Ernest Hemingway once said: “My only regret in life is that I did not drink more wine.” His remorse is certainly not shared by the Koshu Wine Beef, as this brand of Wagyu is fed the grape marc from wine making from the tender age of 6 months.
One of our Wagyu Sommeliers recently tasted this rare brand and was entranced by its supreme juiciness and tenderness.
Mr. Teruo Kobayashi chose to use non-GMO feed spiced up with grape marc because he wanted to produce the kind of delicious yet safe beef that he would feed his own grandchildren.
The Koshu Wine Beef is only raised on the Kobayashi Farm in the Yamanashi Prefecture, the largest wine producing region of Japan. Mr. Teruo Kobayashi chose to use non-GMO feed spiced up with grape marc because he wanted to produce the kind of delicious yet safe beef that he would feed his own grandchildren. In fact, the environment in which the cattle are raised is so beautiful that the farm sometimes hosts elementary school tours.
The dietary fibers in the marc boosts the cows’ health, while the enzymes in the fruit peel improves the texture of the meat. Wine marc also works to limit the oxidation of the meat, which leads to the succulent mouthfeel. Our sommelier was also pleasantly surprised by the fruity flavor and the nonexistence of the off-putting taste often associated with beef.
Want to learn more about Koshu Wine Beef or try it for yourself? Chat with us any time!
Disclaimer: Koshu Wine Beef cattle are a mix between Japanese Black-Hair and Holstein. At Wagyu Sommelier™, we normally deal with 100% Japanese Wagyu breeds only, but we decided to dedicate an article to Koshu Wine Beef because of its interesting taste. For purebred Wagyu cattle fed on wine sediments, check out Kobe Wine Beef and Ikeda Gyu.
Photo by Maja Petric on Unsplash