Ginsekai Daiginjo

From Hiroshima's Aihara Shuzo - here's an interesting brewery - ONLY makes Daiginjo!! This is one is milled down to 40%, SMV +4, acidity 1.2, amino acidity 1.0, #9 yeast, 15-16% abv. Very aromatic nose, melons, but also herbal and yeasty touches. On the palate, nicely balanced, alcohol is well integrated - round and full, more than I'd expect, but decent acidity at the end. Sweet melon and rice mash, but also savoury and vegetal elements - jicama and celery. Not sure of the rice here - one of the kanji is "machi" so I'd think omachi, but I don't recognise the first character. Doesn't taste like omachi either.