To each their own. I prefer Tamari better, less salty and richer flavor for dipping sauce. Their are good brands and Kikkoman makes it as well. It’s fermented without wheat so the process takes a longer time. My wife likes Kikkoman regular soy sauce for edamame pods so I have it.

I use Indonesian kecap asin, sedang, manis, Thai dark, light et cetera soy sauces like golden mountain, spiced soy sauces like Surinam Paloeloe, there are so many different kinds and brands I use and like.