Soy sauce-like liquid seasoning and method for producing same

A method for producing a low salt soy sauce liquid seasoning, comprising the ordered steps of:

• a. inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding water or saline to said solid koji to prepare a moromi, and subjecting the moromi to thermal hydrolysis, wherein the moromi has a salt concentration of less than 4% (w/v);
• b. pasteurizing the moromi obtained in the step a, at a temperature of from 90 to 130° C.;
• c. inoculating the pasteurized moromi obtained in the step b with yeast, and fermenting the moromi with the yeast in a container being structured to block the inside of the container from ambient air, and
• d. pressing the moromi after yeast fermentation, thereby producing the low salt soy sauce liquid seasoning,
• wherein the low salt soy sauce liquid seasoning, comprises:
• 20 ppm (w/v) or more of isoamyl alcohol,
• 6 ppm (w/v) or more of 2-phenylethanol,
• 9 ppm (w/v) or more of isobutyl alcohol, and
• 10 ppm (w/v) or more of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with respect to a total nitrogen concentration of 1.0% (w/v), and
• the low salt soy sauce liquid seasoning has a salt concentration of less than 4% (w/v).