We think allergen-free food has spent too long apologising for itself — quietly labelled "free from," treated as a compromise. We don't see it that way. Sozyë exists to prove the opposite: that a sauce built without soya, fish or shellfish can still hit harder than the originals it's replacing.

Seaweed, Not Substitution

We didn't set out to make a "soy sauce alternative." We set out to see what wild Scottish seaweed could do on its own terms — brewed slowly, the way real umami is made. What it does happens to solve the allergy problem too. That's the order it happened in, and it's the order that matters.

Small Batches. No Shortcuts.

Sozyë is brewed in small runs — around 2,000 litres a month, per sauce — because flavour like this doesn't scale by cutting corners. We'd rather stay small and right than big and diluted.

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