Koshu Wine Beef (Beef raised on wine lees)
Tender, subtly sweet beef from Yamanashi, Japan’s wine country
About Koshu Wine Beef (Beef raised on wine lees)
Compared with beef from cattle raised on conventional feed, Koshu Wine Beef is said to oxidize less, resulting in tender, lean meat. It also has less of a strong beefy odor, making it easy to enjoy and highlighting the flavor of the lean meat. Wine lees contain abundant high-quality fiber, while grape skins and seeds, together with the action of enzymes, improve the meat’s quality and bring out its savory flavor.
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Regional cuisine of Yamanashi region
Japanese Cuisine - Meat dish
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