Patent ID: 8173185

Claim:
A process for producing a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to said soy sauce koji at a volume ratio of 170% to 450% (v/v) to the volume of plant seeds (converted as the bulk volume of fresh seeds) used for the preparation of said soy sauce koji; fermenting and maturing said soy sauce moromi, wherein this step comprises lactic acid fermentation and yeast fermentation; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to said first stage soy sauce moromi during the fermentation and maturation to prepare a second stage soy sauce moromi; and further fermenting and maturing said second stage soy sauce moromi, wherein this step comprises lactic acid fermentation and yeast fermentation.