Takamori Drunken Wagyu cattle are raised on a sake mash made from the leftover rice from the Dassai Sake Brewery, the makers of one of Japan’s top-quality sake. This is an important step in raising the cattle as it allows the cattle to get the most out of the mash and develop the flavor and tenderness that is so prized in the breed. The cattle are then moved to a pasture and allowed to graze for the rest of their lives. The grazing allows the cattle to develop their unique flavor and tenderness.
Takamori Drunken Wagyu is one of the most highly prized beef breeds in the world, known for its substantial and marbled fat deposits. Takamori Drunken Wagyu has extremely tender and flavor you'll want to savor in each bite.
Weight: ~14 ounces
Cut: Strip, ¾-inch thick
Region: Kumamoto Prefecture, Kyushu
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
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