Eventually, it might. While it’s unlikely, it could develop mold. The good news is that an unopened bottle of soy sauce is good for 2-3 years, and possibly longer. Most opened bottles of soy sauce are safe for at least a year thanks to the high salt content. However, the flavor may change over time, so if the soy sauce doesn’t seem as good as it used to be, it may be time to splurge on a fresh bottle.

Ponzu is a citrus-flavored soy sauce that's used in dressings, as a dipping sauce, and as a marinade. It adds a tangy, acidic element to soy sauce and can really brighten up a dish thanks to the lemon and orange-like yuzu fruit juice that is often used. This soy sauce is more expensive than your favorite grocery store version, but it’s not prohibitively expensive if you want to upgrade for a special occasion recipe. The cost evens out, too since it’s an 18-ounce bottle, you’ll have plenty to work with, even if you’re cooking for a large crowd or family. We love that the bottle has a big, clear “Best By” date underneath the nutritional info, so you know exactly how long it will be good for. Other pantry staples like vinegar and olive oil are common gifts to give any seasoned or amateur chef, but soy sauce is a unique idea that is sure to please. There are five options of the Mikuni Wild Harvest Haku Japanese Shoyu soy sauce—all with different characteristics not found in typical soy sauces.Like wine or fine liquors, soy sauce may be aged. Longer aging creates deeper more complex flavors, but also adds to the cost. When the soy sauce will be mixed with other ingredients, used in a small quantity, or used primarily for the salty flavor, just about any sauce will suffice, whether it has been aged or not. This soy sauce made from water, soybeans, wheat, and salt is fermented and aged for four years in 100-year-old wooden barrels via the traditional kioke method. When the cedar barrels typically used for this aging became expensive and harder to find, many companies stopped using this process, but not Yamaroku for its Kikubishio Soy Sauce. It brews its product on the warm and dry Shodo Island in Southern Japan. You can get it in a 10-ounce bottle with a special cap to help with pouring if it suits your needs, and at a good price, too. However, if you have a soy sauce-loving house, this low-sodium soy sauce is available in a 2-quart jug and a gluten-free 2-quart jug. Soy sauce can be incredibly salty. If you need to watch how much sodium you’re consuming, regular soy sauce might be off the table. The good news is that this lower-sodium version is available from a popular grocery store brand. Fermented in bourbon barrels, Bluegrass soy sauce had a flavor unlike any other brand we tested. In addition to the salty, savory notes you’d expect from soy sauce, this brand also had some molasses and fruity flavors coming through making for complex and satisfying flavors.

This one comes in a 16.9-ounce bottle, so you’ll have plenty to use for all your favorite recipes. It is produced in Hong Kong by the Lee Kim Kee brand which has been in business for 135 years. We love its Dark Soy Sauces, but the brand makes over 200 other types of traditional sauces and condiments including teriyaki sauce, abalone sauce, chili oil, hoisin sauce, peanut sauce, rice vinegar, and more. Soy sauce provides a lot of depth of flavor and umami richness derived from naturally occurring MSG," Smith says, But, like barbecue sauce, it comes in a wide range of styles. While it’s unlikely you’ll be able to sample the soy sauce at the local market, paying attention to the type of soy sauce will help you choose the one you like.If the soy sauce will be used as a dipping sauce or its flavor is a major part of the recipe, it might be worth splurging on a sauce that was aged longer. Traditional soy sauces are aged for 5-8 months and are suitable for most uses, but for a real splurge, there are a number of soy sauces that are aged for up to 4 years.