this post was submitted on 03 Jul 2024
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Some soy sauce recommends refrigeration on the bottle. Some don't. I don't know why.
Probably based how much salt is actually in the sauce. High enough salinity will basically kill any potential nasties.
I would wager it has more to do with preserving the flavor.
That too is a strong possibility but if the container airtight it probably shouldn't see a ton of loss of flavor mover time. And a lot your major soy sauce is predominantly just salty and savory without much of other complex flavors going on.