Tag: Lactic acid drink

Invented in Japan in 1919, Calpico is a long-standing cultured milk beverage, but is Calpico similar to Milkis, the popular Korean milk soda that appeared much later in 1989? Both drinks offer a sweet and milky tang, yet one crucial characteristic—carbonation—is the definitive factor that sets them worlds apart for discerning palates.

Originally released in 1919, Calpis is a long-beloved Japanese lactic acid drink enjoyed for over a century. So, what is Calpis used for beyond just being a drink? Its unique sweet and tangy profile makes it a surprisingly versatile ingredient in both beverages and various culinary applications.

The iconic Japanese fermented milk drink, first launched in 1919, is known by different names in different countries. Specifically, the refreshing, tangy beverage is sold as Calpis in its home country of Japan, while English-speaking markets, like North America, know it as Calpico.

First sold in 1919, the popular Japanese milk water, known as Calpis, is a cultured milk drink enjoyed by millions. The unique, sweet-and-sour flavor of this milky beverage comes from a simple but innovative fermentation process. By combining skimmed milk with a special blend of lactobacilli and yeast, manufacturers create a refreshingly tangy concentrate that is then diluted with water.