This is the Asahi Calpis Marushibori Orange, a cultured milk beverage featuring 10% orange juice and added Vitamin B6.
The beverage presented with an opaque yellow hue. Aroma opened with the sweet, tangy profile of drinking yoghurt, supported by a zesty orange presence.
Initial contact delivered immediate notes of freshly squeezed orange juice, with moderate sweetness and no bitterness associated with concentrated juice, alongside a smooth mouthfeel. Through the mid-palate, the characteristic tang of the Calpis drinking-yoghurt base developed, introducing juicy acidity to the sweet orange. Towards the finish, the yoghurt tang receded as the beverage resolved into a full-bodied orange profile. The texture became slightly viscous, with rich sweetness balanced by equally pronounced acidity. Aftertaste carried lingering notes of sweet citrus before lifting, with no overt dairy presence.
Overall, a yoghurt beverage with a citrus-forward, progressively tangy flavour trajectory and a smooth-to-viscous texture integration, resulting in a full-bodied orange profile balanced by pronounced acidity. The absence of overt dairy flavour allowed the orange to remain dominant while the Calpis base provided the characteristic tang and body.
This Asahi Calpis Marushibori Orange contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2026.