Cattle are born and raised on Kyushu, in Miyazaki Prefecture. As
only A4 & A5 Wagyu will qualify as Miyazakigyu, these cattle are
meticulously tended to and fed a very precise diet of wheat, rice,
corn, and barley. Due to its sweet, rich umami and consistent snowflake-like marbling, Miyazakigyu received the Prime Minister's Award for excellence 3 consecutive times, and went on to win the Wagyu Olympics in 2007 & 2012.
As the largest and northernmost island of Japan, Hokkaido is known for its rolling lush hills and volcanic mountains. The island's fairly low temperatures yield ideal conditions for raising Wagyu. On Daimaru Farm, cattle are raised in an open, free air-flowing environment and fed 600 to 650 days, producing a uniquely tender Wagyu, with subtle umami.
Takamori Wagyu originates from the single farm of Iwakuni in Yamaguchi Prefecture. Famously known as "Drunken Wagyu," cattle are fed a sake mash from Dassai Sake, giving the beef a mild and silky texture with a rich mouthfeel. Cattle must be graded A4 and above to qualify as Takamori Wagyu. This luxurious and exclusive Wagyu was awarded winner of "Fat Quality" in the 2012 wagyu Championships.
Exclusively known as "Olive Wagyu," the cattle produced in the mild climate of Shodoshima Island in Kagawa Prefecture is home to only 1,700 Sanuki Olive-Fed Wagyu. Raised on a special feed of dehydrated and roasted mulch of olives, this Wagyu is famously known for its higher levels of oleic acid, yellowed fat, and nutty rich taste. Olive Wagyu was awarded for Fat Quality in the 2017 Wagyu Olympics.