From my limited understanding, when you select a tosai showa, go for one with persimmon coloured beni over a deep purplish-red beni as the latter is perceived to be "finished" and will go downhill from there whereas the former will only deepen and improve over time. My question is actually more specific to tosai Beni Kikokuryu. Do I select a red that is more persimmon orangey red for the same reason or just go straight for the deep purplish red as doitsu fish are scaleless and thus, do not have the issue of scales thickening and changing the look/ colour of the fish over time. Your thoughts?