Have you ever tried Natto? Do you like it? While some, if not many, people finds it absolutely disgusting, there are some people who ADORE natto and finds it very healthy.
But do you know natto is actually forbidden in sake breweries?
Bacillus natto is used in the commercial production of Natto. When they enter a brewery, they will react to the sake koji instantly and affect the quality of sake koji severely. On top of that, it takes a very long time for Bacillus natto to volatilize. So “forbidding Natto” is a conventional rule and resticrtion in the industry.
Although the breweries may not tell you about this trivia on a brewery tour, but now that you know it please bear that in mind! However Natto does tastes great with sake, so make sure to try this unique pairing if you are into Natto!