To obtain unconventional soy sauce using desalinated seawater.

This soy sauce is obtained by the following steps: soybean and wheat as stocks are subjected to koji making process followed by preparation through addition of common salt and water and then carrying out a fermentation process to produce ripened and unrefined soy sauce which is then squeezed; wherein desalinated seawater is used in either one of the stages including soybean immersion or steaming, moisture conditioning of wheat, preparation and blending process for semi-finished soy sauce.