The present invention relates to a soy sauce and a manufacturing method thereof, the method comprising the steps of: mixing 11-14 parts by weight of dried garlic, 11-14 parts by weight of dried green onion, 11-14 parts by weight of burdock, 23-30 parts by weight of lentinus edodes, 28-35 parts by weight of dried anchovy, and 14-17 parts by weight of dried kelp into 8 liters of water, filtering a solid ingredient, and obtaining an extract adding 0.5-0.8 parts by weight of refined rice wine and 1.0-1.5 parts by weight of oligosaccharide, with respect to 100 parts by weight of the extract obtained from the step of obtaining the extract, and boiling the mixture for 8-12 minutes to manufacture a concentrate and mixing the concentrate extracted from the step of manufacturing the concentrate and a brewed soy sauce at a same weight ratio, and boiling the mixture for 8-12 minutes to manufacture the soy sauce.COPYRIGHT KIPO 2015본 발명은 맛 간장 및 그 제조방법에 관한 것으로, 물 8리터에 건 마늘 11~14중량부, 건 대파 11~14중량부, 우엉 11~14중량부, 표고버섯 23~30중량부, 건 멸치 28~35중량부, 건 다시마 14~17중량부를 교반하여 끓인 후 건더기를 걸러내어 추출액을 얻는 단계 상기 추출액을 얻는 단계에서 얻은 추출액 100중량부에 대하여 정종 0.5~0.8중량부와 올리고당 1.0~1.5중량부를 추가 투입하고 8분~12분 동안 끓여주어 농축액을 제조하는 단계 그리고 상기 농축액을 제조하는 단계에서 추출한 농축액과 양조간장을 각각 동일 중량비로 혼합하여 8분~12분 동안 끓여주어 간장을 제조하는 단계 를 포함한다.
