There are four farms that produce Takamori Wagyu, but our beef comes exclusively from Iwakuni Farm—a single-source farm in Yamaguchi Prefecture, a region renowned for its sake production. Iwakuni Farm has partnered with Mr. Noriaki Numamoto to craft this exceptional Wagyu. This area is also home to the esteemed Dassai Asahi brand, which has elevated Japan’s sake to global prominence.

Sake lees, or sake kasu in Japanese, are the nutrient-rich yeast and rice solids left after sake is extracted from the fermented mash. Packed with proteins, amino acids, and enzymes, these lees have a fruity aroma reminiscent of sake. The cattle at Iwakuni Farm are fed a specialized diet incorporating sake lees from Dassai Asahi Brewery, earning them the name Takamori Drunken Wagyu. This unique feeding process enhances the beef’s quality, imparting a subtle sweetness and refining the texture and richness of the fat.

Noriaki Numamoto, a world-renowned Japanese butcher celebrated for his cutting-edge techniques, is the visionary behind this exclusive Wagyu program. His expertise, combined with the limited production of Takamori beef, cements its status as a premier luxury brand on par with Kobe beef. Notably, Numamoto-san has served this exquisite Wagyu to distinguished guests, including a former Japanese Prime Minister. For the ultimate dining experience, we recommend pairing this legendary beef with Dassai sake.