PURPOSE: A method of manufacturing aged soy sauce and the soy sauce manufactured thereby are provided to reduce cooking time while increasing shelf life of meat products and improving productivity of the soy sauce for hard-boiled food, fried dish and boiled rice mixed with vegetables or noodles mixed with vegetables. CONSTITUTION: A method of manufacturing aged soy sauce comprises the following steps: heating soy sauce 5 weight% ~ 70 weight% and starch syrup or sweetener 50 weight% ~ 5 weight% in a sauce manufacturing tank of double-jacket structure with direct fired heating or steam heating for 20 ~ 30 minutes at 30 ~ 40°C(S10); mixing additives of onion 25 weight% ~ 0.06 weight%, garlic or black garlic 0.01 weight% ~ 11.1 weight%, zingiberis Rhizoma crudus 5 weight% ~ 0.01 weight%, hot taste component 5.07 weight% ~ 0.01 weight%, caramel 0.01 weight% ~ 3 weight%, and spice 4.9 weight% ~ 0.01 weight% with heated mixtures; concentrating the sauce with direct heating or steam heating to Brix 25% ~ 85%; and
