Kagoshima Prefecture
Japan's largest Wagyu-producing prefecture by volume, located in southern Kyushu — known for robust marbling and consistent A4-A5 grading rates.
Kagoshima Prefecture, at the southern tip of Kyushu, is Japan's single largest Wagyu-producing region by head count. The warm climate, volcanic soil, and abundant natural water supply create ideal conditions for cattle raising.
Production scale: Kagoshima produces more Wagyu than any other prefecture — roughly 20% of Japan's total Japanese Black cattle. This scale provides an enormous genetic pool for selection and improvement, contributing to consistently high quality across the production base.
Kagoshima Wagyu characteristics: - Cattle tend to be slightly larger-framed than Hyogo/Tajima lines - Marbling is typically robust and bold rather than ultra-fine - Flavor profile is rich, savory, and pronounced - A4-A5 grading rates are consistently high
The "Kagoshima Kuroushi" brand: "Kagoshima Kuroushi" (Kagoshima Black Cattle) is the prefecture's premium brand designation. Requirements include Japanese Black cattle raised in Kagoshima for the majority of their lives, processed at approved facilities in the prefecture.
Oleic acid initiative: Kagoshima has been a pioneer in measuring and certifying oleic acid content in Wagyu fat. Their research has demonstrated a correlation between oleic acid levels and sensory quality — higher oleic acid percentages correspond to a sweeter, cleaner fat flavor with a lower melting point.
For international consumers, Kagoshima Wagyu represents excellent value. The large production volume means more consistent availability and typically lower prices than Kobe or Matsusaka, while the quality — particularly at BMS 9-10+ — is world-class. I often recommend Kagoshima as a starting point for people exploring authentic Japanese Wagyu.