{"id":1144,"date":"2022-04-21T19:13:48","date_gmt":"2022-04-21T19:13:48","guid":{"rendered":"https:\/\/juliascavo.com\/omanian-wines-of-the-iconic-estate-alexandrion-group-presented-by-julia-scavo-dipwset-2-copy-copy-2-copy\/"},"modified":"2022-09-01T14:26:40","modified_gmt":"2022-09-01T14:26:40","slug":"interviu-cu-nakano-san","status":"publish","type":"post","link":"https:\/\/juliascavo.com\/ro\/interviu-cu-nakano-san\/","title":{"rendered":"Interviu cu Nakano San"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<\/p>\n<p class=\"p1\">Am fost cu adev\u0103rat onorat\u0103 s\u0103 fiu desemnat\u0103 de Sakeist s\u0103 sus\u021bin un webinar despre Nakano Shuzo, nu numai pentru pl\u0103cerea de a interac\u021biona direct cu uimitorul lor Kuramoto Nakano-San, ci \u0219i pentru c\u0103 aceast\u0103 misiune a permis str\u00e2gerea de fonduri pentru Ucraina. Am fost bucuro\u0219i s\u0103 o primim pe Anna Pototska, Best Sommelier of Ukraine 2017 care n- a adus o m\u0103rturie emo\u0163ionant\u0103 despre situa\u021bia din \u021bara ei \u0219i ne-a \u00eenv\u0103\u021bat mai multe despre vinurile \u0219i soiurile de struguri din Ucraina.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Cu Anna Akizuki ca maestru de ceremonie \u0219i Julien Chameroy \u00een rolul s\u0103u de traduc\u0103tor genial, ca de obicei, iat\u0103 \u00een cele ce urmea\u0103 interviul meu cu Nakano-San acompaniat de notele mele de degustare.<\/p>\n<p class=\"p1\"><b>JS<\/b> V\u0103 rug\u0103m s\u0103 explica\u021bi numele m\u0103rcii dumneavoastr\u0103 &#8220;Chiebijin&#8221;.<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> &#8220;Chiebijin&#8221; a fost numit dup\u0103 so\u021bia primului proprietar &#8211; Chie \u2013 cel care a fondat compania \u00een 1874.<\/p>\n<p class=\"p1\"><b>JS<\/b> Care este stilul local de sake din Peninsula Kunisaki?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Mai dulce, mai rotund, cu un caracter mai moale. Sosul de soia este dulce \u00een zon\u0103, a\u0219a c\u0103 produsul nostru urmeaz\u0103 aceea\u0219i logic\u0103.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\"><b>JS<\/b> Spune\u0163i-ne despre familia ta \u0219i afacerea dumneavoastr\u0103 de familie.<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Sunt a \u0219asea genera\u021bie.<span class=\"Apple-converted-space\">\u00a0 <\/span>Produc\u0163ia de sake este gestionat\u0103 de angaja\u021bii locali, iar compania are \u00een prezent cinci membri.<\/p>\n<p class=\"p1\"><b>JS <\/b>A\u0163i \u00eenv\u0103\u021bat s\u0103 produce\u0163i sake cu tat\u0103l dumneavoastr\u0103 sau ca proclama\u0163i a avea un stil diferit?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Tat\u0103l meu nu a f\u0103cut niciodat\u0103 sake. Misiunea sa a fost managementul \u0219i v\u00e2nz\u0103rile. C\u00e2nd m-am \u00eentors dup\u0103 facultate, am \u00eenv\u0103\u021bat s\u0103 fac singur sake \u00een stilul meu.<\/p>\n<p class=\"p1\"><b>JS<\/b> Spune\u021bi-ne despre acest concept inovator de implicare a multor tineri \u00een procesul de fabricare al sake- ului!<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Am 42 de ani \u0219i nu mai sunt chiar un t\u00e2n\u0103r, dar cu colegii de 30, 40, 50, 60 \u0219i 70 de ani, ne bucur\u0103m de munca \u00een echip\u0103 pentru a produce sake.<\/p>\n<p class=\"p1\"><b>JS <\/b>Care sunt principalele caracteristici ale apei dumneavoastr\u0103? Este dulce?<span class=\"Apple-converted-space\">\u00a0 <\/span>Este bogat\u0103 \u00een nutrien\u021bi?<\/p>\n<p class=\"p1\"><b>Nakano-San<\/b>: Apa noastr\u0103 cu un PH 7.2 provine dintr- un pu\u0163 la 200 de metri ad\u00e2ncime, este moderat dur\u0103, care este c\u00e2t mai aproape de neutru posibil. <span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\"><b>Cultiva\u021bi <\/b>Orezul Yamada-Nishiki sau \u00eel cump\u0103ra\u021bi din surse locale?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Lucr\u0103m cu fermierii locali sub contract pentru a ne cultiva orezul.<\/p>\n<p class=\"p1\"><b>JS<\/b> Care crede\u021bi c\u0103 este diferen\u021ba dintre Yamada-Nishiki de la Oita \u0219i Yamada-Nishiki de<span class=\"Apple-converted-space\">\u00a0 <\/span>Hyogo?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Boabele sunt mai mici dec\u00e2t cele de Yamada-Nishiki de Hyogo, dar este adaptat bine apei de la Nakano Brewery.<\/p>\n<p class=\"p1\"><b>JS<\/b> Folosi\u021bi o metotod\u0103 tradi\u021bional\u0103 precum Kimoto \/ Yamahai pentru a ob\u021bine o aciditate at\u00e2t de ridicat\u0103 pentru un sake? Se datoreaz\u0103 unei selec\u021bii specifice de koji?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Aciditatea este produs\u0103 prin calcularea calit\u0103\u021bii sake-ului pe baza acidit\u0103\u021bii derivate din koji \u0219i a ratei de absorb\u021bie a apei la sp\u0103larea orezului.<\/p>\n<p class=\"p1\"><b>JS <\/b>Care este impactul muzicii clasice asupra matur\u0103rii sake- ului?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Folosim \u00een principal muzic\u0103 clasic\u0103 (\u00een special Mozart) \u00een timpul fermenta\u021biei \u0219i credem c\u0103 acest lucru aduce o anumit\u0103 puritate calit\u0103\u021bii sake-ului.<\/p>\n<p class=\"p1\"><b>JS <\/b>Este tat\u0103l t\u0103u \u00eenc\u0103 implicat \u00een fabrica de sake sau el doar verific\u0103 \u0219i aduce ideile sale?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Dup\u0103 cum sa subliniat, el nu a fost niciodat\u0103 implicat \u00een procesul de fabricare a sake- ului, atunci c\u00e2nd el a fost pre\u0219edinte, dar acum el este implicat \u00een a produce koji exclusiv.<\/p>\n<p class=\"p1\"><b>JS <\/b>Care este temperatura de fermentare?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Temperatura este controlat\u0103 \u00eentre 10 \u00b0 C \u0219i 15 \u00b0 C.<\/p>\n<p class=\"p1\"><b>JS <\/b>Ne pute\u021bi spune mai multe despre buc\u0103t\u0103ria local\u0103?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Prefectura Oita este o comoar\u0103 a m\u0103rii abund\u00e2nd \u00een stavrid \u0219i macrou, Kunitachi este cunoscut pentru caracati\u021b\u0103 \u0219i pe\u0219te-spad\u0103, \u0219i Kitsuki pentru stridii.<\/p>\n<p class=\"p1\"><b>JS <\/b>Folosesti drojdie aromata, pentru ca Junmai-ul este foarte aromat si rafinat pentru categorie?<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Le folosim, inclusiv asamblarea a dou\u0103 astfel de drojdii care sunt 1401 (pentru acetat de izoamil) \u0219i<span class=\"Apple-converted-space\">\u00a0 <\/span>1801 (pentru caproat de etil)<\/p>\n<p class=\"p1\"><b>JS <\/b>U\u015foara tent\u0103 de culoare ar putea indica faptul c\u0103 face\u0163i o foarte lejer\u0103 filtrare, sau o filtrare f\u0103r\u0103 carbon carbon, este cazul?<\/p>\n<p class=\"p1\"><b>Nakano-San: <\/b>Procesul nostru de filtrare nu este filtrarea cu c\u0103rbune activ. Se utilizeaz\u0103 numai filtrarea prin filtru<b>.<\/b><\/p>\n<p class=\"p1\"><b>JS <\/b>Care este pairingul dumneavoastr\u0103 local preferat pentru Chiebijin Junmai? Apoi, v\u0103 voi da asocierea mea fran\u0163uzeasc\u0103!<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Recomandat pentru preparate din carne \u0219i bulion zeam\u0103gustos<span class=\"Apple-converted-space\">\u00a0 <\/span>(feluri de m\u00e2ncare g\u0103tite cu dashi).<\/p>\n<p class=\"p1\"><b>JS:<\/b> A\u0219 recomanda, de asemenea, un fel de m\u00e2ncare bogat \u00een umami cu o personalitate puternic\u0103: un \u201esurf and turf\u201dcare combin\u0103 Sainte Jacques(capesante) u\u0219or aburite \u0219i momi\u0163e pane de vi\u0163el cu<span class=\"Apple-converted-space\">\u00a0 <\/span>julienne<span class=\"Apple-converted-space\">\u00a0 <\/span>crocant de mar verde \u0219i o salat\u0103 de valerian\u0103.<span class=\"Apple-converted-space\">\u00a0 <\/span>Altfel, a\u0219 opta pentru un carpaccio de dorad\u0103, cu un dressing condimentat de iaurt cu sumac.<span class=\"Apple-converted-space\">\u00a0 <\/span>A se \u00eencerca in mod absolut cu o br\u00e2nz\u0103 de tip \u201edubl\u0103 crem\u0103\u201d, cum ar fi un Chaource sau Brill\u00e2t-Savarin.<\/p>\n<p class=\"p1\"><b>JS <\/b>Junmai Daiginjo este foarte delicat \u0219i are un caracter aromatic temperat, se datoreaz\u0103 depozit\u0103rii sticlelor la temperatur\u0103 controlat\u0103 ? Esterii sunt foarte fini, iar olfactivul este foarte complex.<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> Acest lucru se datoreaz\u0103 faptului c\u0103 este \u00eembuteliat imediat dup\u0103 presare pentru a evita oxidarea \u0219i depozitat \u00eentr-un frigider la temperaturi sc\u0103zute.<\/p>\n<p class=\"p1\"><b>JS <\/b>Care este pairingul dumneavoastr\u0103 local preferat pentru Junmai Daiginjo? V\u0103 voi da apoi asocierea mea fran\u0163uzeasc\u0103!<\/p>\n<p class=\"p1\"><b>Nakano-San:<\/b> V\u0103 recomand\u0103m s\u0103-l be\u021bi cu stridii locale. De preferat cu stridii crude \u0219i servit \u00eentr-un pahar de vin!<\/p>\n<p class=\"p1\"><b>JS:<\/b> Ce coinciden\u021b\u0103, \u015fi eu a\u0219 asocia acest sake cu stridii crude deghizate \u2013 acoperite cu granita de castravete, l\u0103m\u00e2ie caviar \u0219i fri\u015fca parfumat\u0103 cu citrice.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\"><b>Degustare 24.03.2022<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><b>Chiebijin Junmai \u00cembuteliere 2021<\/b><\/li>\n<\/ul>\n<p class=\"p1\">De culoarea l\u0103m\u00e2ie pal\u0103, cu nuan\u021be argintii &#8211; verzui, olfactivul pur ofer\u0103 fructe proaspete, cum ar fi m\u0103rul, pere verzi, completate de note lactate, de crem\u0103 de riz. Nuan\u021bele de plante care evoc\u0103 feriga aduc un caracter u\u0219or vegetal, un dram de fenicul. Sec, neted, cu aciditate<span class=\"Apple-converted-space\">\u00a0 <\/span>sus\u021binut\u0103<span class=\"Apple-converted-space\">\u00a0 <\/span>pentru un sake, oferind o salivare proasp\u0103t\u0103 \u0219i pl\u0103cut\u0103, suportul s\u0103u de alcool este u\u0219or generos, sus\u021bin\u00e2nd notele condimentate. Densitatea \u0219i savoarea umami pe final, coaja de citric re\u00eemprosp\u0103teaz\u0103 stilul plin. Fructele sugereaz\u0103 mere \u0219i jeleu de pere, pres\u0103rate cu note de piper, fenicul \u0219i ierburi.<span class=\"Apple-converted-space\">\u00a0 <\/span>Textura sa moale \u0219i supl\u0103, postgustul s\u0103u lung, cu o atingere r\u0103coritoare \u00eel disting printre altele Junmai.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><b>Chiebijin Junmai Daiginjo \u00cembuteliere 2021<\/b><\/li>\n<\/ul>\n<p class=\"p1\">De culoare pai palid\u0103, argintie, olfactivul este net, \u00eendulcit cu mirosurile de flori albe, cum ar fi iasomia.<span class=\"Apple-converted-space\">\u00a0 <\/span>Fructul exprim\u0103 pepene verde, pere proaspete, note de plante. Sec, dar tandru, cu un atac moale, textura<span class=\"Apple-converted-space\">\u00a0 <\/span>sa cremoas\u0103 \u0219i m\u0103t\u0103soas\u0103 digera alcoolul c\u0103lduros. Fructul este delicat, cu note de pere, pepene galben \u0219i ceva zesturi. O tent\u0103 de piper de Madagascar pe postgustul lung \u0219i generos, este completat\u0103 de lemn dulce, anason \u0219i o senza\u021bie r\u0103coritoare de ment\u0103.<span class=\"Apple-converted-space\">\u00a0 <\/span>Se remarc\u0103 \u00een compara\u021bie<span class=\"Apple-converted-space\">\u00a0 <\/span>cu celelalte Junmai Daiginjo printr-un stil mai delicat, mai temperat, o aromatic\u0103 mai suav\u0103.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\"><b>Degustare 21.04.2022<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><b>Chiebijin Junami \u2013 \u00cembuteliere 2022<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/li>\n<\/ul>\n<p class=\"p1\">Argintiu. Olfactivul aerian \u0219i delicat de mere verzi, anason, \u00eempletit cu arome de biscui\u021bi de<span class=\"Apple-converted-space\">\u00a0 <\/span>orez<span class=\"Apple-converted-space\">\u00a0 <\/span>\u0219i nuan\u021be lactice, evoc\u00e2nd iaurul de pere. Palatinul este sec \u0219i m\u0103t\u0103sos, cu o atingere u\u0219oar\u0103, o textur\u0103 neted\u0103 impregnat\u0103 cu aciditate proasp\u0103t\u0103, av\u00e2nd \u00een acela\u0219i timp o densitate adus\u0103 de umami \u0219i un am\u0103rui<span class=\"Apple-converted-space\">\u00a0 <\/span>pl\u0103cut<span class=\"Apple-converted-space\">\u00a0 <\/span>care aminte\u0219te migdalele. Alcoolul este moderat, f\u0103r\u0103 a se sim\u021bi c\u0103lduros, aromele se \u00eenmul\u021besc pe palatin evoc\u00e2nd fructele livezii, \u00eempletite cu pudra de orez \u0219i notele gourmet de budinc\u0103 de orez, finalul este sec, precis,<span class=\"Apple-converted-space\">\u00a0 <\/span>cu o prospe\u021bime de anason \u0219i o tent\u0103 fin\u0103 de plante. Vibrant \u0219i gastronomice.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><b>Chiebijin Junmai Daiginjo- \u00cembuteliere 2022<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/li>\n<\/ul>\n<p class=\"p1\">Cu nuan\u021be verzui \u0219i reflexii argintii, olfactivul s\u0103u este pur, cu note de pepene verde, flori de iasomie, caprifoi,<span class=\"Apple-converted-space\">\u00a0 <\/span>m\u0103r proasp\u0103t. Palatinul este sec, delicat \u0219i neted, cu o aciditate suculent\u0103 \u0219i destul ridicat\u0103 pentru un sake, oferind o senza\u021bie de prospe\u021bime, \u00een timp ce alcoolul este generos, aduc\u00e2nd suavitate \u0219i textur\u0103. condimentat, aproape de senza\u0163ia de zest, cu un dram de piper alb, anason, fenicul \u0219i citrice. Un Junmai Daiginjo de clas\u0103, nu prea aromat, dar gastronomic \u0219i digest.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_gallery interval=&#8221;3&#8243; images=&#8221;1146,1149,1152,1155,1158,1161,1164&#8243; img_size=&#8221;full&#8221; direction_nav=&#8221;yes&#8221; control_nav=&#8221;yes&#8221; pause_on_hover=&#8221;yes&#8221;][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Am fost cu adev\u0103rat onorat\u0103 s\u0103 fiu desemnat\u0103 de Sakeist s\u0103 sus\u021bin un webinar despre Nakano Shuzo, nu numai pentru pl\u0103cerea de a interac\u021biona direct cu uimitorul lor Kuramoto Nakano-San, ci \u0219i pentru c\u0103 aceast\u0103 misiune a permis str\u00e2gerea de fonduri pentru Ucraina. Am fost bucuro\u0219i s\u0103 o primim pe Anna Pototska, Best Sommelier of Ukraine 2017 care n- a adus o m\u0103rturie emo\u0163ionant\u0103 despre situa\u021bia din \u021bara ei \u0219i ne-a \u00eenv\u0103\u021bat mai multe despre vinurile \u0219i soiurile de struguri din Ucraina.<\/p>\n","protected":false},"author":3,"featured_media":1146,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Interviu cu Nakano San - Julia Scavo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/juliascavo.com\/ro\/interviu-cu-nakano-san\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Interviu cu Nakano San - Julia Scavo\" \/>\n<meta property=\"og:description\" content=\"Am fost cu adev\u0103rat onorat\u0103 s\u0103 fiu desemnat\u0103 de Sakeist s\u0103 sus\u021bin un webinar despre Nakano Shuzo, nu numai pentru pl\u0103cerea de a interac\u021biona direct cu uimitorul lor Kuramoto Nakano-San, ci \u0219i pentru c\u0103 aceast\u0103 misiune a permis str\u00e2gerea de fonduri pentru Ucraina. Am fost bucuro\u0219i s\u0103 o primim pe Anna Pototska, Best Sommelier of Ukraine 2017 care n- a adus o m\u0103rturie emo\u0163ionant\u0103 despre situa\u021bia din \u021bara ei \u0219i ne-a \u00eenv\u0103\u021bat mai multe despre vinurile \u0219i soiurile de struguri din Ucraina.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/juliascavo.com\/ro\/interviu-cu-nakano-san\/\" \/>\n<meta property=\"og:site_name\" content=\"Julia Scavo\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-21T19:13:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-01T14:26:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/juliascavo.com\/wp-content\/uploads\/2022\/06\/image0-3-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"alexandra moderator\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scris de\" \/>\n\t<meta name=\"twitter:data1\" content=\"alexandra moderator\" \/>\n\t<meta name=\"twitter:label2\" content=\"Timp estimat pentru citire\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/\"},\"author\":{\"name\":\"alexandra moderator\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/#\\\/schema\\\/person\\\/59cc4c9a297812686588a60c1e52b9ee\"},\"headline\":\"Interviu cu Nakano San\",\"datePublished\":\"2022-04-21T19:13:48+00:00\",\"dateModified\":\"2022-09-01T14:26:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/\"},\"wordCount\":1525,\"image\":{\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/juliascavo.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/image0-3-scaled.jpeg\",\"articleSection\":[\"blog\"],\"inLanguage\":\"ro-RO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/\",\"url\":\"https:\\\/\\\/juliascavo.com\\\/ro\\\/interviu-cu-nakano-san\\\/\",\"name\":\"Interviu cu Nakano San - 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