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Meat Sommelier. Wagyu Meister

Japan

Kansai

Hyogo

Kobe Wine Beef

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Japanese Black

Fullblood

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Collaboration of Kobe's Specialty "Kobe Wine" and "Kuroge Wagyu" A new flavor born from this innovative approach is "Kobe Wine Beef." Its greatest feature is that the cattle are raised on the grape pomace, the remains of grapes after pressing, from the production of Kobe Wine. Kobe Wine, made from grapes grown in Kobe, is popular for its refreshing taste. The grape pomace is rich in polyphenols, and the fermented lactic acid bacteria and abundant dietary fiber in the grape skins enhance the cattle's appetite, allowing them to grow healthily.

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