The present disclosure relates to a method for manufacturing soy sauce. More particularly, the present disclosure relates to a method for manufacturing soy sauce using bamboo salts. The method according to the present disclosure includes: steaming small beans for 3˜7 hours cooling the steamed small beans at a temperature of 20˜40° C., after spreading the steamed small beans mixing the cooled small beans with koji mold and peanut powder forming a fermented soybean lump using the small beans mixed with the koji mold and the peanut powder, and tying an external portion of the fermented soybean lump using a rice straw drying the formed fermented soybean lump in sunshine fermenting the dried fermented soybean lump for 24˜48 hours while maintaining a humidity of 15˜35% and a temperature of 20˜40° C. manufacturing a fermentation liquor by putting the fermented soybean lump in a jar, and by soaking the fermented soybean lump to be totally submerged in a mixed liquor of 100 parts by weight of bamboo salt water, 20˜40 parts by weight of Ulmus davidiana water, 15˜25 parts by weight of jujube fermentation liquor, and 5˜15 parts by weight of red ginseng extract and completing the soy sauce, by separating the fermented soybean lump from the fermentation liquor, filtering floating matters, and by heating the fermentation liquor to be reduced by 70˜90% of an initial volume. The method for manufacturing soy sauce using bamboo salts according to an exemplary embodiment of the present disclosure may enhance taste and flavor of the soy sauce. In addition, the soy sauce according to an exemplary embodiment of the present disclosure has high content of necessary amino acid in the soy sauce, and may fundamentally prevent generation of cancer-causing agent.
