For over a decade I used Yamasa exclusively. It's pretty typical soy sauce, but it's 1) brewed in Japan, 2) has no preservatives other than alcohol.

I know there are superior versions, but one should never be sorely disappointed with Yamasa.

In this new economy, I've adjusted my standards so that I still have something to put the soy sauce on, and have been giving Marca Pina (Philippines) a go. Not bad, but contains preservatives.

I've never had true artisan soy sauce and suspect I never will. But used skillfully, amazing work can be done with Yamasa.

Treacherous Joe's, a decade or so ago, had a pure Japanese soy sauce, but at some point cheapened it with vinegar, albeit a negligible amount.

Open to suggestions that don't require being involved in the black budget.