PROBLEM TO BE SOLVED: To provide a salt koji having an increased umami and a production method capable of efficiently obtaining the salt koji. SOLUTION: The amino acid composition of salt koji has a ratio of alanine to the total of aspartic acid and alanine (mol/mol) of 0.7 or more. A method for producing salt koji, which comprises fermenting and aging fermented and ripened moromi, which is a mixture of rice koji and saline, and adding aspartic acid-decarboxylating Tetragenococcus halophilus strain to the moromi. The ratio (mol/mol) of lactic acid to the total amount of organic acids in salt koji is preferably 0.5 or more. [Selection diagram] Figure 2【課題】旨味が増した塩麹、及びその塩麹を効率良く得ることができる製造方法の提供。【解決手段】塩麹中のアミノ酸組成において、アスパラギン酸とアラニンの合計に対するアラニンの比率（ｍｏｌ／ｍｏｌ）が０．７以上である塩麹。米麹を食塩水と混合した諸味を発酵・熟成するに際し、諸味にアスパラギン酸脱炭酸性テトラジェノコッカス・ハロフィルス菌株を添加して発酵・熟成させる塩麹の製造方法。塩麹中の有機酸の合計に対する乳酸の比率(mol/mol)が０．５以上であることが好ましい。【選択図】図２
