Small Batch Bourbon Ponzu is a combination of Bluegrass Soy Sauce, all-natural fresh lemon juice, rice wine vinegar, and a hint of Kentucky bourbon. With the perfect balance of salty and sweet this vibrant sauce adds citrus elements perfect for dumplings and sushi. The clean and refreshing flavors are great for making salad dressings, seasoning fresh vegetables, or marinating fish, pork, poultry, and beef. Traditional ponzu uses yuzu, an East Asian fruit that doesn’t really grow here. We use lemon juice to get that bright, citrus flavor. It started while hand-peeling hundreds of lemons for another product. Hating waste and loving efficiency, Matt decided to use the lemon juice to make ponzu. Small Batch Bourbon Ponzu is made with a base of our flagship product, Bluegrass Soy Sauce. The world’s original microbrewed, barrel-aged soy sauce. Meaty, brothy, briny, and leathery with a subtle sweetness. Use with sushi, sashimi, anywhere else you might use soy sauce, or level up your sauces and dressings. We like to keep things simple. Bluegrass Soy Sauce follows a traditional Japanese recipe of only five ingredients, all sourced from right here in the USA. Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. We ferment and age the soybean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon. Bluegrass Soy Sauce ages for a full 12 months and is finished in bourbon barrels sourced from local distilleries. That barrel-aging infuses the soy sauce with the essence of Kentucky’s finest bourbon, and pulls in rich, oaky flavor notes from the charred barrels. The final product has a unique smoky, brothy flavor with hints of oak and a sweetness reminiscent of fine Kentucky bourbon.