✓BUILT ON KIOKE BARREL-AGED SHOYU: The soy sauce base is brewed by Shibanuma - founded 1688, still on the same ground in Tsuchiura, Ibaraki after more than 330 years, in 67 wooden kioke barrels. Soy sauce is the first and largest ingredient at 45.5%, so this tastes like shoyu, not citrus flavoring.
✓A FULL 500ML BOTTLE - MOST CRAFT PONZU IS 300ML: Artisan Japanese ponzu almost always arrives in a 200-300ml bottle. This is 16.9 fl oz (500ml), roughly 33 tablespoons, so you can cook with it instead of rationing it. Keep refrigerated after opening.
✓BRIGHT CITRUS, ROUNDED BY REAL DASHI: Yuzu juice and lemon juice give the top note, and dried bonito, mackerel and horse mackerel extract round off the sharp edge that makes many ponzu taste purely sour. Customers use it on sashimi, gyoza, soba, grilled fish, cold tofu, salads and hot pot.
✓WE PUBLISH THE WHOLE RECIPE: Soy sauce 45.5%, water 22.8%, high fructose corn syrup with sugar 11.1%, brewed vinegar 11.1%, yuzu juice 4.4%, bonito extract 1.8%, seasoning 1.8%, MSG 0.9%, yeast extract 0.5%, lemon juice 0.2%. Yes, it contains MSG and corn syrup - we would rather you read it here than find it on the bottle. CONTAINS SOY, WHEAT, FISH (BONITO, MACKEREL, HORSE MACKEREL).
✓MADE IN JAPAN, NON-GMO SOYBEANS: Brewed in Japan in an FSSC 22000 / ISO 22000 certified plant, FDA facility registration 16903203838. The soybeans are non-GMO. We limit that statement to the soybeans on purpose - the sweetener is US corn syrup and sugar, so we do not claim the whole bottle is non-GMO.