How long does soy sauce last?

FoodKeeper gives soy sauce 3 years unopened, as a guide to quality. Once opened, that's 1 month in the refrigerator.

How to store it

USDA says shelf-stable versions are safe at room temperature after opening, and that labels suggest the refrigerator for quality, not safety. A refrigerator keeps it fresher for longer.

USDA says temperatures below 85°F are best, and to avoid anywhere above or beside the stove, under the sink, or in a damp garage or basement. Once it's open, follow any storage instruction on the label.

What to look for

It's salty enough that spoilage is unusual. It does darken and taste sharper with time. Mold or an unusual smell means it should go.

Don't use food from a cracked jar, or a jar with a loose or bulging lid. Don't taste it to check.

Worth knowing

The 1 month in the refrigerator is FoodKeeper's figure for best quality. USDA's outage chart lists soy sauce among the foods you can keep.

Similar foods

From preppantry.app. Checked 2 November 2026. Independent tool, not official advice.

How it works

FoodKeeper is USDA's food storage database. Its figures are guides to quality for food stored at cool room temperature, not safety cut-offs, and we show them as USDA gives them. FoodKeeper counts this from the date of purchase. Opened times start when you open the pack.

Where FoodKeeper gives no figure, we say so instead of guessing. The date printed on a package is the manufacturer's, and it's about quality except on infant formula.

Common questions

How long does soy sauce last unopened?

3 years, according to USDA FoodKeeper, as a guide to best quality. FoodKeeper counts this from the date of purchase.

How long does soy sauce keep once opened?

FoodKeeper gives no figure for an opened pack in the pantry. 1 month in the refrigerator.

Does soy sauce go bad after the date on the package?

USDA says dates are about quality, except on infant formula. A product should still be safe if handled properly until spoilage shows, so check for an off smell, taste or texture.

What should I look for before using soy sauce?