Ponzu Shōyu (Citrus Soy Sauce)

'Ponzu' alone refers to a mixture of citrus juice and vinegar without soy sauce — historically a basic kitchen acidulant. 'Ponzu shōyu' (or 'ajitsuke ponzu') refers to the composite seasoning that adds soy sauce, dashi, mirin, and sometimes sugar — the everyday product sold in bottles and used as a dipping sauce. In commercial retail and consumer usage, the term 'ponzu' is loosely used to mean 'ponzu shōyu' since the unflavored citrus-vinegar mix is rarely sold separately. The JAS Standard formally distinguishes them based on soy sauce content and labeling.

Yuzu commands the highest premium globally and has the strongest brand recognition in export markets — yuzu ponzu is the standard 'gourmet Japanese' product positioning. Sudachi (Tokushima specialty) and kabosu (Ōita specialty) command regional premiums and appeal to specialty Japanese cuisine markets. Daidai is traditional and historically authentic but less commercially known internationally. For broadest export appeal: yuzu single-citrus ponzu. For specialty Japanese restaurant supply: sudachi or kabosu single-citrus ponzu. Multi-citrus blends (yuzu + sudachi + kabosu) target balanced acidity and aroma at moderate price points.