Rice Shoyu – Soy-Free Gluten-Free Japanese Soy Sauce Alternative, 150ml

Rice Shoyu by Umami Shoyu is a rare Japanese craft seasoning that does what most assumed impossible: it replicates the deep, savory flavor of soy sauce — with zero soy and zero wheat. Made by fermenting sake lees and rice koji in traditional Reiwa Kura-style breweries, this small-batch shoyu is brewed by skilled Japanese artisans and available only in limited quantities.

Why Rice Shoyu Exists

Two real problems inspired its creation. First, soy and wheat allergies affect millions — yet most Japanese seasonings contain both. Second, sake production generates vast quantities of sake lees (kasu) as a byproduct, most of which go to waste. Rice Shoyu solves both at once: it upcycles sake lees into a premium seasoning that's fully allergy-friendly and environmentally responsible.

How Rice Shoyu Tastes & How to Use It

The flavor is rich, umami-forward, and surprisingly close to conventional shoyu — with a slightly rounder, less sharp profile. It works as a direct 1:1 substitute for regular soy sauce in virtually any recipe. Use it for:

• Dipping — sushi, sashimi, gyoza, and dumplings
• Marinades — meats, tofu, and seafood
• Stir-fries — add towards the end of cooking
• Soups & ramen — season broths and tsuyu
• Dressings — salads, cold noodles, and grain bowls
• Steak & seafood — finishing sauce or dipping
• Fried rice — umami depth without wheat

Who It's For

• Soy allergy or soy intolerance sufferers
• Celiac disease and gluten-free diet followers
• Vegans seeking a soy-free umami seasoning
• Home cooks and chefs looking for a premium, sustainable condiment

Key Facts

• Soy-free · Gluten-free · Vegan · No artificial additives
• Made from: sake lees, rice koji — upcycled & sustainable
• Use 1:1 in place of regular soy sauce

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