To make natto, "Bacillus subtilis var. natto. (Natto bacillus)" is essential. Natto bacillus is resistant to dryness, heat, and acid, and is known for its extremely strong vitality, and is called "the world's strongest and most useful bacteria'' among the microorganisms that exist in nature.
What's more, Natto bacillus ferments soybeans, the main ingredient in natto, and produces functional ingredients such as amino acids, polyamines, nattokinase, and vitamin K2 that bring good health functions to our bodies.
The Natto bacillus that support strong, useful, and delicious natto are truly the strongest of the strongest.

Fermentation by the natto bacillus No contamination by miscellaneous bacteria