The invention relates to a method for making fermented soy sauce enriched in multiple health protection components. The method comprises the following steps: 1) uniformly mixing the soaked and cookedblack soya beans and fried flour according to a ratio so as to obtain mixed materials; 2) inoculating aspergillus oryzae koji into the mixed materials, uniformly stirring, and culturing at a temperature of 28-34 DEG C for 40-45 hours so as to obtain the koji; 3) adding the obtained koji into a fermentation tank, adding brine, fermenting under the condition of 45-48 DEG C for 6-10 days, and spraying once every 1-2 days in the fermentation tank so as to obtain a primary fermentation product; and 4) adding an aroma-producing yeast FA-1 into the primary fermentation product, uniformly stirring, fermenting under the condition of 40-44 DEG C for 35-45 days, spraying once every 1-2 days in the fermentation tank, thereby obtaining the soy sauce. The method is simple, feasible and applicable to industrial promotion. The made soy sauce is rich in nutrition and unique in taste and has high nutritive value.