たけさん
Fukushima is different from the fruity sake of the Tohoku region, which I have the impression is quite robust, but this Tobiroki has umami, but is not so flashy, so it can be used as a food sake.
However, rather than a clean aftertaste that disappears nicely, there is a slight alcohol taste at the end, so there is a strong sense that you are drinking sake.
It is not as graceful as Wataya, and seems to go well with grilled or simmered dishes.
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