Tochigi JET
栃木県 · Tochigi · Kantō Region · Japan
from a thousand-year-old brewery
At the heart of the Tochigi JET Wagyu's daily ration is an ingredient that no other Japanese farm uses on this scale: soy sauce lees — the noble residue of fermentation in cedar vats of a traditional Tochigi brewery.
Rich in umami, living enzymes, and amino acids, these lees enhance the cattle's digestion and nourish their tissues with a rare aromatic depth. The ingredient arrives at the farm directly from the brewery — a unique partnership, impossible to replicate elsewhere.
The umami begins in the cedar vat, continues in the cattle's flesh, and finally blossoms on the plate. An uninterrupted chain of flavor, woven over more than a thousand years of Japanese expertise.
a thousand specificities
The daily ration is no accident. More than ten carefully selected grains, whose proportion changes at each stage of growth — from weaning to finishing.
In addition to the soy sauce lees are: corn silage from JET Farm's land, Tochigi rice straw, beer lees from a local brewery, Japanese rice, okara (soy pulp).
No component is insignificant. Each contributes to intestinal health, the nutritional density of the meat, and the final aromatic complexity. Food builds taste, slowly, over a minimum of 2.5 years of rearing.
its own story
At JET Farm, each animal has its own space, its own sensors, its own growth record. No overcrowding, no competition, no hierarchical stress. Japanese philosophy pushed to the extreme.
VS 20 MONTHS AVG.
DAILY RATION
EXCLUSIVELY
SOY SAUCE LEES
a closed cycle
daily method
Japanese Black wagyu label, grades A4/A5 only, full traceability from birth to cut. An integrated model praised by the national industry.
direct to FoodHub
Capacity: 25 heads per month, expandable upon planned order. Ribeye · Sirloin · Tenderloin — Grade 4 · Grade 5.