A journey back to the source In April 2025, YAYA Kombucha co-founder Charlotte travelled to Kyushu and Shikoku, Japan, the lush southern islands where yuzu trees grow wild between mountains and mist.  This trip wasn’t just about sourcing ingredients. It was about connection, to the land, to the farmers, and to the flavour that defines YAYA Kombucha Yuzu. At YAYA, we’ve always believed that good kombucha starts long before fermentation. It begins in the soil, with the people who grow what we use. In the orchards: farmers, flavours & stories The journey led Charlotte through winding mountain roads and small farming villages. In Kyushu, she met Shuji-san, a Shinto priest and lifelong yuzu grower. His family’s orchard, perched on a hillside overlooking the sea, has been producing yuzu for generations. When Charlotte tasted juice straight from the press, pure, golden, and almost electric, she understood what made Japanese yuzu so special. It wasn’t just the flavour; it was the care, the craft, and the centuries of tradition behind it. What this journey made us feel Standing among those orchards, Charlotte felt something familiar, the same sense of curiosity and intention that started YAYA back in 2017. ‘It reminded me why we started brewing kombucha in the first place,’ she says. ‘To create something real. Something that connects people through flavour and craft.’ The trip revealed the human side of every can of YAYA Kombucha Yuzu, not just an ingredient, but a community of growers who live and breathe their work. Each handshake, each glass of fresh juice, deepened our commitment to sourcing with integrity and transparency. And even though it was a tough harvest year, the farmers’ resilience was inspiring. Their belief in quality over quantity mirrored YAYA’s own philosophy: do it small, do it well, and do it with purpose. From grove to can Back home, every can of YAYA Kombucha Yuzu carries a little piece of that journey, the fragrance of the orchards, the warmth of t