Authentic Ponzu sauce from Suehiro, Japan.
Back label of authentic ponzu from Suehiro, Japan.
Offices of Suehiro, Japan.
  • Load image into Gallery viewer, Authentic Ponzu sauce from Suehiro, Japan.
  • Load image into Gallery viewer, Back label of authentic ponzu from Suehiro, Japan.
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Ponzu Sauce (Japan) - Bottle

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This ponzu that Suehiro makes is exceptional!  They use a blend of four different Japanese citrus:  Yuzu for aroma, Sudachi for acidity, Daidai for sweetness, and Yukou for mildness.

The floral/citrus fragrance of this ponzu is very aromatic.  It doesn't stop there as the beautiful flavor of the citrus is balanced by the soy sauce and mirin.  This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product.

Use this with raw fish, veggies, mayonnaise, noodles, etc.  Please refrigerate after opening.

Made in Tatsuno City, Hyogo Prefecture, Japan

Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar

Weight:  150 ml


The Producer - Located near the Ibogawa river that flows through Tatsuno City in Hyogo Prefecture and on into the Seto Inland Sea, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879. Tatsuno City is the birthplace of usukuchi soy sauce, where it has been brewed since the 1600s.  

Suehiro has made a commitment to continue their traditional brewing methods. Maintaining that commitment is not easy - there use to be 60 shoyu breweries in Tatsuno City, but now there are only a handful (including the third largest soy sauce brewer in Japan). 

But sticking to their guns has allowed them to produce superior shoyu. They use soy and wheat grown in Japan.  They brew in small batches.  Though they age in fiberglass tanks, not the cedar tanks used by other brewers, but the secret is that the building housing the tanks is made of wood, and that's where their specific strains of beneficial bacteria live, giving their soy sauce its unique taste.