The present invention relates to a method to manufacture soy sauce with Japanese apricots. The method includes: a preparation step (S0) of preparing, to 333-667 parts by weight of salty water of which salinity is 13.5-15.5%, 240-400 parts by weight of undiluted amino acid, 24-200 parts by weight of undiluted soy sauce, 1-3 parts by weight of MSG, 0.2-0.5 parts by weight of natural sweetener, 35-55 parts by weight of high fructose, 3-7 parts by weight of caramel, 30-80 parts by weight of Japanese apricot extract, and 0.1 parts by weight of preservatives, but preparing the Japanese apricot extract by heating Japanese apricots at 77-83°C for 11-13 hours, removing seeds from the Japanese apricots, and pressurizing and filtering the Japanese apricots without the seeds a material mixing step (S1) of mixing the salty water, the undiluted amino acid, the undiluted soy sauce, the MSG, the natural sweetener, the high fructose, and the caramel a heating and sterilizing step (S2) of heating and sterilizing the mixture at 70-83°C for 20-30 mins a cooling step (S3) of cooling the heated and sterilized mixture at no more than 40°C a filtering step (S4) of filtering the sterilized mixture a preservative mixing step (S5) of mixing and stirring preservatives with the filtered mixture a Japanese apricot extract mixing step (S6) of adding the Japanese apricot extract to the mixture and then equally mixing the Japanese apricot extract with the mixture and a fermentation and maturing step (S7) of fermenting and maturing the mixture, mixed with the Japanese apricot extract, at room temperature for 2-3 months. As such, a user is able to season food, add flavor to the food, and take Japanese apricot ingredients, which are beneficial for a human body, by using the soy sauce with Japanese apricots for cooking.COPYRIGHT KIPO 2017본 발명은 매실 간장의 제조 방법에 관한 것으로, 13.5∼15.5%의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부,
