Abstract: A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.