This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations. Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation. They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation. Moreover, 5 × 10⁷ CFU/mL of Zygosaccharomyces rouxii was used. The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis.