Takamori cattle, sourced solely from Iwakuni Farm, are raised exclusively on a single farm in Yamaguchi prefecture, a region renowned for its rice cultivation and sake production. This area is also the birthplace of the esteemed Dassai Asahi brand, which pioneered international acclaim to Japanese sake

Sake lees, or "sake kasu" in Japanese, consist of the yeast and rice solids remaining after liquid sake is extracted from the fermented rice mash during the sake production process. Rich in proteins, amino acids, enzymes, and nutrients, these lees carry a fruity aroma similar to sake. The cattle are fed a unique diet that includes sake lees from the Dassai Asahi Brewery, earning the title "Takamori Drunken Wagyu." This specialized diet imparts a distinctive, slightly sweet flavor to the beef and enhances the quality of the fat, distinguishing both taste and texture.

Noriaki Numamoto picked up his first knife at 15 and stepped straight into the blood and grit of the meat world. He honed his craft at Meat Technical Trade School, then sharpened his skills even further at a specialty shop in Osaka's Meat Wholesale Market. There, he rose through the ranks, becoming a trusted buyer and expert in selecting the finest wagyu carcasses — every cut a lesson, every slab a step closer to mastery.

Numamoto's talent didn’t go unnoticed. He put Takamori Wagyu on the global stage, turning it into a name spoken alongside legends like Kobe. As Japan’s wagyu ambassador at international food events, he showcased not just the beef but the artistry behind it, captivating audiences with his precision and passion.

Then came the Numamoto Cut — a revolutionary technique that separates muscle cleanly along the seams of connective tissue and fat, preserving the meat’s integrity and unlocking its full umami potential. Today, Numamoto is the man behind some of the world’s rarest and most luxurious beef, served to dignitaries and even a former Japanese Prime Minister. More than a butcher, he’s a legend — a blade-wielding artist carving his name into the history of wagyu.

Learn more about Numamo San here.

A5, a Japanese grading term, represents the pinnacle of marbling quality in Wagyu beef, known for its low melting point that ensures a sublime melt-in-your-mouth experience. A5 Wagyu is produced in limited quantities relative to global beef production, as these cattle are among the most challenging to raise.

In 1997, the Japanese government declared Wagyu cattle a national treasure. Takamori Wagyu, distinguished by its unique feed, is one of the most coveted beef brands worldwide, and we are proud to be its exclusive importer in the U.S.

We suggest pairing Takamori Wagyu beef with a Dassai sake tasting for a complete culinary journey. Experience this at their new cutting-edge Dassai Blue brewery in Hyde Park, New York.

Learn more about Dassai here.