Goyogura Shoyu — The Soy Sauce of the Imperial Family of Japan

Until yesterday I had no idea such a thing existed.

Then I read Mariko Sanchanta's article in the Financial Times about Kikkoman, the world's largest soy-sauce maker.

Along with learning all about Goyogura Shoyu (top), I was informed of the fact that the company produces over 100 different soy sauce variants, each focused on a particular niche of the country.

A bit like France and its myriad cheeses — over 300, each sui generis.

Kikkoman's flagship soy sauce

is a mixture of soybeans, wheat and salt water allowed to ferment in steel vats for six months.

Goyogura Shoyu, on the other hand, is made from selected soybeans, then fermented for a year in wooden vats.

Now comes the good part.

"One need not be a member of the Japanese royal family to taste it — Goyogura is also available at select supermarkets in Japan for around ¥700 ($6) a bottle," wrote Sanchaka.

Now comes the even better part.

bookofoe readers — and anyone else you care to share your insider knowledge with — can have Goyogura Shoyu delivered right to their front door.

$8.99 (scroll down to the bottom of the page) for a 250 ml bottle.

The website selling it notes that "it is rarely seen in even the most prestigious stores in Japan."