This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30$^{circ}C$, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.