Quite similar to the Miyagikyo, it's a quite malty one with some appreciable freshness in the finish.
Ressembles an old Ainslie's blend from the late 80's I tasted recently, with an old-school dry maltiness, some white flour, and a little cardboard. The fresh bread note becomes huge with time.
Fresh, VERY flour-forward, slightly limestone-y, nice drought.
A bit of limestone and lemon indeed, nice way to go.