Lockdown, 2020.

Sozyë started in London, in 2020 — one of the food businesses that stayed open while the rest of the city closed. Jacob and Manisha had time between orders, and a question they couldn't shake: could Scottish seaweed do what soya, fish and oyster sauce do, without the soya, the fish, or the fourteen allergens that come bundled in with them?

The seaweed itself comes from a friend on Scotland's north coast, who hand-harvests it the traditional way. Two years of brewing later, the answer was Sozyë.

Wick. North Coast. Wild.

Every bottle starts as wild seaweed, hand-harvested from Scotland's north coast near Wick — not farmed, not imported. It's brewed slowly, the way soy sauce has been brewed for centuries, until it carries the same depth and umami weight chefs reach for instinctively.

Great Taste Startisan of the Year 2022

  • NOYA — ★★★ Great Taste

  • NOYSTER — ★★★ Great Taste

  • NISH — ★★ Great Taste

Three sauces. One seaweed. No allergens, no compromise on the umami that makes food taste like food. Use NOYA like soy sauce, NISH like fish sauce, NOYSTER like oyster sauce — same instinct, different source.