You won’t believe your taste buds when you try Koshu beef, the top-quality locally grown wagyu of Yamanashi Prefecture.
The black wagyu cows you can spot among Yamanashi Prefecture’s abundant nature, drinking famously pure, regional water, are to thank for one of the region’s most prized products: Koshu wagyu beef. Just like other regional beef brands, not just any meat raised in the area can be called Koshu wagyu beef, as this appellation is reserved for cows that are ranked 4 or higher, with 1 being the lowest and 5 the highest. This top-quality meat is perfectly marbled with fat so that it almost seems to melt in your mouth. The care of the farmers and the healthy outdoor lifestyle of the cows contribute to the fresh, clean flavor of the beef.
