Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. Thesensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavorcompounds produced during the fermentation process. This study was conducted to identify the sensory attributes of fivedifferent commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirtythree sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated andevaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal componentanalysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy saucemade with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermentedfish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybeanflavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter,chemical flavors and biting mouthfeel characteristic.