Suishin Taikan no Sake Junmai

Suishin Taikan no Sake Junmai (醉心大観の酒純米酒) is made of rice grown in Hiroshima and milled to 65%. This is a reproduction of the sake first drunk by painter Yokoyama Taikan (横山大観, 1868-1958) around 1929. Until his death at 90, painter Taikan continued to drink Suishin made with soft water instead of meals. It is a dry Junmai with a calm aroma and a smooth finish. Best paired with dashi, seafood, boiled tofu, tempura, rolled omelette, salt-grilled fish, oysters, etc.).

Awards:

• Grand Gold Award at the National Warm Sake Contest (全国燗酒コンテスト) 2019

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.