A good question. No, it is not.

Chinese soy sauce, like Japanese shoyu is brewed and fermented. The distinction between "light" and "dark" made on bottles of Chinese soy sauce concerns the length of fermentation time. Generally, a light soy sauce has been brewed for several months and dark soy sauce for as much as three years or even more.

There are now available low sodium varities of shoyu or soy sauce but these state that they are low in salt. If you are on a low sodium diet, Chinese light soy sauce is not for you. And if you want a Chinese light soy sauce, the low sodium brands are not going to deliver the nuances of flavour that you want.