And how YAYA Kombucha helped start the trend
Before yuzu appeared on trend lists and in cocktail menus, YAYA Kombucha had already embraced it. Back in 2017, Tom and Charlotte were searching for new flavours that could redefine what kombucha could taste like: real, layered, and refreshingly different. That curiosity led them to yuzu, a rare Japanese citrus unlike anything else.
The first small batch of YAYA Kombucha Yuzu was an experiment. A bright, aromatic twist on the familiar. But once people tasted it, it quickly became a favourite. By 2019, it had earned a permanent place in our lineup, long before yuzu became a buzzword in the food and wellness world.
Why yuzu is the new flavour trend
So why is everyone suddenly talking about yuzu? Because it’s not your typical citrus. Yuzu’s aroma is intense yet elegant, floral, tangy, and full of character. Its flavour sits somewhere between grapefruit, lime, and mandarin, with a fragrance that feels both new and nostalgic.
In Japan, yuzu has long been treasured for its unique personality. It’s used in fine dining, skincare, tea ceremonies, and even traditional winter rituals. As global chefs and food makers began to explore its versatility, yuzu quickly became a symbol of authenticity and craftsmanship, a flavour that represents care and culture.
Now, you’ll find yuzu in cocktails, desserts, and even as ‘Flavour of the Year’ by Monin. But for YAYA, yuzu isn’t a passing trend, it’s part of who we are.
YAYA Kombucha and yuzu
When YAYA introduced YAYA Kombucha Yuzu in 2017, it wasn’t inspired by a market report, it was driven by curiosity. Tom and Charlotte discovered yuzu through experimentation and a love of real, crafted taste.
That pioneering spirit helped shape YAYA’s identity: curious, connected, and grounded in authenticity. While others followed the wave, YAYA had already been working with organic yuzu sourced from small family orchards in Japan. Long before “Japanese citrus” became a headline ingredient.
Our relationship with yuzu growers continues to this day. We work closely with farms in Kyushu and Shikoku, Japan, ensuring that every drop of juice comes from real fruit, grown with care and respect for nature.
The taste of YAYA Kombucha Yuzu
So, what makes YAYA Kombucha Yuzu special? It’s the balance. The drink combines our naturally fermented kombucha, made with organic green and black teas, raw cane sugar, and a living SCOBY, with organic Japanese yuzu juice. The result is a crisp, aromatic, and lightly tart kombucha that finishes clean, not sweet.
It’s the kind of drink that surprises people, especially those who think they don’t like kombucha. Bright citrus up front, a dry finish at the end, and a natural fizz that feels alive.
Every can tells a story: from the orchards of Japan to the hands that craft it.
A flavour with a story
Yuzu may be trending now, but for us, it’s always been more than that, it’s a symbol of our curiosity and our connection to real ingredients and real people.
We’re proud that we helped bring this incredible fruit into the spotlight. And we’re even prouder that it continues to inspire a new way of thinking about flavour, fermentation, and craft.
👉 Discover the story, and the taste, behind YAYA Kombucha Yuzu.
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