Suishin Junmai Ginjō

Suishin Junmai Ginjō (純米吟醸 醉心稲穂) is made of domestic rice milled down to 60%. The elegant and fine-grained Ajiginjō (味吟醸) is made of Hiroshima's characteristically soft water. Ajiginjō has a milder aroma compared to more floral Hanaginjō (ハナ吟醸) but comes with a deep, banana-like smell and a 'moist' taste. It is a profoundly flavoured sake preferred as one enjoyed with food. While it is generally not recommended to heat Ginjō, Ajiginjō can be warmed to around 40°C.

Awards:

• First Prize Special Award at the 2020 National Autumn Sake Concours (秋季全国酒類コンクール)
• First prize at the 2020 National Spring Sake Concours (春季全国酒類コンクール)
• First prize, special award, National Autumn Sake Concours 2019
• First Prize at the 2018 National Autumn Sake Concours
• Awarded 'Well-received Sake' (好評酒 kōhyō sake) in the Junmai Ginjō category at 'SAKE in Hiroshima', organised by the Hiroshima Regional Taxation Bureau
• Gold Award in the main category of the 'Fine Sake Awards 2015.'
• First Prize at the 2014 National Autumn Sake Concours

Suishin Yamane Honten is located in Mihara (三原), Hiroshima Prefecture. It was founded in 1860. In the Meiji era (1868-1912), more than twenty different types of sake were brewed under the name Suishin (醉心). Hiroshima sake is typically dry and sweet, while Suishin is also crisp and dry, making it an excellent food pairing.

The region of Mihara is renowned for sake production, witnessed by the fact that it was mentioned in the Man'yōshū (万葉集), a collection of Japanese waka poetry from the 8th​ century, as 'Kibi no sake' and in the Kefukigusa (毛吹草), another compilation of poetry. Mihara is located in the centre of San'yōont, on the shores of the Seto Inland Sea coast. It is a typical castle town that sprawled around Mihara Castle (三原城), constructed by Kobayakawa Takakage (小早川隆景, 1533-1597), the third son of Mori Motonari. The town was a busy commercial centre and a transportation hub, which is thought to have contributed to the development of sake brewing in Mihara. While most sake was cloudy in the Edo period, Mihara was already brewing sake that matched modern techniques.

Sak,e brewing in Hiroshima is referred to as nansui shikomi (軟水仕込み, "soft-water brewing"), as the local water has few traces of calcium, iron, magnesium and other elements, which allows fermentation to proceed gently and produces a mild taste on the palate.