I have light, dark, and mushroom soy sauces (regular and sodium-reduced), teriyaki sauce (which is what my mom always used instead of soy), and sweet soy sauce in the condiment cupboard. I find I like the dark for cooking, as well as the mushroom. For more flavor, I use the teriyaki sauce. I too grew up on kikoman and the kind that is shown in the wiki article--not sure what that is, but I recognize the bottle when I see it.
Right now in MN my favorite soy sauce is Lee Kum Kee, you can get it in Cub foods. I do not know why you think La Choy is bad, I like it, Cannot stand Kikkoman for a life of me, I think it has achemical taste to it.