The present invention relates to a soy sauce prepared using persimmon peel and a method of preparing the soy sauce. The present invention relates to a method of preparing a soy sauce prepared using persimmon peel, the method including: a persimmon peel sugar fermenting step of adding apple and sugar to persimmon peel to ferment sugar, and then filtering the fermented sugar to prepare a persimmon peel sugar fermented liquor a soy sauce mixture preparing step of adding the persimmon peel sugar fermented liquor prepared in the persimmon peel sugar fermenting step to a soy sauce and mixing the persimmon peel sugar fermented liquor with the soy sauce to prepare a soy sauce mixture a first soy sauce boiling step of boiling the soy sauce mixture prepared in the soy sauce mixture preparing step a second soy sauce boiling step of adding an apple extracted juice fermented liquor to the soy sauce mixture boiled in the first soy sauce boiling step and boiling the mixture again and a soy sauce ripening step of putting the soy sauce mixture boiled in the second soy sauce boiling step into an Onggi (pottery) to ripen the soy sauce mixture, and the soy sauce prepared using persimmon peel by the method. The present invention relates to a soy sauce prepared using persimmon peel and a method of preparing the soy sauce, and more specifically, to a soy sauce prepared using persimmon peel, the soy sauce which comprises active ingredients of persimmon and has improved taste and flavor by adding persimmon peel to a soy sauce prepared by a general conventional method, thereby preparing a flavor-improved soy sauce, and a method of preparing the soy sauce.COPYRIGHT KIPO 2016본 발명은 감 껍질을 이용하여 제조된 간장 및 그 제조방법에 관한 것으로, 감 껍질에 사과 및 설탕을 첨가하여 당 발효 시킨 후 여과하여 감껍질당발효액을 제조하는 감껍질당발효단계 간장에 상기 감껍질당발효단계에서 제조된 감껍질당발효액을 첨가한 뒤 혼합하여 간장혼합물을 제조하는 간장혼합물제조단계 상기 간장혼합물제조단계에서 제조된 간장혼합물을 끓여내는 1차간장끓임단계 상기 1차간장끓임단계에서 끓여낸 간장혼합물에 사과착즙발효액을 첨가하여 다시 끓여내는 2차간장끓임단계 및 상기 2차간장끓임단계에서 끓여낸 간장혼합물을 옹기에 넣고 숙성시키는 간장숙성단계를 포함하여 제조되는 것을 특징으
