トオル
Banana-like fruity aroma, malic acid effect when included, white wine acidity, and the effect of low alcohol content (12%) make it easy to drink, but it lacks sharpness and has a sticky aftertaste of old-fashioned style.
I tried it with canned grilled oysters, and while the acidity part was a good match, I would have liked a little more umami flavor. Morishima was better with raw, steamed, and grilled oysters, so I hope they study IMA further to make a better sake.
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