What is Aged Fresh Bluefin Tuna?

柏島の海で育った本マグロを、柏島ヴィレッジでは“生のまま”超低温で乾燥熟成。 熟成庫で温度・湿度・風・衛生をコントロールし、余分な水分だけを抜くことで、 旨味の密度が一段上がります。魚は締めてから時間とともに核酸（イノシン酸）や 遊離アミノ酸が増え、味わいが深まることが知られています。さらに乾燥熟成は、 肉のドライエイジングと同じく“水分が減る＝味が濃くなる”を魚で実現。 赤身はねっとり、香りは澄み、脂は軽い甘さへ。口に入れた瞬間より、 飲み込んだ後に旨味が伸びるのが特徴です。解凍品にありがちな水っぽさや ドリップ臭を感じにくく、ご飯もお酒も進みすぎるのが唯一の欠点。 部位ごとの個性も際立ち、赤身・中トロ・大トロそれぞれの“甘みの階調”が楽しめます。 熟成の安定管理により最大6ヶ月の保存も可能。 『今まで食べたことのない旨さ』『自分史上最高』『概念が変わった』 —その感想が、まさに答えです。ぜひご体験ください。 At Kashiwajima Village, we dry-age bluefin tuna raised in the waters of Kashiwajima —**while keeping it fresh (never frozen)**—using an ultra-low-temperature aging process. Inside our aging chamber, we carefully control temperature, humidity, airflow, and hygiene. By removing only excess moisture, we increase the *density of umami* to a whole new level. It is well known that after a fish is prepared, natural compounds such as nucleotides (inosinic acid) and free amino acids gradually increase over time, deepening its flavor. Dry-aging takes this a step further—just like dry-aged beef—by reducing moisture so the taste becomes more concentrated, but applied to fish. The result: lean meat becomes silky and rich, the aroma stays clean and clear, and the fat turns into a light, gentle sweetness. The defining feature is that the umami doesn’t peak only at the first bite—it keeps expanding even after you swallow. Compared to thawed products, it’s less likely to feel watery or have a “drip” smell. The only downside? It pairs *too well* with rice and sake. Each cut also shows its own character, letting you enjoy the different “layers of sweetness” in akami (lean), chutoro (medium-fatty), and otoro (fatty) tuna. With stable, carefully managed aging, we can store it for up to **six months**. “I’ve never tasted tuna like this.” “The best I’ve ever had.” “It changed my whole idea of tuna.” Those words say it all—please come and experience it for yourself.