Shirakabe Gura Kimoto Tokubetsu Junmai

From Fushimi in Kyoto. Made from Yamada Nishiki rice, semaibuai 60%, SMV +1, acidity 1.2, amino acid 1.2, 15.5% abv. Nose is mild, clean, light and sweet with a "green" edge, like sugar cane juice. At room temperature, this certainly has a mild kimoto character, smooth and full-bodied, slightly off-dry, melons, oats, some nuttiness, with mild acidity just past mid-palate. This flows very cleanly and spring-water like over the tongue, but leaves it all feeling lightly anaesthetised. Pretty cool. A bit sweet for my tastes, but I can enjoy a cup or two of this at a time.