When it comes to iconic Japanese beverages, Calpis® stands out as a true classic. Known for its signature white bottle with blue polkadots, this beloved drink has been a household favorite for generations. Its unique sweet and tangy flavor, often referred to as "the taste of first love," has captured the hearts of many since the Taisho era. But what makes Calpis® so special? Beyond its nostalgic charm, it's crafted through the natural fermentation of lactic acid bacteria and yeast, giving it a refreshing taste that's both delicious and good for you. Let's dive into the fascinating story behind Calpis®, Japan's first lactic acid beverage, and discover why it continues to be a favorite today!
A Journey to Inner Mongolia
The story of Calpis® begins with its creator, Kaiun Mishima, a Japanese businessman and adventurer. In 1908 (Meiji 41), Mishima traveled to Inner Mongolia as part of his work in the trading business. The long, exhausting journey soon took a toll on his health. While recovering, local nomads introduced him to "sour milk," a fermented daily drink made using lactic acid bacteria. this traditional drink, used for centuries by the nomads, had powerful health benefits.
Drinking the sour milk daily, Mishima found that his health improved rapidly. He became fascinated by the drink's restorative powers and believed that its unique fermentation process held the key to its benefits. This experience stuck with him long after he returned to Japan, where he began thinking of how he could bring this nutritious drink to his homeland.
Experimenting with Fermentation
After returning to Japan in 1915 (Taisho 4), Mishima noticed that yogurt was becoming increasingly popular. However, he found it didn't taste as good as the fermented sour milk he had experienced in Inner Mongolia. This sparked an idea—Mishima wanted to create something that was both delicious and beneficial to health. He set out to experiment with fermentation using lactic acid bacteria, just as he had learned from the nomads.
In 1916 (Taisho 5), Mishima launched his first fermented product, a cream called "Daigomi."The following year, he introduced "Daigoso," a drink made from fermented skim milk. While these products were steps toward his goal, Mishima wanted to perfect the drink and create something even more enjoyable.
The Birth of Calpis®
Through continue experimentation, Mishima developed a completely new beverage in 1919 (Taisho 8). Recognizing that calcium was lacking in the Japanese diet, he decided to add this essential nutrient to his new creation. The result was a refreshingly unique drink, rich in both flavor and health benefits.
Mishima named his new drink Calpis®, combining "calcium" with the Sanskrit word "sarpi," meaning clarified butter, one of the five essential tastes in ancient Indian culture. This clever name highlighted the drink's healthy ingredients and its ties to ancient traditions of fermentation. Finally, on July 7, 1919, Calpis® was officially launched, quickly becoming a national favorite in Japan.
Preserving the Legacy of Calpis® Bacteria
The process of making Calpis® has remained remarkably consistent for over a century. After the initial fermentation of the Calpis® sour milk, the most superior Calpis® bacteria is carefully selected and set aside for future batched. This method ensures that the same high-quality bacteria is used again and again, passing down the rich and distinct flavor of Calpis® through generations. The careful preservation of these microorganisms is what has allowed Calpis® to maintain its unique taste and health benefits for more than 100 years.
Conclusion
Calpis® is more than just a refreshing drink; it's a symbol of innovation and cultural exchange. From Kaiun Mishima's discovery of Inner Mongolian sour milk to the creation of a unique fermented beverage enriched with calcium, Calpis® has stood the test of time. Its sweet, tangy flavor and health benefits have made it a beloved part of Japanese culture for over a century, Whether you're a fan of the original or enjoy its many modern varieties, Calpis® continues to connect generations with its rich history and distinctive taste.
