富久千代酒造

鍋島

Born and raised in China, grew up in London and fell in love with sake in New York. It’s the best remedy to my soul after long working hours.

Tommyboi

I did a quick comparison between Nabeshima sake made by different rice breeds (愛山vs山田錦) earlier this year.
These two bottles exhibit similarities in taste profiles, which reminded me of lychee. However, the bottle made by 山田錦 is more delicate and tender in comparison. The most glucose in this bottle is turned into alcohol so it’s drier.

I love 愛山 a bit more (forgive me, I don’t know it’s Japanese pronunciation). The flavour is more straightforward and communicates passion and strength.