The present invention relates to a method of producing a soy sauce, and more specifically, to a method of producing a bamboo salt soy sauce. The method comprises the steps of: steaming black beans for 3-7 hours spreading out the steamed black beans to cool the same to 20-40 °C mixing the cooled black beans, koji mold, and peanut powder molding the black beans mixed with the koji mold and the peanut powder into fermented soybean lumps and tying the outside of the molded fermented soybean lumps with rice straws drying the molded fermented soybean lumps in the sun fermenting the dried fermented soybean lumps for 24-48 hours while maintaining 15-35% humidity and 20-40°C temperature placing the fermented soybean lumps in an earthen pot, and completely immersing the fermented soybean lumps in a mixture solution containing 100 parts by weight of bamboo salt water, 20-40 parts by weight of Salicis radicis cortex water, 15-25 parts by weight of a fermented jujube extract, and 5-15 parts by weight of a red ginseng extract, to age the same to produce a fermented broth and separating the fermented soybean lumps from the fermented broth, filtering out suspended matters, and heating the broth to a volume 70-90% of the initial volume to produce a soy sauce. The method of producing a bamboo salt soy sauce according to the present invention harmonizes tastes of jujube and soy sauce while enhancing the taste and aroma of the soy sauce, allows a consumer to consume bacteria beneficial to a human body along with the soy sauce, and produces a soy sauce with a high content of essential amino acids and an excellent function of fundamentally blocking the formation of carcinogens.COPYRIGHT KIPO 2018본 발명은 간장 제조방법에 관한 것으로, 더욱 상세하게는 죽염간장 제조방법에 관한 것이다. 본 발명은 쥐눈이콩을 3~7시간 동안 증숙시키는 단계, 상기 증숙된 쥐눈이콩을 펼쳐놓은 후, 20~40℃의 온도로 식히는 단계, 상기 식은 쥐눈이콩, 국균 및 땅콩분말을 혼합하는 단계, 상기 국균 및 땅콩분말이 혼합된 쥐눈이콩을 메주로 성형한 후 상기 성형된 메주의 외부를 볏짚으로 엮는 단계, 상기 성형된 메주를 햇볕에 건조시키는 단계, 상기 건조된 메주를 15~35%의 습도 및 20~40℃의 온도를 유지하며 24~48시간 동
