Do you refrigerate your soy sauce?

I keep mine in the fridge. My preferred mainstream brand is Kikkoman, and after a few weeks of opening the sauce it tends to smell stronger, so I'm guessing that the fridge might extend the freshness time.

I've worked at a higher end Japanese restaurant where at the end of service we would religiously empty each table's soy sauce dish into a container to be refrigerated for the following day, and also washed out each soy sauce container.

I get to visit my folks almost every year and love to cook for them. We were shopping at Aldi (would love to have them in Louisiana) and I grabbed a bottle of soy sauce from the shelf. My Mom told me to put it back because she had some at home. We got home and it was a good ten minute hunt through the cupboards for said soy sauce. It was eventually found, in a deep dark part of the pantry. The lid was hard to unscrew, and the sound of the crusted on bits as I finally worked the lid free was absolutely nasty, and I'm not going to even bother describing the smell of that sauce.

Understanding that you can't leave soy sauce out indefinitely, I'm curious as to the consensus here as to if you leave your soy sauce out or not.