Definition of "Toyama Wagyu Raised on Sake Lees" (as per the Toyama Sake Lees Utilization Branding Committee): It must be Japanese Black cattle raised in Toyama Prefecture for at least 12 months, with Toyama as the longest place of residence. The cattle must be fed Toyama-produced sake lees for at least three months prior to shipment. The cattle must meet Grade 4 or higher standards according to the beef carcass grading system by the Japan Meat Grading Association.