Asian Group

My go to is Yamasa. I worked at a pretty good, authentic Japanese when I was younger. We bought it in 18-liter square cans.
They have a few varieties, all delicious. If you hold it up to the light, it's a deep brown almost red. The heavier Chinese styles are black and they taste too strong for me.

I once made the mistake of buying store brand soy sauce in a bout of cheapness. Never again. Tasted nasty and burned.

A few months ago I bought a premium aged soy sauce after watching a video. I suppose it's subtly better than Yamasa, so I use it by itself for sushi and sashimi, but stick with Yamasa for making sauces and general cooking.

Best regards,
Sorghum Crow