旦
I've had the horrible luxury of ......
The Yamada 60 (left) has a nutty (and almondy, a bit deep) bitterness and a complex swelling.
Hachitanishiki 50 (right) is nutty (without bitterness, like cashew or macadamia), with a hint of dried bonito flakes.
Perhaps because it is 50, it has a fruity sweetness and a slight astringency.
I think it can be beaten by seared meat. It goes well with seared black Japanese beef.
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