This is the Asahi Calpis Concentrate Wanashi, a dilution concentrate containing 1% nashi pear juice.

The concentrate had a thick, off-white appearance with a sweet nashi pear aroma. The packaging recommended diluting it at a ratio of 1 part Calpis to 4 parts sparkling water, still water, or milk.

When mixed with sparkling water at the recommended 1:4 ratio, the beverage had an opaque white hue and a sweet nashi aroma. Consumed chilled, it maintained the smooth, drinkable consistency of ready-to-drink Calpis. The flavour opened with fresh, sweet notes of nashi pear, developing a crisp acidity reminiscent of a perfectly ripe nashi. The underlying tanginess of the Calpis complemented this acidity, enhancing the juiciness of the fruit flavour while retaining the signature Calpis profile, including the slight astringency in the finish, yet free from any overt or disruptive dairy notes.

Overall, this was a refreshing flavoured Calpis, not commonly available in ready-to-drink form, and well worth purchasing.

This Asahi Calpis Concentrate Wanashi contained 470 mL. It was produced in Japan and purchased in Sydney, Australia in 2024.