Yamaguchi · A5 Kuroge Wagyu · Takamori
Takamori A5 Wagyu Ribeye
Brought directly from Japan — only by Hokkaido Uni Shop.
What is Takamori Wagyu?
Takamori is one of the highest-ranked A5 Kuroge (Japanese Black) wagyu in Japan, from Yamaguchi Prefecture, where the cattle are fed with sake mash from the Dassai sake brewery. That feeding method is what sets it apart — it gives an extraordinary depth of umami and a refined sweetness to the marbling that other A5 wagyu doesn't have. Each ribeye is about 10oz.
A5 is the top grade in Japan's beef system, and the marbling (sashi) is what separates wagyu from Western beef — the fat melts at a low temperature, turning the meat tender and rich. What the sake-mash feed adds on top is a cleaner, sweeter note to that richness, a signature of the Takamori name.
Specifications
| Origin | Yamaguchi, Japan |
| Breed | Kuroge (Japanese Black) Wagyu |
| Feed | Dassai sake-brewery mash |
| Cut | Ribeye |
| Grade | A5 (highest Japanese beef grade) |
| Weight | approx. 10oz |
| State | Frozen |
| Best for | Steak, teppanyaki, seared |
How to enjoy
Thaw 24 hours in the refrigerator, then bring to room temperature before cooking. A5 wagyu is rich, so sear it hot and fast — a hot pan or grill, about a minute a side, salt at the end — rather than cooking it like a thick Western steak. At 10oz it's a steak-sized cut; slice it against the grain and serve in small portions. Teppanyaki-style on a hot flat surface suits it well.
Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.
How to thaw & handle: Ships frozen by temperature-controlled overnight delivery. Thaw 24 hours in the refrigerator before cooking — not at room temperature or in water. Bring to room temperature before cooking and don't overcook; the fat is the point. Do not refreeze after thawing. Any transit damage should be reported to the carrier directly.
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