Japanese A5 Ribeye - Takamori AKA Drunken "BMS 12"
On Iwakuni farm, where 200 Takamori cattle are produced, they take great lengths to keep their wagyu genetic lines a closely guarded secret. This increases their cattle’s exclusivity – also a bonus for the most exclusive restaurants around the world. The farmer is humble and takes great care for his cattle. I get the feeling the cattle is more like a pet, rather than his business.
This is where we meet Mr Mumamoto, who is considered Japan’s ‘meat master’.
He spends his time heavily promoting all Japanese wagyu for the overseas market. But before he achieved such great heights, he was born and raised here, where he worked closely with the Takamori brand for many years. As time went on, there was a growing demand for healthy eating – and consumers expected to eat better quality beef too.
Mumamoto decided to partner with Asahi Shuzo – you may know of their famous ‘Dassai’ sake’ – to promote local businesses and continue his mission to promote wagyu worldwide.
His idea? Feed Takamori cattle the sake by-product: sake lees and rice flour!
Mumamoto believes this gives the beef a more outstanding flavor. Takamori beef has, on average, higher unsaturated fatty acid compared with typical A5 Japanese wagyu..
This fatty acid gives a better sweet aroma flavor that comes from the high marbling. I believe the balance of red meat and marbling for rump cuts has much better-eating quality.
On Iwakuni farm, where 200 Takamori cattle are produced, they take great lengths to keep their wagyu genetic lines a closely guarded secret. This increases their cattle’s exclusivity – also a bonus for the most exclusive restaurants around the world. The farmer is humble and takes great care for his cattle. I get the feeling the cattle is more like a pet, rather than his business.
This is where we meet Mr Mumamoto, who is considered Japan’s ‘meat master’.
He spends his time heavily promoting all Japanese wagyu for the overseas market. But before he achieved such great heights, he was born and raised here, where he worked closely with the Takamori brand for many years. As time went on, there was a growing demand for healthy eating – and consumers expected to eat better quality beef too.
Mumamoto decided to partner with Asahi Shuzo – you may know of their famous ‘Dassai’ sake’ – to promote local businesses and continue his mission to promote wagyu worldwide.
His idea? Feed Takamori cattle the sake by-product: sake lees and rice flour!
Mumamoto believes this gives the beef a more outstanding flavor. Takamori beef has, on average, higher unsaturated fatty acid compared with typical A5 Japanese wagyu..
This fatty acid gives a better sweet aroma flavor that comes from the high marbling. I believe the balance of red meat and marbling for rump cuts has much better-eating quality.
On Iwakuni farm, where 200 Takamori cattle are produced, they take great lengths to keep their wagyu genetic lines a closely guarded secret. This increases their cattle’s exclusivity – also a bonus for the most exclusive restaurants around the world. The farmer is humble and takes great care for his cattle. I get the feeling the cattle is more like a pet, rather than his business.
This is where we meet Mr Mumamoto, who is considered Japan’s ‘meat master’.
He spends his time heavily promoting all Japanese wagyu for the overseas market. But before he achieved such great heights, he was born and raised here, where he worked closely with the Takamori brand for many years. As time went on, there was a growing demand for healthy eating – and consumers expected to eat better quality beef too.
Mumamoto decided to partner with Asahi Shuzo – you may know of their famous ‘Dassai’ sake’ – to promote local businesses and continue his mission to promote wagyu worldwide.
His idea? Feed Takamori cattle the sake by-product: sake lees and rice flour!
Mumamoto believes this gives the beef a more outstanding flavor. Takamori beef has, on average, higher unsaturated fatty acid compared with typical A5 Japanese wagyu..
This fatty acid gives a better sweet aroma flavor that comes from the high marbling. I believe the balance of red meat and marbling for rump cuts has much better-eating quality.