This is what Kikkoman says about storage of their soy sauce:
Quote:
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"For the freshest tasting sauce, we recommend using Kikkoman Soy Sauce within three to six months after opening. The sauce is still safe to use beyond this time but the quality may not be at its best. Once opened, the freshness and flavor of the sauce will slowly deteriorate. Therefore, we also recommend refrigerating the soy sauce after opening. Refrigeration helps the flavor and quality characteristics remain at their peak for a longer period. In addition, our soy sauce will not spoil if it is not refrigerated but its quality will decline faster.
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It's true. Once it's open it starts to oxidize. The odor gets stronger and the color darkens. I bought a gallon of it and the last quarter of it was much stronger than the stuff at the beginning. It was a great deal but since I don't have room for a gallon of soy sauce in my fridge, I'll stick to smaller bottles.
This is more for natually brewed soy sauce like Kikkoman. Other brands (La Choy, for example) are fake soy sauce and preseve better. Natural soy sauce is made of soybean, wheat and salt
only. Fake soy sauces are made from water, hydrolyzed soy protein, corn syrup, caramel color and potassium sorbate.
http://www.albalagh.net/halal/col3.shtml