In Japan, we have regular soy sauce called koikuchi like more popular Kikkoman and Yamasa brands we see here in the US and lighter soy sauce called usukuchi. The light soy sauce is lighter in color and has more sodium than regular soy sauce in Japan. It is used in things like udon soup where lighter color of soup is preferred. It is also popular in Kansai style cooking of Osaka, Kyoto and Hiroshima.
There is now new style very popular and is called nama soy sauce. It translates to fresh or raw. I love this style best for more umami and prettier color.
Good explanation of nama https://japanese-product...g/2018/04/01/nama-shoyu/
Explanation of Japanese regular versus light soy sauce https://japanese-product...shoyu-vs-usukuchi-shoyu/
Kikkoman less sodium soy sauce is not seen in Japan.