The present invention provides not only a brewing soy sauce, but also a novel and mellow brewing soy sauce with few smell of soy sauce. Specifically, the present invention provides a preparation method for brewing soy sauce, which is characterized by making soy sauce koji, training the brine solution in the suitable amount that becomes 170~450%(V/V) of the ratio of water supply into the above－mentioned soy sauce koji to make unrefined soy sauce, then allowing the above－mentioned unrefined soy sauce to ferment, adding soy sauce koji or soy sauce koji and brine solution during the fermentation of unrefined soy sauce, and further fermenting the unrefined soy sauce after addition.本發明提供的不僅是釀造醬油，乃醬油香稀少且具有芳醇香氣之新穎醬油之製法。具體而言，本發明係提供一種調製醬油麴，於上述醬油麴中加入適量食鹽水使供水比率為170~450%(V/V)以調製醬油諸味，並使上述醬油諸味發酵熟成，於上述發酵熟成過程中的醬油諸味中，添加醬油麴或醬油麴及食鹽水，再使上述添加後的醬油諸味更加發酵熟成為特徵的釀造醬油之製法。
