I bought some traditional, homemade, fermented soy sauce while in Malaysia. What should I do with it?

I just got back from a trip to Malaysia. While there, I visited the Hup Teck Soy Sauce Factory in Gopeng. The owners have been hand-making soy sauce for over a hundred and fourty years, using traditional earthen pots in the front yard. Apparently traditional, fermented soy sauce has a much more complex flavor than its industrially-made counterparts. According to this blog post, the flavors can be salty but also floral, buttery, a little sour.