Does Soy Sauce Expire? Plus, Signs of Spoilage To Watch For

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Find it out if your soy sauce needs to be refrigerated

Co-authored by Bertha Isabel Crombet, PhD Reviewed by Sean “Pooch” Rivera

Last Updated: October 18, 2025 Fact Checked

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• Soy Sauce Shelf Life
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• Signs of Spoilage
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• Proper Storage
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• Does it have to be refrigerated?
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• Is expired soy sauce safe?
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• Final Takeaways
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• Video

|Show more |Show less

Soy sauce is a delicious condiment often used to season stir-fries, rice, and savory sauces. If you’ve got an old bottle of soy sauce sitting at the back of a cupboard, you might be wondering, “Is that still good to use?” Can soy sauce go bad? What about if it’s refrigerated? Keep reading to learn all about this ingredient’s shelf life, including signs of spoilage to watch out for and storage tips.

Can soy sauce go bad?

Yes, soy sauce can go bad. Unopened soy sauce can last up to 3 years at room temp or in the fridge. Opened soy sauce stays fresh for 3-6 months in the fridge. Signs of spoilage include mold and a foul smell or taste. For the best results, store soy sauce in a cool, dark place.

Steps

Section 1 of 6:

Does soy sauce go bad?

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1. 
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   Unopened soy sauce can last up to 3 years. A sealed bottle of soy sauce can retain its flavor and quality for 1-3 years as long as it’s kept in a cool, dark, dry place. Soy sauce is full of salt, which functions as a natural preservative that limits the amount of bacterial growth. However, when soy sauce is exposed to oxygen and warm, humid conditions, the process of oxidation begins, which can alter the taste, smell, viscosity, and color of the soy sauce.
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   Opened soy sauce can last at least 3-6 months in the fridge. An opened bottle of soy sauce should be refrigerated and used within 3-6 months for the best flavor. Storing it in the fridge can help extend its shelf life since refrigeration slows down oxidation, so you can still use the soy sauce for up to 3 years after opening as long as it's been stored properly (just keep in mind that the flavor starts to deteriorate after 6 months).
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   The shelf life depends on the kind of soy sauce it is. Chinese soy sauce comes in a variety of shades and concentrations, ranging from light to dark. Light soy sauce is saltier and looser, while darker soy sauces are sweeter and more viscous due to added caramel or molasses. Tamari is gluten-free Japanese-style soy sauce, less salty and more luscious on the palate. Here’s how they compare:

   • Light soy sauce: This variation can last 18 months-3 years, although flavor is optimal during year 1.
   • Dark soy sauce: Made by adding sugars to the recipe, this type of soy sauce can also officially last up to 3 years.
     • The addition of sugars, like caramel and molasses, potentially add to its shelf life and its ability to maintain a strong flavor longer than its lighter counterparts.
   • Tamari soy sauce: This option made without wheat can last 2-3 years, and perhaps a few more past its “best by” stamp if refrigerated properly.
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Section 2 of 6:

Signs Your Soy Sauce Has Gone Bad

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1. 
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   Significant change in color and/or viscosity Soy sauce will naturally darken over time, but if you notice a significant change in color, then that’s a sign that it is past its prime. If your soy sauce looks ink-black in appearance, or if there are any visible signs of mold, like green or fuzzy clusters, it’s time to toss it in the trash.

   • Similarly, if the soy sauce has thinned out, it’s likely started to degrade in flavor and quality.
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   A bitter, sour, or foul smell A strongly bitter, sour, or otherwise foul smell is a clear indicator that something has gone awry. If you open an older bottle of soy sauce and immediately detect a rancid odor, the best course of action is to throw the soy sauce away out of an abundance of caution.
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   Visibly floating particles Conduct the floating test by pouring out some of the soy sauce into a glass container. Then, watch to see if any particles bubble up to the surface. If the answer is yes— the answer to whether you should use this soy sauce is no.
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   An off-putting or spoiled taste Tasting the potentially spoiled soy sauce should be the final determining factor. If you sample the soy sauce and it tastes particularly sour, bitter, or off in any way, don’t douse your egg-fried rice with it.
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Section 3 of 6:

How to Properly Store Soy Sauce

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1. 
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   Store unopened soy sauce in a cool, dry place. Since soy sauce is so salt-rich, it will keep just fine in a cupboard or pantry as long as conditions remain cool and dry. An opened bottle of the savory stuff can last up to 3 years at room temperature, as long as it’s tightly sealed and kept out of direct sunlight. Remember: the perfect storm of heat and humidity is how bacteria and mold thrive.

   • The more protected the bottle is, the less it will be exposed to the air and heat, which is what causes it to oxidize.
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   Store opened soy sauce in your fridge. The cool temps in the fridge should keep your soy sauce safe from mold, heat, and light for 3-6 months after opening. You don't necessarily have to toss it out after 6 months, but the flavor will start to deteriorate after that point. As long as you keep it properly stored, you can use the soy sauce for up to 1-3 years after opening.
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Section 4 of 6:

Does soy sauce need to be refrigerated?

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1. 
   No, but it's best to refrigerate it to preserve the flavor. Although soy sauce doesn’t technically need to be refrigerated due to its abundance of salt, storing it in the fridge assures that it stays fresh and tasty for longer. Whether its opened or sealed, a bottle of soy sauce can last up to 3 years. Storing your soy sauce in the fridge is a great idea if you don’t use it very often but still want the option should you ever need that punch of umami.

   • Keep your fridge at around 35-40 degrees Fahrenheit (1.7-4 degrees Celsius) and make sure the bottle’s lid is kept tightly sealed.

Section 5 of 6:

Can I use expired soy sauce?

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1. 
   Yes, unless there’s clear spoilage, it's safe to consume. If your soy sauce expired a few months ago and you’ve thoroughly inspected it to make sure there are no signs of mold or spoilage, it should be okay to use. The sauce’s flavor and quality may be degraded but it’s not likely to cause food poisoning. The flavor probably won’t be as salty and robust as it once was, but it could still add a delicious, pungent kick to many a dish, such as:

   • Soy marinated eggs
   • Chicken adobo
   • Lomo saltado
   • Cantonese chow mein
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Section 6 of 6:

Final Takeaways

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1. 
   Soy sauce has a long shelf life but does go bad eventually. Kept in a dark, cool place, an unopened bottle of soy sauce can last up to 3 years. If opened, it’s best to use it within six months as the flavor may begin to degrade after that. If the soy sauce has a rancid smell, is significantly darker in color, or has visible mold, it’s no longer safe to use.

   • However, if your soy sauce is a few months past its prime but you see no signs of spoilage, it’s likely still safe to use.
   • Even if stored in the fridge, soy sauce should be replaced every 3 years.

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