Takamori Drunken Wagyu | Yamaguchi Prefecture | A5 BMS 12 | Ribeye

Diet: Fed sake lees from the Asahi-Dassai brewery, unlike standard wagyu diets of grain and grass.

Flavor: Offers a deeper umami with subtle sweetness, while other wagyu typically emphasizes pure buttery richness.

Texture: Silky and refined, with melt-in-your-mouth tenderness comparable to but more nuanced than common wagyu.

Rarity: Only a very limited number of cattle are raised each year, making it far rarer than most wagyu varieties.

Origin: Exclusively from Yamaguchi Prefecture, adding strong regional identity versus broader wagyu production areas.

Prestige: Highly sought after by chefs and connoisseurs worldwide, often considered a “collector’s” wagyu due to scarcity.