According to the present invention, a low common salt soy sauce having a favorable flavor, and, in particular, a low common salt soy sauce having a favorable flavor, containing ethanol, 2-phenyl ethanol, isobutyl alcohol, and isoamyl alcohol, which are known as important aromatic components in soy sauce at high concentrations, and further containing succinic acid, which is a taste component, at a high concentration can be obtained without using special means. Conventional soy sauce powders are disadvantageous in that they are likely to become hygroscopic and deliquescent and thus they easily form powder blocks during storage, and that they have high stickiness and thus they are less likely to be uniformly mixed with other powder components. The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations in order to overcome such disadbantages without using special means. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which comprises adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1 x 10 7 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v%, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.本發明不採用特殊方法而獲得一種風味良好之低鹽醬油，尤其係一種分別以高濃度含有作為醬油中之重要香氣成分而已知之乙醇、2-苯乙醇、異丁醇以及異戊醇，進而以高濃度含有作為呈味成分之丁二酸的風味良好之低鹽醬油。又，本發明不採用特殊方法而解決粉末醬油之缺點，即除了存在吸濕性、潮解性且保存時容易結塊以外，還易黏膩、難以與其他粉末成分均勻地混和之缺點，並且獲得一種以高濃度含有2-苯乙醇以及丁二酸、且風味良好之粉末醬油。於醬油之製造方法中，向每1 g醪中醬油酵母活菌數為1×107個以上之醪中添加糖類原料，並且調整食鹽濃度，使熟成後之醪液汁之食鹽濃度達到4.0~12.0 w/v%，使該醪醱酵、熟成，藉此獲得作為課題之低鹽醬油。所得低鹽醬油之pH值為4.7~6.0。
