Kotsuzumi Tokubetsu Junmai

From Nishiyama Brewing in Hyogo Prefecture's Tamba region. Brewed from Hyogo Kita Nishiki, a local and apparently quite rare variety of rice, milled to 65%, SMV +9, acidity 1.3, and 15% abv. Mildly aromatic nose, aloe, resin, caramel. Full bodied, soft and round on entry but transitioning to a sharp, starchy dry finish. As it approaches room temperature, I found the alcohol bitterness a bit strong, whereas with a moderate chill this was very nicely integrated. A sake more about textures than flavours.