These are pretty much the available soy sauces that wholesalers carry.
In the koikuchi (dark type), Shoda has a crisp flavour, Yamasa has a similar palate but the alcohol nose stands out. Kikkoman’s premium (brewed in Japan) and standard (brewed in Singapore) are mild with good umami. The premium is better but only by a small margin. They do a remarkable job in Singapore brewing to the same standards as done at home.
In the usukuchi (light color type), Higashimaru is the more recognized brand and also my preferred choice.
I will blend a couple of them for the soup seasoning and also use them individually for different uses.