This aged soya sauce is a wonderful present. It's super tasty with stronger umami, aromatics, flavour and to my mind a less concentrated salt.
How aged balsamic is to young balsamic vinegar.
I have a 5 year old Japanese style soya sauce shown. Kamebishi has some up to 50 years. Pre 1950s, many in Japan did home brew soya.
While some in Japan are sniffy about Chinese soya, as there are some cheap end very chemical soya sauce makers in China. There are some wonderful Chinese soys and Korean soys, which mainly never leave the country.
I use three type of Chinese soya sauce regularly, a dark, a light and a sweet. My favourite soya sauce, was a very light soya sauce from my father's home town of Ipoh. I used to carry litres back home with me, when younger.
Even for general cooking, buy naturally brewed and you can find Tamari as a gluten free version, which I use some times as well (I find it slightly less complex, but with a cleaner, slightly lighter flavour).
This Korean soya sauce recently given at Trump's dinner was older than the United States of America. No doubt a diplomatic point unnoticed by some.