This is the Asahi Calpis Ichigō Au Lait, containing 1% strawberry juice and made with milk from Hokkaidō Prefecture.
The beverage had an opaque pastel pink hue with a sweet, tangy strawberry yoghurt aroma. When consumed chilled, it offered immediate notes reminiscent of strawberry Calpis — sweet and tangy with a gentle dairy undertone — before these dairy notes deepened in the body, becoming richer and creamier than in regular Calpis. This gave it the fullness of a strawberry milk, but with the brightness of fresh fruit and without the artificial quality common in Western-style strawberry milks. Toward the finish, the creaminess receded, allowing the strawberry character to re-emerge, leaving a refreshing close with a clean aftertaste.
Overall, the strawberry flavour was natural and vibrant, with a notable dairy presence that was well-balanced, neither cloying nor heavy.
This Asahi Calpis Ichigō Au Lait contained 280 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.