Incredibly Delicious! Packed with Carefully Selected Made-in-Japan Ingredients and Additive-Free Commitment! Muchachaen Yuzu Ponzu 300ml

This ponzu sauce is made using the straight juice of organically grown yuzu citrus fruits grown in Teshio by Muchachaen, and naturally brewed soy sauce from Kajita Shoten, a long-established soy sauce brewery in Ozu City, Ehime Prefecture, and is finished with only pure rice vinegar, mirin, and beet sugar, resulting in a fragrant, clear-tasting sauce.

No food additives are added, making the most of the original flavor of the ingredients, resulting in a high-quality product that harmonizes the refreshing aroma and mellow flavor of yuzu.

This is a natural seasoning that can be used safely by health-conscious people, the elderly, and families with small children.

This versatile ponzu sauce can be used in a wide range of dishes, including hot pots and salads, as well as in place of salad dressing, bringing color and health to your daily meals.

Commitment to domestic organic ingredients and no additives

The greatest feature of this product is its thorough attention to the ingredients.

The yuzu juice is made from organically grown yuzu, produced by Tempo-In, a group of young producers from Muchachaen.

The rich fragrance and refreshing acidity unique to yuzu, which are carefully grown without relying on pesticides or chemical fertilizers, give ponzu a high-quality flavor.

The base soy sauce is made from naturally brewed whole soybeans by Kajita Shoten, a long-established company in Ozu City, Ehime Prefecture.

All soybeans and wheat used to make the soy sauce are locally produced in Ehime Prefecture, and we use safe ingredients whose origins and producers are known.

In addition, the soy sauce is naturally brewed in wooden barrels and slowly matured, giving it a deep, rich flavor that blends perfectly with the flavor of yuzu.

In addition, we only use carefully selected domestically produced ingredients such as vinegar and mirin.

For the acidity, we use pure rice vinegar from Uchibori Brewery, a long-established company founded in 1865, which gives it a mellow acidity and umami flavor.

For sweetness, we use beet molasses made from sugar beets grown in Hokkaido, which adds a rich, natural sweetness that cannot be achieved with highly refined sugar.

The mirin used is Mikawa mirin (a traditional mirin from the Mikawa region of Aichi Prefecture), which adds a refined sweetness and gloss.

All of these ingredients are combined to create an additive-free ponzu sauce that achieves a deep flavor and aroma without relying on chemical seasonings.

Our commitment to using 100% domestic ingredients and our additive-free, organic manufacturing process supports the high-quality taste and safety of this product.

Commitment to ingredients

• No food additives used
• Yuzu is straight juice squeezed from organically grown yuzu, grown without the use of pesticides or chemical fertilizers.
• The soy sauce is naturally brewed by the long-established soy sauce brewery "Kajita Shoten."
• The vinegar is pure rice vinegar from Uchibori Brewery, a long-established company founded in 1865.
• The mirin is Mikawa mirin (hon mirin) from the long-established Kadoya Bunjiro Shoten, which was founded in 1910.
• The sweetness comes from beet molasses, a sugar containing sugar made from sugar beets grown in Hokkaido.

The challenge of pesticide-free cultivation

Since its founding in 1974, Muchachaen has been cultivating terraced fields in the hills of Akehama, with the aim of practicing agriculture that is "reasonable for both people and nature."

Thanks to the efforts of the third generation, they encouraged their contracted farmers to grow their produce without pesticides, laying the foundation for today's commitment to quality.

Preserving traditional manufacturing methods

The juice is made from carefully squeezed, locally harvested, fully ripe yuzu, and used generously.

It is blended in an exquisite balance with soy sauce and brewed vinegar, and is aged over time to create a mellow, deep flavor.

How to upgrade your everyday items

• A must-have for hot pot dishes: Mizutaki, shabu-shabu, and yudofu to bring out the flavor of the ingredients.
• For grilled fish and meat: Also great for grilled salted saury and horse mackerel, yakitori, and steak.
• Salad dressing: Mix with olive oil in a 1:1 ratio for a Japanese-style dressing
• Vinegared dishes and salads: Vinegared mozuku seaweed, vinegared octopus and cucumber, blanched spinach
• For gyoza and fried chicken: Use as a dipping sauce instead of soy sauce for a refreshing aftertaste

About Muchachaen Co., Ltd.

Founded in 1974 as a research plot for organic mandarin orange cultivation, the organization is rooted in the terraced fields of Akehama-cho, Seiyo City, Ehime Prefecture.

Based on the founding principle of "minimizing the use of pesticides and chemical fertilizers and harnessing the power of nature," the organization now counts over 70% of farmers across six local communities as participants.

Through a system in which producers and consumers directly agree on prices and supply, the organization advocates for environmental conservation and promotes sustainable "ecological community building" through a variety of local activities, including support for young farmers entering agriculture, acceptance of overseas trainees, and welfare programs for the elderly.

The company has now relocated its office to a closed local elementary school, and is attracting increasing attention both from within Japan and overseas.

Muchachaen's Cultivation Policy

• No herbicides or chemical fertilizers are used.
• Starting from zero pesticide use, applications are kept to the bare minimum necessary.
• In the event of an outbreak of pests or diseases, we first respond by using natural pesticides (*1) that can be used in organic farming.
• Only in the event of an abnormal outbreak that cannot be contained, will pesticides that do not meet organic farming standards be used to the minimum extent possible. (※2)

(※1) Approved for use in organic farming under the Japanese Agricultural Standards (JAS).

(※2) In standard citrus cultivation in Ehime Prefecture, the guideline allows for up to 18 pesticide applications.