Takamori (Drunken) Wagyu Beef

Carnivello's Takamori (Drunken) Wagyu Beef

Yamaguchi Prefecture

Takamori Wagyu comes from the Yamaguchi prefecture surrounded by national parks.

The cattle are raised on Iwakuni Farm which is located close to Dassai Sake Brewery.

The Cattle

Takamori cattle eat sake mash growing up made from the leftover rice from Dassai Sake Brewery.

Once the Cattle Mature they are moved to a pasture and allowed to graze for the rest of their
lives to develop flavor and tenderness.

The Quality

Takamori Wagyu is the rarest in the world with only 3 cattle being harvested per month

The Master Butcher, Noriaki Numamoto hand selects the cattle to ensure the highest quality

Takamori Wagyu more commonly known as Drunken Wagyu comes from the Yamaguchi prefecture in Japan on Iwakuni Farm. Due to the farms close proximity to Dassai Sake Brewery farmers use excess sake mash made from the leftover rice at the brewery as feed for their calves. This early feeding process results in the wagyu beef to have substantial marbling and fat deposits making Drunken Wagyu tender and full of flavor. This beef is incredibly rare as only 3 cattle are harvested per month making Drunken Wagyu one of the hardest to find meats in the world.

Due to the unique diet of the Drunken Wagyu cattle the beef has distinctive flavor. Drunken Wagyu steaks have a tender, silky texture with a taste that’s sweeter and lighter than other steaks. The town where these cattle are raised have been raising cows for over 400 years and have perfected their practices making the beef some of the most sought after wagyu today.