This is a Thai-style black soy sauce, very sweet and thick, sometimes referred to as sii‑iú dam (as orange-label). It’s commonly used to add colour and caramel-like sweetness in cooking rather than for seasoning with salt.
The orange-label (you’ve asked about) is sugar‑heavy with just ~13% soy sauce, making it ideal for glazing stir‑fries, noodles, marinades, or rice dishes.
Formulated for flavour enhancement, not as a direct sodium seasoning. In Thai cuisine, even sweeter and less intense products exist (green‑label sweet black soy sauce with ~15% soy sauce)