This study was carried out to investigate the physiological characteristics of medicinal herbs soysauce (MHSS), after adding 24 kinds of medicinal herbs, with ripening period. Total nitrogen compound content increased up to 5 years after which there were no significant differences; the peptide-N content increased up to 5 years and decreased thereafter, while formol- and amino-type N content gradually increased up to 10 years. The major isoflavones of MHSS were daidzin, genistin and genistein, accounting for 128.7~130.7, 113.7~128.5 and 96.8~104.6 µg/g, respectively. After 10 years ripening of MHSS, free type of daidzin doubled while conjugated type of genistin decreased by 30%. When the ripening period was increased, DPPH radical scavenging and SOD-like activity, as well as ACE inhibitory ability and nitrite scavenging effects increased: the IC50 value of MHSS ripened for 10 years for DPPH radical scavenging activity was < 0.1 mg, SOD-like activity was 82.5% at 5 mg/mL of MHSS, nitrite scavenging effect was 60.1% (pH 1.2) at 5 mg/mL of MHSS and the ACE inhibitory ability of 9-year-old ripened MHSS was highest, at 89.1 ± 1.5%.