This is the Asahi Calpis Creamy Honey Lemon, formulated with up to 10% lemon juice.
The beverage presented with an opaque white hue and the characteristic sweet–sour yoghurt aroma of Calpis, supported by a moderate level of carbonation. Consumed chilled, it delivered a notably sharper tartness than the standard Calpis, with an immediate juicy sourness from the lemon juice that stimulated salivation from the outset. This heightened acidity was gradually tempered mid-sip by the emergence of a floral honey sweetness, which became more pronounced toward the finish. The carbonation then lifted the profile, leaving a clean and lightly lingering aftertaste.
The base retained the familiar creamy yoghurt character of Calpis, but with a richer, denser expression than usual—reminiscent of a lemon-flavoured yoghurt with added body. Both lemon and honey were distinctly expressed, integrated yet not overwhelmed by the lactic base. The flavour balance was impressively measured, creating a bold yet not overbearing take on Calpis, suggestive of a seasonal honey lemon variant for winter.
Overall, this was a well-composed and pleasantly intense interpretation of Calpis that maintained a harmonious balance of acidity, sweetness, and creaminess.
This Asahi Calpis Creamy Honey Lemon contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.