PURPOSE: Low-salt soy sauce containing one or more additives selected from nucleotide-based seasonings, amino acid-based seasonings, organic acid salt-based seasonings and an acidulant is provided. The product has a salty taste despite a low salt concentration. CONSTITUTION: The low-salt soy sauce has a salt concentration of 9w/w% or less, a potassium concentration of 0.5 to 3.7w/w% and a nitrogen concentration of 1.9w/w% or less and additionally contains one or more additives selected from nucleotide-based seasonings, amino acid-based seasonings, organic acid salt-based seasonings and an acidulant. Preferable weight ratio of nitrogen/potassium is 0.5 to 1.2. The nucleotide-based seasonings are sodium, potassium or calcium salts of 5'-guanylic acid, 5'-inosinic acid, The amino acid-based seasonings are glycine, arginine, lysine, histidine, glutamic acid or its sodium salt or potassium salt and the organic acid salt-based seasonings are sodium or calcium salts of organic acids such as succinic acid, malic acid, citric acid, tartaric acid, gluconic acid or the like.본 발명은 식염 농도 9w/w% 이하, 염화칼륨 농도 0.5～3.7w/w%이면서 질소 농도 1.9w/v% 이상인 저염 간장류에 관한 것이다. 식염 농도가 낮음에도 불구하고 충분히 짠맛을 느낄 수 있는 저염 간장류이다.
