Barlow Jap Information?

I've traded for some Barlow Jap seed for next years garden. I will grow it because of the high productivity and taste reports I have read from individual growers this year. I have searched for specific traits and haven't found much. I would like to have the following information for my data base on the variety.

History?
A family heirloom of "2ManyTomatoes" who received them from her Grandfather, Roy Barlow of Shelbyville, Kentucky. Roy received the original seed from a friend who had supposedly smuggled them from Japan at the end of WWII. The original plants were weak in growth habit, but after successive generations of replanting only the healthiest and strongest plants from the best tomatoes; they now appear to be strong growers from germination. In 2009, "2ManyTomatoes" realized the improved variety, passed down through her family; could be lost due to the limited number of seeds retained in her family. She began sharing the seed with other tomato growers to insure it's survival.

Germination traits? easy or difficult germination
High germination percentage without difficulty in good germination conditions

RL or PL?
Potato Leaf

Plant growth habit? Large, Medium, Small
4' to 5' medium

Blooms and Fruit set? Blooms and sets only in the spring or spring and summer.
Early bloomer with production into late August in zone 5A

Average fruit size?
Eight to twelve ounces, sometimes in clusters

Determinate or Indeterminate?
Indeterminate

Days to maturity?
85 / 90 days

Productivity?
Good, mid season to late season production

Fruit color?
Described as both pink and rose colored

Taste? Mild or Strong, Sweet or Acidic, Fruity, Smokey, Comparison to other known varieties
Intense, sweet, with old time tomato taste, with some comments of "the best ever tasted"

Disease resistance?
Appears to have some disease resistance specifically to bacterial speck

Fruit appearance? Oblate, Globe, Smooth, Ruffled, Cracking, Cat-facing, Skin color variations
Globe shaped, smooth; with occasional green shoulders and thin skin

Fruit characteristics? Meaty, Firm or soft when ripe, Large or small seed cells, Large or small core, High or low moisture content
Meaty, Brandywine-sort of a honey-comb or Swiss cheese appearance rather than the "wagon-wheel" appearance of the seed locules.

If someone can provide a link with the information that would be great. If no link is available, please post the information you have and I will collate it.

Thanks

Ted