[Kurihara City, Miyagi Prefecture] Sake of natto label that should be a sake brewery? A collaboration product of the same company "Special Junmai Sake Kawaguchi Natto"

Aoiwa
2025.01.30
Last updated: 2025.01.20

table of contents

1 Is natto bacteria a natural enemy of sake brewing?
2 Special Junmai What is Natto?
3 Cottonya Special Junmai Kawaguchi Natto Miyama Nishikihara Sake
4 Watanya Special Pure Rice Kawaguchi Natto Sasanishiki Raw Sake
5 summary
- 5.1 Kinnoi Sake Brewery <Information>
- 5.2 Kawaguchi Natto＜Information＞

One of the sake brands that represents Miyagi Prefecture is Wataya.

such a cotton shop, Kim of Kim only once a year. The name is special Junmai Kawaguchi natto .

…yeah? Is natto a natural enemy of a sake brewery? And the knowledge I have heard of even amateurs in sake invites confusion. This time, we will solve the mystery of a special pure rice Kawaguchi natto

Is natto bacteria a natural enemy of sake brewing?

If you have applied for a sake brewery tour, you may know, but natto bacteria are generally said to be the natural enemy of the sake brewery.

The koji room of sake brewery, which has the optimal environment for kojikin of sake, is an environment that is easy to propagate for natto bacteria, the same bacteria. In the unlikely event that they are brought in, they will breed explosively and have to sterilize the entire koji room. Therefore, it is said that the brewer does not eat natto during the sake brewing period.

In addition, lactic acid bacteria contained in yogurt also have a negative effect, so if you have the opportunity to go to a sake brewery of sake, please refrain from taking fermented foods such as natto and yogurt from the day before the tour to the day!

Special Junmai What is Natto?

natto is not used as the most important part

Kinnoi Sake Brewery has a famous natto manufacturing company in Kurihara City, which is headquartered. The name is Kawaguchi natto .

Tohoku Rokken trivia media: NEFT

[Miyagi Prefecture] From north to south! 7 local natto from Miyagi prefecture that you can buy at the supermarket!

Feel free to get it, nutritional score, there is no this in the morning! "Natto" is a processed food that seems to have many people. It is said that there are many people who are not good at western Japan, but many people from Tohoku have more people who like it, right? This time, we will introduce some local natto in Miyagi prefecture that can be bought at supermarkets in Miyagi Prefecture. In Miyagi Prefecture, natto bacteria were originally discovered by Dr. Makoto Sawamura, a doctor of agriculture, in 1905. Later, Dr. Hanzawa, a Dr. Hanzawa, a Dr. Hanzawa, a Dr. Agricultural Science of Hokkaido, succeeded in pure culture of natto bacteria in 1916. It was a modern payment that was sold as "college natto" ...

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In other words, this sake is a collaboration product of the same company company that has the same Kurihara city. However, is it possible to collaborate between natto and sake between natural enemies, even if it is the same country? I thought, but the identity of the collaboration is ...

Sake built by Kiminoto Sake Brewery, based on rice grown in its own rice fields owned by Natto.

That seems to be. Indeed, I'm convinced.

Kawaguchi Natto is also working on the production of organic vegetables in addition to the main business of natto, and produces "Miyama Nishiki" and "Sasanishiki"

The sake manufactured by Kim of Kim of Kim of the a special Junmai Kawaguchi natto , the red label is made from "Miyama Nishiki", and the yellow label is "Sasanishiki".

I wondered if it was a colored brand from a powerful impact label, and its identity was a supreme limited stock that focused on using 100 % local raw materials.

Cottonya Special Junmai Kawaguchi Natto Miyama Nishikihara Sake

Special pure rice sake made from 100%of Miyama Nishiki grown by Kawaguchi natto. A gem that feels a solid umami without being too sweet.

It is a cup that makes you feel the "food -named sake that goes beyond the food sake" aimed at by Kin no I Sake Brewery The red label is based on Kawaguchi Natto's standard product "Domestic Natto".

Raw rice: Kurihara Ichisajima, Miyagi Prefecture Miyama Nishiki
Rice rice walking: 60%
Sake degree: +5
Acidity: 1.9
Amino Acorativity: 1.6
Alcohol content: 17%
Yeast: Miyagi Yeast

Watanya Special Pure Rice Kawaguchi Natto Sasanishiki Raw Sake

⁠ サ味サ味ササの味の味味味味味味味味の味味味味たI felt more sharp than Miyama Nishiki.

The brewery recommends pairing with Chinese food, but personally, I wanted to go while eating a lot of oil and cold yellowtail sashimi.

The yellow label is the image of Kawaguchi Natto "Miyagi Prefecture Hikari Natto".

Raw rice: 100% Sasanishiki from Kurihara Ichisajima, Miyagi Prefecture
Rice rice walking: 55%
Sake degree: +5
Acidity: 2.2
Amino Acorativity: 1.7
Alcohol content: 17%
Yeast: Miyagi Yeast

summary

Although it is a sake, it is a strange dish that is noticeable to the label of "Kawaguchi natto", but it is actually a very popular and difficult to obtain because of its reliable taste and a limited product once a year. 。

It may not be that much manufacturer itself because of the commitment to local raw materials. You may rarely see it, but if you see it, please try it once.