My favourite 'sauce' has to be Lea & Perrins, but coming a close second is Soy; of all makes and types.
The difference between traditionally made Soy, and big scale industrial (Suzi Wan style) Soy, is like chalk and cheese.
I would never be without the standard Kikkoman or Suzi Wan, but nor would I be without an expensive Soy that lifts Oriental foods to a different level.
My armoury of Chinese dishes (or 'ersatz' Chinese dishes) is very limited. In fact I limit myself to just one well-loved sweet-n-sour Chicken, bean sprout, and red pepper dish, served with rice. It's a pleasant dish, but I would never serve it to anyone from the Orient.
Oriental bottled sauces are a minefield; one could very easily end-up with dozens of bottles of strange concoctions; never to be used. I limit myself to Soy (various qualities), sweet chilli sauce, toasted sesame oil, and fish sauce (Nuoc Mâm). With these I make all my sweet-n-sour type sauces that are used for various purposes.
Soy is a little like Balsamic vinegar; there are cheap versions that are fine for everyday use, but there are also extremely expensive ones for special occasions. I could happily buy more varieties of Soy, but I limit myself to the above few; none of which is anything like Mr Yamamoto's production above.