PROBLEM TO BE SOLVED: To provide a production method for producing gluten-free soy sauce called tamari, with dense flavor by bulk production at low cost.SOLUTION: A gluten-free soy sauce called tamari, is produced according to following steps 1-14. The steps are formed of: a step 1 for adding water of 70-100 l per 100 kg of defatted soybean, for making the soybean absorb water or wet; a step 2 for cooking the soybean which has absorbed water or which has become wet; a step 3 for molding the cooked soybean into a ball of miso; a step 4 for mixing soybean flour and mold starter; a step 5 for incorporating the mixture into the ball of miso; a step 6 for making koji from the ball of miso; a step 7 for discharging the ball of miso in salt water; a step 8 for fermenting the ball of miso subjected to koji making in the salt water; a step 9 for compressing unrefined sake (solid content of fermentation product); a step 10 for refining the obtained raw soy sauce called tamari; a step 11 for, optionally, filtering the raw soy sauce called tamari by a reverse osmosis membrane; a step 12 for adjusting density of a predetermined component in the raw soy sauce called tamari; a step 13 for heating the raw soy sauce called tamari; a step 14 for refining the heated soy sauce called tamari; a step 15 for filtering a supernatant of the refined soy sauce called tamari; and a step 16 for packing the soy sauce called tamari in a bottle.
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