Try not to squeeze the cap too hard while you twist since the spouts can push into your hand and leave small marks that might hurt a little bit.
The water dissolves salt crystals that form around the cap in storage. These crystals make the cap hard to twist open sometimes.
While you hold the seal, no soy sauce will be able to flow out of the other spout.
Leave the second spout uncovered if you’re pouring a lot of sauce into a recipe. The more air that flows through the cap, the faster the sauce pours. [9] X Research source
Use your finger to control how you use your soy sauce. Raise and lower it quickly for small spurts over rice or sushi, or keep it up for a longer pour.
