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I have been taught over and over from Japan to ignore any sumi on a hi plate, as it is not an example of good sumi, being backed up by the red underneath the black.
Look for jet black sumi somewhere on the white ground, even if it is only a single scale, this is an indicator of the final product.
I think all of the showa Mike has posted are from black fry, not yellow. So this would make them traditional. But the line may well have had sanke sumi introduced a while back.
He’ll correct me if I’m wrong.
Maurice.
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