Provided are: a salt-free or low-salt soy sauce-like seasoning liquid which is free from contamination from microbes and which has excellent taste and functionality； and a production method therefor. A salt-free or low-salt soy sauce-like seasoning liquid that has excellent taste and functionality is obtained by adding salt-free or low-salt mother liquor to solid koji prepared by inoculating a grain ingredient having soybeans or wheat as a main ingredient with koji mold to prepare a moromi mash, sterilizing the moromi mash, and then carrying out yeast fermentation in a container capable of suppressing the entry of harmful microbes.
