Highlights

• Yuzu grown in Umajimura — a remote mountain village of fewer than 1,000 people in Kochi Prefecture whose entire economy is built around yuzu citrus, tended by cooperative members for generations
• Grand Prize winner at Japan's 101 Villages Exhibition (1988) — the national recognition that put this village cooperative on Japan's food map and made this ponzu a household name across the country
• A three-way balance of bright yuzu citrus, rich bonito-and-kombu dashi, and mild soy: Japan's most beloved everyday ponzu since its launch in 1986

Details

• Common Product Name: Ponzu Soy Sauce Yuzu no Sato (ぽん酢しょうゆ ゆずの村)
• Net Weight: 500ml (16.9 fl oz)
• Ingredients: Soy sauce (domestic Japan), rice vinegar, yuzu juice, fructose-glucose syrup, flavor ingredients (bonito extract, kombu extract), hon mirin, seasoning (amino acids etc.), alcohol, sweetener (licorice root extract)
• Allergens & Properties: Contains Soy, Wheat. Contains Rice (from rice vinegar; rice is not a US FDA major allergen, noted as a precaution). Contains trace alcohol (natural preservative).
• Shelf Life: 12 months (unopened)
• Storage: Cool, dark place; refrigerate after opening
• Producer Name: Umajimura Agricultural Cooperative (馬路村農業協同組合). (Packaging is in Japanese.)
• Producer Location: Umajimura Village, Aki District, Kochi Prefecture, Japan

Producer's Story

Umajimura is one of the most remote villages in Japan — a mountain community deep in the forests of Kochi Prefecture, accessible by a single winding road, where the population has never much exceeded a thousand. What the village has always had is yuzu: trees that thrive in the cool, clean mountain air, tended by cooperative members whose families have farmed them for generations. In the 1980s, the cooperative transformed their yuzu harvest into a bottled ponzu sauce and entered it in Japan's 101 Villages Exhibition — a national program recognizing outstanding rural products — winning the Grand Prize in 1988. That recognition turned Umajimura's ponzu into a national icon, and the village into proof that a small rural community can build something the whole country wants.

Flavor Profile

ゆずの村 ("Village of Yuzu") opens with a bright, immediately recognizable citrus note — fresh yuzu without the bitterness that cheaper ponzus sometimes carry. The acidity is gentle and round, softened by the light dashi working underneath: bonito for depth, kombu for a clean umami finish. The soy brings just enough savory weight to make the ponzu feel complete rather than thin. The overall impression is balanced, clean, and versatile — a ponzu that enhances without overwhelming, and that works on almost anything you put it with.

Cooking Ideas

The essential hot pot companion: pour generously over shabu-shabu, tofu nabe, or any Japanese-style hot pot at the table; drizzled cold over silken tofu with grated ginger and bonito flakes; a bright citrus dressing for green salads, steamed asparagus, or grilled vegetables; a dipping sauce for gyoza, tempura, or spring rolls; splashed over grilled salmon, yellowtail, or chicken in the final moments of cooking for a light citrus glaze.

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