{
  "id": "ogs:core:ingredient:wagyu-beef",
  "ogs_version": "0.1.0",
  "name": "Wagyu Beef A5",
  "description": "Japanese A5-grade wagyu beef, the highest marble score. Characterized by extreme intramuscular fat (marbling), creating an intensely rich, buttery, umami-forward eating experience.",
  "category": "protein",
  "subcategory": "beef",
  "sensory_profile": {
    "basic_tastes": {
      "sweet": 2.5,
      "sour": 0.5,
      "salty": 2.0,
      "bitter": 0.5,
      "umami": 9.0
    },
    "structural": {
      "body": 9.0,
      "acidity_perception": 0.5,
      "tannin": 0,
      "astringency": 0,
      "alcohol_heat": 0,
      "effervescence": 0
    },
    "aromatics": [
      {
        "family": "savory",
        "group": "meat",
        "item": "beef_fat",
        "intensity": 8.5
      },
      {
        "family": "dairy",
        "group": "butter",
        "item": "cultured_butter",
        "intensity": 6.0
      },
      {
        "family": "confection",
        "group": "caramel",
        "item": "toffee",
        "qualifier": "cooked",
        "intensity": 3.0
      },
      {
        "family": "savory",
        "group": "broth",
        "item": "bone_marrow",
        "intensity": 5.0
      },
      {
        "family": "earth",
        "group": "mineral",
        "item": "iron",
        "intensity": 3.5
      }
    ],
    "texture": ["tender", "juicy", "buttery", "succulent"],
    "finish_length": 8.5,
    "complexity": 7.0
  },
  "origin": {
    "region": "Hyogo Prefecture, Japan (Kobe) / Miyazaki Prefecture, Japan",
    "season": "Year-round (raised livestock)",
    "terroir_notes": "Genetics (Tajima-gyu bloodline) and feeding regimen determine marbling. A5 grade requires BMS (Beef Marbling Standard) score of 8-12."
  },
  "notes": "Best served in small portions due to extreme richness. Typically seared briefly at very high heat; overcooking destroys the delicate fat structure. The fat melts at a lower temperature than other beef due to higher oleic acid content.",
  "metadata": {
    "created": "2025-01-01T00:00:00Z",
    "updated": "2025-01-01T00:00:00Z",
    "source": "OGS reference library — classical culinary sources and expert tasting notes",
    "license": "Apache-2.0"
  }
}