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Taste the very finest from Japan's wine-making Hyogo prefecture.
Kamui beef, a strain of Japanese Angus raised like Kobe wagyu, is just one of the highlights.
It's been 20 years since the British were allowed to sell their beef here. Now it's back. But does the more-expensive grass-fed British beef have the flavor to steer us from our favorite grain-fed Aussie wagyu?