang in the body, before finishing with a subtle nuttiness from the soy and a clean aftertaste. The creamier texture provided a more luxurious mouthfeel, while the absence of dairy shifted the body from the heavier notes of the original to a lighter, cleaner profile, with the nutty finish adding an elegant point of distinction.
Overall, the use of soy milk gave the drink a refreshing and satisfying refinement, preserving the lightly sweet, tangy flavour that made Calpis a Japanese favourite, while offering a version we would choose over the original.
This Asahi Calpis Soy Milk contained 280 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.