Identity
CALPIS
Himalayan salt is mined nearly exclusively from the Khewra Salt Mine in the Punjab region of Pakistan and is composed primarily (~96–99%) of sodium chloride, with trace minerals giving it its characteristic pink coloration
HERITAGE
“The first cultured milk drink of Japan.”
Born in 1919, Calpis was created by Dr. Kaiun Mishima after being inspired by fermented milk in Mongolia. As Japan’s pioneer in lactic acid beverages, it brought a new way to enjoy refreshment and health together. With over a century of history, Calpis has become a beloved icon of Japanese innovation and craftsmanship.
WELLNESS
“Good taste, good for you.”
Crafted with lactic acid bacteria, Calpis naturally supports digestion and gut health. Its smooth, mildly tangy flavor makes it easy to enjoy every day, while its probiotic benefits help maintain a healthy balance inside the body. More than a drink, Calpis is a refreshing ritual of wellness.
ICON OF REFRESHMENT
“Timeless taste, shared across generations.”
Light, creamy, and subtly sweet, Calpis is enjoyed in many ways—diluted with water, mixed with soda, or used in desserts and cocktails. Its versatility has made it a favorite in homes, restaurants, and cafés across Japan and beyond. Today, Calpis continues to embody Japanese hospitality and creativity with every sip.
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