100+ Years of Cultured Refreshment
Calpis was born from a simple observation: the fermented milk drinks enjoyed in Mongolia were both delicious and good for health. That inspiration became one of Japan's most beloved beverages.
Kaiun Mishima, inspired by the fermented milk beverages of Central Asia, creates Calpis in Japan. The name combines "cal" (from calcium) and "pis" (from the Sanskrit word for supreme nourishment). It is one of Japan's first commercially produced lactic acid bacteria drinks, introducing the concept of fermented milk beverages to Japanese consumers.
Calpis grows from a novelty health drink into a mainstream Japanese staple. Families discover the joy of mixing the concentrate with water, milk, or soda. The sweet-tart flavor becomes synonymous with refreshment. Calpis becomes as much a part of Japanese food culture as miso soup and green tea.
Asahi (which acquired Calpis) launches Calpis Water as a seasonal summer limited edition. It becomes an instant cultural phenomenon. Each year, Japanese consumers eagerly await its return to store shelves. The seasonal release strategy becomes one of the most successful marketing moves in Japanese beverage history.
Now over 100 years old, Calpis remains one of Japan's most beloved drinks. The original concentrate and seasonal Calpis Water continue to fly off shelves. Asahi has expanded the line with new flavors and formats, but the original formula endures. Calpis is now available internationally, introducing a new generation to the sweet-tart magic of cultured milk.