I'm a weird guy. I think soy sauces are akin to fine wine and should be treated as such. It is such an unappreciated artform because of what is available these days in the US. As a result, I've been exploring the world of high quality, artisan, traditionally made soy sauces to break away from the La Choys of the world. And the world is endless, with soy sauces aged for years in oak barrels, unpasteurized soy sauces, etc.
I've only bought a couple of brands so far and open a few.
Mitoku Brand Johsen Organic Shoyu, and Mitoku Brand Sakurazawa Yuuki unpasteurized Shoyu
Johsen shoyu is quite different than most soy sauces I've tried, as it has toasty flavors of chocolate and coffee in it. Something about it reminds me much of a nice dark beer.
Sakurazawa is basically the essence of umami. It has an incredibly sweet aroma and flavor and is very subtle on the salt.
I have a small bottle of Mitoku's Yaemon Organic Tamari and Eden's select Shoyu that I plan on trying later, but there are so many out there (some that are quite expensive and are made by family owned breweries).
What are some soy sauces out there that you would treasure like your favorite bottle of wine?