"Half-flavor" is the main feature of Kyushu soy sauce.
Oku Sauce Co., Ltd. is one of the most famous soy sauce producers in Kyushu. For more than 100 years, the company has been producing traditional royal soy sauce, a sweet soy sauce with a strong flavor.
There seems to be too many choices about which soy sauce to use in cooking or food, and in the case of Daegu's soy sauce, there are 7 types with their own characteristics.
If you only have a bottle of Japanese soy sauce, it's definitely not a good idea to use it in all Japanese cuisine. The Japanese soy sauce or sushi used in sashimi is also different from stews such as potato stew and even soy sauce for grilled meat.
But knowing this won't change your preferences unless you start to really like it. For reference only, I recommend that you choose these Japanese soy sauces.
Rattan low salt soy sauce - royal special soy sauce.
25% less salt compared to standard soy sauce. Nutritionally balanced soy sauce, which can be used for cooking and bibimbap, etc., is the preferred Japanese soy sauce for family health and low salt.
Kihon no ippon, (one of the basics).
Bottle of 500 ml. Perfect choice for cooking stews, such as "potato stew". Miso (a seasoning in Japanese cuisine) and sugar are added to soy sauce and are specially used in cooking. Very sweet and tasty.
Dashi shoyu, (broth soy sauce).
150 ml bottle. Soy sauce made with seafood. Very tasty and perfect Japanese soy sauce to use on fresh eggs and rice.
Honkaku wafu dashi, (authentic Japanese style dashi).
Oishi bag soy sauce is made from bonito from Kagoshima, sardines from Nagasaki, mackerel from Kumamoto, Russell kelp from Hokkaido, shiitake mushrooms from Yamato, and grilled flying fish from Nagasaki.
It's very simple to use: just put the bag in water and bring it to a boil with the ingredients you want.
Tearing open the package and sprinkling it on Japanese foods such as fried rice, miso soup, salads, etc., will increase the aroma and sweetness.