Rikyubai "Wandering" Junmai Daiginjo

One last souvenir from my recent visit to Mukune, a junmai daiginjo made from omachi rice. Milled to 50%, SMV +1, acidity 1.9, amino acidity 1.1, 901 yeast and 16.4% abv. Appreciably nutty, steamed fruit, slighty herbal nose. If Mukune has a signature, it's the slight tendency to sweetness and an undercurrent of savouriness - both on display here, in a slightly amplified volume, but remaining in balance, very nice bitterness on the finish which fades to reveal a clean cinnamon and rice starchiness. Another full-of-personality daiginjo!