Soy Sauce

Naturally brewed soy sauce can contain trace alcohol from fermentation.

Why?

Traditionally brewed soy sauce is fermented from soybeans and wheat, and this fermentation process can produce a small amount of alcohol as a natural byproduct (often under 2%), similar to how bread or vinegar can contain trace alcohol. Most scholars consider this incidental, non-intoxicating trace alcohol acceptable, but views differ, so highly cautious consumers may prefer a halal-certified or tamari (often lower-alcohol) variety.

References

• General consensus of major halal certification bodies; scholarly opinions vary by school of thought

Last reviewed: 2026-09-08

This is informational guidance only, not a certified halal determination. Always consult an official halal certification body for certainty.