Three lots of mejues were prepared with three different strains of Aspergillus oryzae, Bacillus natto, Bacillus subtilis and one was made by conventional method. The four different soy bean pastes were analyzed for compositions of free amino acids, sugars and organic acids during the period of fermentation. Amino nitrogen contents in the samples of A. oryzae were higher than others throughout the aging period. The amounts of each amino acids were varied markedly among the samples after 20-days, while glutamic acid, aspartic acid, lysine and phenylalanine were dominant. in all samples after 90-days. Glucose contents were found to be in the range of 0.46∼2.66% and other sugars of fructose, sucrose, rhamnose and maltose were less than 0.35%. The levels of total free sugar were relatively higher in the samples prepared with B. natto than others. Curie, lactic, malic, acetic and oxalic acids were identified, and the content of lactic acid was higher in the samples of A. oryzae, whereas citric acid was higher in conventional method.