Perforated traditional soybean malt(Meju) with a plurality of through-holes at regular intervals to allow smooth ventilation in the inner center is provided, which promotes the growth of facultative anaerobic microorganisms as well as obligate anaerobic microorganisms and thus improves the smell, taste, color and storage properties of fermented soy products. A perforated traditional soybean malt(10) has a through-hole(110) at regular intervals on one or more surfaces of a top and bottom surface, right and left surface and front and rear surface. The through-hole has a diameter(D) of 2 to 15mm and a plurality of through-holes have a distance(G) of 20 to 60mm. A plurality of through-holes of 10mm are made on the block. The block is dried for 4 days and fermented in a natural state. Then, 2kg perforated soybean malt is mixed with 8L saline water with 22deg. Baume and aged for 60 days to obtain soybean paste and soy sauce.
