To provide a non-salt plum vinegar-containing low-salt soy sauce rich in taste, flavor and nourishment.

This method for producing non-salt plum vinegar-containing low-salt soy sauce comprises blending 70 pts.wt. of a soy sauce brewed through fermenting soy sauce koji using a low-salt type saline solution, with 25 pts.wt. of white ume vinegar obtained by fully percolating the active ingredient of plum using sho-chu and rice vinegar as media, and 5 pts.wt. of honey. The other objective non-salt plum vinegar-containing soy sauce obtained by this method is provided.