Sake with a natto label, a taboo for sake breweries? A collaboration between two companies from the same hometown: Tokubetsu Junmai Sake Kawaguchi Natto (Kurihara City, Miyagi Prefecture)

"Wataya " is one of Miyagi Prefecture's leading sake brands .

Kanenoi Shuzo , the brewery that produces this cotton-based sake , has a limited-edition product that they only sell once a year. It's called "Special Junmai Sake Kawaguchi Natto" .

...Hmm? Isn't natto supposed to be the arch-enemy of sake breweries? Even I, a sake novice, have heard this before, which is confusing. This time, we 'll unravel the mystery of this special junmai sake, Kawaguchi Natto !

Is natto bacteria the enemy of sake brewing?

As anyone who has ever applied to tour a sake brewery may know,natto bacteriaconsidered the arch-enemy of sake breweries.

The koji room in a sake brewery, which provides an optimal environment for the koji mold used in sake production, is also a favorable environment for the proliferation of natto bacteria, which are also a type of fungus

If it were to be brought in, it would multiply explosively,to the point that the entire koji room would have to be sterilized. That's why it's said that brewers don't eat natto during the sake brewing season.

In addition, lactic acid bacteria found in yogurt are also said to have adverse effects, so if you have the opportunity to visit a sake brewery, you should refrain from consuming fermented foods such as natto and yogurt the day before or on the day of the visit!

What is Special Junmai Sake Kawaguchi Natto?

First and foremost, and most importantly,natto is not used as an ingredient!

Kanenoi Sake Breweryis headquartered, there is a famous natto (fermented soybeans) manufacturer. Its name isKawaguchi Natto.

Tohoku Rokken Trivia Media NEFT

From north to south! 7 local natto varieties from Miyagi Prefecture that you can buy at supermarkets! [Miyagi Prefecture]

https://jp.neft.asia/archives/33879#i-3

Easily accessible, nutritious, and a must-have for breakfast, natto is a processed food that many people consider essential. While many people in western Japan say they dislike it, many people from the Tohoku region seem to love it. This article introduces some local natto varieties available at supermarkets in Miyagi Prefecture. Miyagi Prefecture is the birthplace of the nationally renowned natto bacteria. The natto bacteria was originally discovered in 1905 by Dr. Sawamura Makoto, a doctor of agriculture. Subsequently, Dr. Hanzawa Jun, a doctor of agriculture at Hokkaido Imperial University, conducted extensive research and succeeded in cultivating the bacteria in pure form in 1916. Modern natto was first sold under the name "university natto"...

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In other words, this sake is a collaboration product between two companies based in Ichihasako, Kurihara City. However, even though they are from the same hometown, is it possible for two sworn enemies, natto and sake, to collaborate? I wondered, but the true nature of this collaboration is..

This sake is made by Kanenoi Sake Brewery using rice grown in Kawaguchi Natto's own fields

That's what it seems to be. I see, that makes sense

In addition to its main business of natto production, Kawaguchi Natto is also engaged in the production of organic vegetables, including the sake rice varieties"Miyama Nishiki"and"Sasanishiki.

The sake produced by Kinnoi Sake Brewery using that rice as an ingredient is called Tokubetsu Junmai-shu Kawaguchi Natto . The red label indicates that it is made from "Miyama Nishiki" rice, and the yellow label indicates that it is made from "Sasanishiki" rice.

The label has a strong impact, so you might think it's a novelty brand, but in fact it's a premium limited edition brand that is made with 100% locally sourced ingredients

Wataya Special Junmai Sake Kawaguchi Natto Miyama Nishiki Genshu

This special Junmai sake is made using 100% Miyamanishiki rice grown by Kawaguchi Natto. It is not too sweet and has a rich umami flavor

This sake embodies Kanenoi Brewery's goal of creating a "sake that goes beyond being a sake to be enjoyed with food, and is a sake that complements food." The red label is inspired by Kawaguchi Natto's standard product, "Domestic Medium-Grain Natto."

• Rice variety:Miyama Nishiki from Kurihara Ichihasama Shimatai, Miyagi Prefecture
• Rice polishing ratio: 60%
• Sake meter value: +5
• Acidity: 1.9
• Amino acid content: 1.6
• Alcohol content: 17%
• Yeast: Miyagi yeast

Wataya Special Junmai Sake, Kawaguchi Natto, Sasanishiki Rice, Unpasteurized Sake

Sasanishiki rice has a rich umami flavor and a refreshing acidity. It feels sharper than Miyamanishiki rice

The brewer recommends pairing it with Chinese cuisine, but personally I think it would go well with oily tuna or cold yellowtail sashimi

The yellow label represents Kawaguchi Natto's "Miyagi Prefecture-grown coarsely ground natto."

• Ingredients:100% Sasanishiki rice from Kurihara Ichihasama-shima, Miyagi Prefecture
• Rice polishing ratio: 55%
• Sake meter value: +5
• Acidity: 2.2
• Amino acid content: 1.7
• Alcohol content: 17%
• Yeast: Miyagi yeast

summary

Although it is a sake, it is an unusual product that will catch your eye with the "Kawaguchi Natto" label. However, due to its reliable deliciousness and the fact that it is a limited edition product that is only available once a year, it is actually quite popular and difficult to obtain

Perhaps the company's commitment to using locally sourced ingredients means that they don't produce many of these. It may be rare to come across them, but if you do, be sure to give them a try

Aoiwa

Traveling around the Tohoku region, I enjoy drinking delicious sake and exploring the local history, traditions, and customs. I write articles based on my interests. I'm currently interested in folk performing arts, local toys, and folk beliefs