Sashimi Galore: 真梶木 (熟成 60 日) Makajiki (Blue Marlin) aged 60 days @ すし喜邑（㐂邑) Sushi Kimura, Tokyo. (3rd visit, 4.23.2015). Like wine, what kinds of grapes, time of harvest, how you make it, the fermentation and aging, the barrels, so many so many factors affect and define the final notes of the wine. Kimura san used makajiki and experimented with extensive aging in this own way. The impact was astounding. You transformed something that tasted like nothing (the non-aged piece served today in the previous post was exactly for comparison) to something so rich, intense, dense, and complex. You eat that sushi and your head think of another food, another flavor profile. Really cooked caramel (but not burnt), dark chocolate, coffee popped in my head when I had this. And the aftertaste lingered in my mouth. This transformation of taste is not done with any molecular gastronomy. It's by skills and techniques, by sushi master Kimura san, and he made this HIS sushi, no where else you can have similar. by little_meg_siu