[Iinuma Honke Co., Ltd.] “Limited Time Wagyu Beef Fair” held at Kinoene Omoya, a Japanese restaurant in a sake brewery
*View in browser* *Iinuma Honke Co., Ltd.*
Press release: June 10, 2024
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At the “Limited Time Wagyu Beef Fair” held at Kinoene Omoya, a Japanese restaurant in a sake brewery
*We offer menus using new brand Kuroge Wagyu beef from local Sakura * Iinuma Honke Co., Ltd. (Head office: Inba-gun, Chiba Prefecture, President: Iinuma
Kiichiro) will be holding a “Wagyu Beef Fair” from June 15th (Saturday) to August 31st (Saturday) at Kinoene Omoya, a Japanese restaurant located on the premises.
During the period, we will offer menus using Chiba beef from Chiba Prefecture at special prices. Taking this opportunity
We hope that cooperation with local producers will lead to regional revitalization.
* Wagyu Fair Details*
Venue: Kinoene omoya
106 Mabashi, Shisui-cho, Inba-gun, Chiba Prefecture (Sake Brewery / Iinuma Honke premises)
Event period: June 15, 2024 (Saturday) to August 31, 2024 (Saturday)
Contents [Top Three Chiba Beef Gozen] Regular price 6,500 → Special price 5,500 yen
[Chiba Wagyu Gourmet Course] Regular price 13,200 yen → Special price 11,000 yen
*Iinuma Honke Co., Ltd.*
The representative brand is “Koshi Masamune”.
Established during the Edo Genroku period (1688-1703), it is located in a natural environment suitable for sake brewing, surrounded by abundant water sources and a quiet forest.
While actively introducing the latest technology and exploring the tastes of a new era, we also work on traditional hand-made sake, and all of our employees are committed to “brewing sake that combines modern technology and traditional techniques.”
Trade name: Iinuma Honke Co., Ltd.
Head office location: 106 Mabashi, Shisui-cho, Inba-gun, Chiba 285-0914 Representative Representative Director Kiichiro Iinuma
Company HP https://www.iinumahonke.co.jp/
*Okawa Livestock Co., Ltd.*
It’s been 30 years since we started the farm.
When the farm first started, 80 cows were managed by the family alone. Currently, 1,050 Kuroge Wagyu cattle are managed by a total of 8 people including 6 employees, the president, and the managing director.
In addition to feeding peanuts, which is the concept behind Chiba Beef, we also mix charcoal and lactic acid bacteria into the feed to improve the environment in the cows’ stomachs, allowing them to eat more feed and produce delicious beef.
Our basic policy is to “feed good food and manage our cattle well,” and we work hard every day to manage our cattle with love and care in order to deliver safe, secure, and delicious beef.
Trade name Okawa Livestock Co., Ltd.
Head office location 285-0041 Osakura, Sakura City, Chiba Prefecture Representative Representative Director Shuichi Okawa
*About Chiba Beef*
Name: Chiba beef (Japanese beef brand from Chiba prefecture) History of establishment: At the National Wagyu Beef Competency Exhibition held in 2022, we became acutely aware of the low popularity of Wagyu beef produced in Chiba Prefecture and the lack of brand power. Six brand organizations, their producers, individual producers, and wagyu breeding farmers agreed to establish the organization. Date of establishment: April 2020
Constituent members: 36 people
Activity base: Chiba Beef Council “Chiba Beef Section”
Chairman Yukio Imura Vice Chairman Sekiguchi
Production scale: Approximately 4000 cows
Number of animals shipped per year: Approximately 2,000 animals Standards: Breed/Wagyu steer/Wagyu heifer Age/24 months or older Grading/Grade 4 or above
Concept: By feeding peanuts from Chiba Prefecture for three months before shipping, we aim to improve the quality of fat. Peanuts, a specialty of Chiba Prefecture, contain a large amount of fat, 80% of which is unsaturated fatty acids. Peanut unsaturated fatty acids contain large amounts of oleic acid and linoleic acid, which prevent lifestyle-related diseases. Chiba Beef improves the quality of the beef by feeding the fruit directly to the cows before shipping, creating a fat with a low melting point that melts in the mouth. In addition, the thin skin contains a lot of polyphenols, so we pay attention to the health management of the cows.
*Kinoene omoya site*
https://www.iinumahonke.co.jp/sakagura/omoya
*About details about this release*
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