Suishin Junmai Ginjō Bingakoi Namagenshu

Suishin Junmai Ginjō Bingakoi Namagenshu (醉心純米吟醸 瓶囲い生原酒) is an unpasteurized summer sake bottled individually like wine and then stored at low temperatures for aging. This in-bottle fermentation is called binkakoi (瓶囲い). It is best consumed chilled.

Suishin Yamane Honten in Mihara, Hiroshima, was founded in 1860. In the middle of the Meiji era , Suishin (醉心) was created by merging more than twenty different sake brands. Suishin is a crisp and dry sake, making it an excellent match for food.

Mihara has long been known as a famous sake brewing region. Located in the centre of Sanyo at the coast of the Seto Inland Sea and developed as a castle town built by Kobayakawa Takakage (小早川隆景), it was an important trade hub for goods transported by sea and land, facilitating the development of a flourishing sake industry in Mihara. In the Edo period , most sake was unrefined, but Mihara already brewed sake, similar to modern brewing standards.

Traditionally, sake brewing in Hiroshima is characterised by 'soft-water brewing', using soft water with low mineral content, which allows fermentation to proceed gently and produces a gentle and mellow taste on the palate.