Suishin Nansui no Karakuchi Junmai

Suishin Nansui no Karakuchi Junmai (醉心 軟水の辛口 純米酒) was developed as an affordable everyday sake designed to pair with a wide variety of meals. Brewed using soft-water fermentation (軟水仕込 nansui jikomi), it is characterised by a fine, smooth texture and a gentle dry profile balanced by moderate umami. Suishin Yamane Honten places particular emphasis on versatility at the table. The sake is intended to pair well with a broad range of dishes, including sashimi, beef tataki, hot pot dishes, yakitori, tempura, simmered dishes, vinegared dishes, chilled tofu, grilled sanma, shabu-shabu, soba, and edamame. Its restrained dryness and soft mouthfeel allow it to complement both seafood and meat dishes without overpowering them.

One of the sake's defining characteristics is its flexibility across serving temperatures. It can be enjoyed chilled, at room temperature, or gently warmed, with the recommended range extending from around 10°C up to approximately 40°C. The brewery especially recommends serving it in ceramic cup-style vessels, which help soften and round the flavour profile further.

Suishin Nansui no Karakuchi Junmai received a Gold Prize in the "Value Nurukan Category" at the Slow Food Japan Kanzake Contest 2016 (スローフードジャパン燗酒コンテスト2016 Surō Fūdo Japan Kanzake Kontesuto 2016), a competition focused on sake suitable for warming. This recognition reflected the brewery's focus on producing a balanced, approachable junmai-shu intended for regular drinking rather than highly aromatic or specialised styles. Classified as a junmai-shu, it has an alcohol content of around 14–15%, a sake meter value (nihonshudo) of +3.0, an acidity level of 1.7, and an amino acidity of 1.5. The rice is polished to 65%, contributing to the sake's soft structure and moderate richness.

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.