Many types of soy sauce exist and with each you can make different combinations. Japanese soy sauces or shoyu have a delicate and refined flavor. There are five main types of shoyu. All of them are now available in Foodpairing (PRO member section)
Koikuchi (dark): The most commonly used soy sauce in Japanese cooking, made with roughly equal proportions of soybeans and wheat.
Usukuchi (light): Saltier and lighter than koikuchi, an all-purpose soy sauce used for dishes where the dark color of regular shoyu would make them look unappetizing.
Tamari: Typically darker and richer-tasting than koikuchi, made with soybeans and little or no wheat.
Saishikomi: Twice-brewed, very dark and very flavorful, used with sushi and sashimi.
Shiro (literally, “white”): Mostly wheat, little soybeans, used to add flavor without altering the color of a dish.
We have seen an increase interest in the white soy sauce Shiro (mainly because it doesn’t change the color. Ideal in cocktails for example). In Belgium we get our white soy sauce from Ali-import.
You can find already some example of cocktails with soy sauce in the Foodpairing(R) recipe section, like this Cointreau – Gin – Lemon – Shiso – Soy sauce cocktail