This great alternative to soy sauce is made out of coconut blossom nectar. It is brewed on site in Bali in small batches. Sea salt from Bali transforms the nectar during the brewing process into a lovely tropical soy and gluten free sauce.
The coco aminos are versatile in use and taste umami paired with fruity sweetness. In tzhat sense it is somewhat different to soy sauce.
We use the sauce in salads, eg as a substitute to balsamico vinegar. If we want the salad a bit more tart we'll add apple cider vinegar or lemon juice. And of course we use the sauce as a proper alternative to soy sauce. It is noticeably sweeter that soy sauce, though, so you shouldn't expect 1:1 the same taste.