Kikkoman USA has been brewing a lighter soy sauce in Wisconsin for the U.S. market for a few decades while now. It’s what most people in the U.S. think of when they hear “Kikkoman”.

Specialty markets sell imported Kikkoman products, such as “traditionally brewed” soy sauce which tastes stronger. Note that “stronger” doesn’t mean “better”: Asian consumers are used to using different styles of soy sauce as they see fit. U.S. consumers still largely view soy sauce as a single thing with no variation except maybe “low sodium”. Definitely worth exploring the different varieties.