The present invention relates to a method for producing a spicy soy sauce using a blueberry fermentation liquid and a spicy soy sauce using a blueberry fermentation liquid produced by the same method, wherein the method comprises: a step (a) of preparing a medium mixture by adding an ethanol and a Acetobacter pasteurianus strain to a medium made by adding purified water to an undiluted solution extracted from blueberry, and performing sterilization thereof, and preparing a medium mixture by adjusting sugar content of the medium, which is made by adding the purified water to the undiluted solution extracted from blueberry and sterilizing the same, and adding a Pediococcus acidilactici strain to the medium a step (b) of fermenting the medium mixture prepared in the step (a) and performing sterilization to produce a blueberry fermentation liquid a step (c) of preparing a licorice root extract by inputting a licorice root into water, performing extraction and filtration, inputting the prepared licorice root extract into a saccharified liquid made by inputting malt and water into boiled rice and performing saccharification and filtration, and boiling the mixture down to produce licorice syrup a step (d) of producing broth by inputting green onion, kelp, anchovy, white radish, onion and apple into water, and heating and filtrating the same and a step (e) of mixing the blueberry fermentation liquid produced in the step (b), the licorice syrup produced in the step (c), the broth produced in the step (d), soy sauce, pear juice, onion juice and garlic juice and heating the mixture. The present invention can make sauces diverse.본 발명은 (a) 블루베리를 착즙한 원액에 정제수를 첨가한 후 멸균하여 제조한 배지에 에탄올 및 아세토박터 파스테리아누스(Acetobacterpasteurianus) 균주를 첨가한 배지 혼합물 또는 블루베리를 착즙한 원액에 정제수를 첨가한 후 멸균하여 제조한 배지의 당도를 조정한 후 페디오코커스 애시디락티시(Pediococcus acidilactici) 균주를 첨가한 배지 혼합물을 준비하는 단계 (b) 상기 (a)단계의 준비한 배지 혼합물을 발효시킨 후 살균하여 블루베리 발효액을 제조하는 단계 (c) 감초에 물을 넣고 추출한 후 여과하여 감초 추출물을 준비하고, 밥에 엿기름 및 물을 넣고 당화시킨 후 여과한 당화액에 상기 준비한
