It is an object of the present invention to provide a soy sauce having a pH of less than 4.6 in which sourness and acid odor are suppressed and the umami of the aftertaste is improved. By adjusting the ethyl lactate concentration per 1 w / v% of the total nitrogen concentration of soy sauce to 20 ppm or more, a soy sauce having a pH of less than 4.6 in which sourness and acid odor are suppressed and the umami of the aftertaste is improved is obtained.本発明は、酸味と酸臭が抑制され、かつ後味の旨味が改善されたpH4.6未満の醤油を提供することを課題とする。 醤油の全窒素濃度1w/v%あたりのエチルラクテート濃度を20ppm以上に調整することで、酸味と酸臭が抑制され、かつ後味の旨味が改善されたpH4.6未満の醤油を得る。
