YAMAROKU SHOYU – A LITTLE FANCY PONZU

Japanese Citrus Ponzu | Yuzu, Sudachi & Kioke-Brewed Soy Sauce

Fresh citrus. Deep umami. Over a century of Japanese fermentation heritage.

A distinctive Japanese ponzu that brings together the depth of naturally brewed soy sauce, the refreshing fragrance of Japanese citrus and the savoury richness of traditional dashi.

Created by Yamaroku Shoyu on Shodoshima Island, Kagawa Prefecture, Japan, this premium ponzu combines traditionally wooden-barrel-aged, naturally brewed soy sauce with generous quantities of fresh yuzu and sudachi citrus juice.

Unlike conventional ponzu sauces, which often contain relatively modest amounts of citrus, Yamaroku uses an impressive 12% citrus juice, creating a brighter, more fragrant and refreshing flavour profile.

The blend is balanced with sugar from Tanegashima Island, bonito flakes and Hokkaido kelp, introducing layers of savoury umami that complement the citrus.

The result is a beautifully balanced condiment: refreshing and citrus-forward, yet rich, rounded and deeply savoury.

Known in Japan as Chotto Zeitaku na Ponzu, meaning "A Little Fancy Ponzu", this is a versatile expression of Japanese craftsmanship that elevates everything from traditional hotpots to contemporary culinary creations.

WHAT MAKES YAMAROKU PONZU DISTINCTIVE?

01. Naturally Brewed, Wooden-Barrel-Aged Soy Sauce

At the heart of this ponzu is Yamaroku's naturally brewed soy sauce, made using traditional wooden fermentation barrels known as Kioke.

Yamaroku continues to use large cedar barrels, some of which have been in operation for over 100 years. These barrels provide a natural environment for yeast, lactic acid bacteria and other microorganisms that contribute to the development of flavour during fermentation.

The soy sauce brings a deep savoury foundation to the ponzu, setting it apart from ordinary citrus-based dipping sauces.

02. 12% Japanese Citrus Juice

Yamaroku uses a generous 12% combination of two distinctive Japanese citrus fruits: Yuzu and Sudachi.

Yuzu: An aromatic Japanese citrus known for its fragrant peel, floral character and refreshing acidity.

Sudachi: A small Japanese citrus with a crisp, bright acidity and a clean, refreshing finish.

Together, they create a fragrant citrus profile that balances the richness of soy sauce and dashi.

03. Tanegashima Island Sugar

Sugar sourced from Tanegashima Island in Kagoshima Prefecture, Japan, balances the acidity of the citrus and the savoury character of the soy sauce.

It contributes a gentle sweetness that helps bring the different flavour elements together.

04. Bonito & Hokkaido Kelp – Traditional Japanese Umami

The ponzu incorporates bonito flakes and kelp from Hokkaido, introducing an additional layer of traditional Japanese dashi-inspired umami.

Bonito contributes a distinctive savoury depth, while kelp brings natural umami complexity.

These ingredients make the sauce particularly interesting for chefs looking to introduce depth and balance into their preparations.

Important: This product contains fish-derived ingredients and is non-vegetarian. It is not suitable for vegetarian or vegan diets.

05. Developed Through Japanese Brewing Collaboration

This ponzu was developed through experimentation and collaboration with Mr. Takahashi of Yamamo Takahashi Shoten, a historic Japanese producer established in 1852.

The collaboration brings together the craftsmanship of two established Japanese producers, combining traditional soy sauce brewing with expertise in creating a balanced ponzu.

TASTING PROFILE

• First impression: Bright, fresh and aromatic citrus.

• Citrus character: Fragrant yuzu with crisp sudachi acidity.

• Umami: Deep savouriness from naturally brewed soy sauce, bonito and kelp.

• Sweetness: Gentle sweetness from Tanegashima sugar.

• Finish: Refreshing, balanced and savoury, with lingering citrus notes.

The defining characteristic is its balance: the citrus provides freshness, while the soy sauce and dashi provide depth.

HOW TO USE YAMAROKU PONZU

A versatile Japanese condiment that works equally well in traditional Japanese cuisine and contemporary kitchens.

Japanese Cuisine

• Shabu-shabu and Japanese hotpots.

• Mizutaki (Japanese chicken hotpot).

• Gyoza dipping sauce.

• Tataki (lightly seared meat or fish).

• Grilled seafood and fish.

• Japanese salads and vegetable preparations.

• Sunomono (Japanese vinegar-style salads).

• Grilled meats and yakiniku.

Contemporary Culinary Applications

• Citrus-based vinaigrettes and salad dressings.

• Seafood crudo and carpaccio.

• Marinades for grilled fish and meats.

• Finishing sauce for roasted vegetables.

• Dipping sauce for dumplings.

• Contemporary Asian fusion dishes.

• Sauces for grilled and seared proteins.

For Professional Chefs

Yamaroku Ponzu can be used as a ready-to-use finishing sauce or as a flavour foundation for more elaborate preparations.

Its combination of citrus, naturally brewed soy sauce and dashi makes it particularly suitable for seafood, grilled proteins, contemporary Japanese cuisine and tasting-menu applications.

INGREDIENTS & PRODUCT INFORMATION

Complete Ingredients:

• Naturally brewed soy sauce (contains soybeans and wheat)

• Sudachi citrus juice

• Yuzu citrus juice

• Sugar (from Tanegashima Island)

• Bonito flakes

• Hokkaido kelp (Konbu)

Dietary Classification: NON-VEGETARIAN

Contains fish-derived ingredients (bonito).

Allergen Information:

• Soybeans

• Wheat (gluten)

• Fish (bonito)

Please check the physical product label for the final market-specific ingredient and allergen declaration.

PRODUCT SPECIFICATIONS

• Product Name: A Little Fancy Ponzu

• Brand: Yamaroku Shoyu

• Product Category: Japanese Ponzu Sauce

• Origin: Shodoshima Island, Kagawa Prefecture, Japan

• Soy Sauce Base: Naturally brewed, wooden-barrel-aged Japanese soy sauce

• Citrus Content: 12%

• Citrus Varieties: Yuzu and Sudachi

• Sweetener: Tanegashima Island sugar

• Umami Ingredients: Bonito flakes and Hokkaido kelp

• Dietary Classification: Non-vegetarian

• Allergens: Soybeans, wheat and fish

• Available Sizes: 145ml and 500ml (subject to availability)

THE BREWERY BEHIND THE BOTTLE

Yamaroku Shoyu – Shodoshima, Japan

Yamaroku Shoyu is a fifth-generation family-owned soy sauce brewery located on Shodoshima Island in Kagawa Prefecture, Japan.

The brewery has a history of approximately 150 years, although its exact founding year is not established in its official historical records.

Yamaroku is recognised for its commitment to traditional Kioke brewing, using large cedar barrels to naturally ferment and mature its soy sauces.

The brewery's fermentation storehouse, built over a century ago, is home to more than 100 varieties of yeast and lactic acid bacteria. These naturally occurring microorganisms contribute to the distinctive character of its soy sauce.

Today, Yamaroku continues to preserve this traditional approach under the leadership of fifth-generation brewer Yasuo Yamamoto.

Its dedication extends beyond producing soy sauce. The brewery actively works to preserve the disappearing craft of wooden-barrel making, helping ensure that traditional Japanese fermentation techniques can continue for future generations.

EXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE

SpicedLore, by Tropical Trading Co., is the exclusive importer of Yamaroku Shoyu in India.

Through direct relationships with exceptional Japanese producers, SpicedLore brings traditionally crafted, naturally fermented and thoughtfully curated condiments to India's culinary community.

We believe exceptional ingredients deserve to be understood beyond their flavour — through their origins, the people behind them and the traditions that shape them.

SpicedLore – Time • Craft • Culture.

Discover the art of Japanese fermentation with Yamaroku Shoyu.