This soy sauce is prepared from the same producer's Koikuchi Marudaizu soy sauce. The latter, fermented for one year, has a slight natural sweetness and is very umami. It is combined with yuzu juice, produced locally in the Shikoku region, and kombu, which reduces acidity and gives it a milder flavor.

Yuzu soy sauce is perfect for raw fish dishes such as sashimi and sushi, as well as shrimp and white meat. It can also be used to prepare vegetables and is ideal with fried foods such as gyoza, fried fish, and grilled meats.

Soy sauce (Water, Soybeans, Wheat, Salt) (62.67%), Sugar (15%), Yuzu juice (14.5%), Water (4%), Kombu extract (Kombu extract, Reduced glucose syrup, Salt) (3.33%), Brewed vinegar (0.5%)