Iga Wagyu has long been nurtured quietly within the local community of Iga.
Its roots trace back some 700 years when local warriors—later known as ninja—preserved the meat as dried provisions.
Even today, production remains extremely limited.
For centuries, it was enjoyed almost exclusively within Iga itself known only to those who truly understood its worth.
Blessed with a basin climate of warm days and cool nights pure water, and the devoted care of skilled farmers each animal is raised with patience and respect.
The meat is finely marbled and tender balancing lean and fat in perfect harmony.
Its deep aroma and refined flavor quietly express the honesty and spirit of the Iga land and its people.
