Suishin Yamane Honten Brewery
Suishin Yamane Honten Brewery was established in 1860. In the mid-Meiji period (1868-1912) the company unified its 20 sake brands into one, with the aim of making them more widely known. As the second generation head of the brewery was pondering the idea of unifying the brands, a white-haired old man stood in his dream and told him, that the brand should be named "Yoigokoro", which literally means drunken heart. As the years passed, it started to be called “Suishin” (the same kanji, but onyomi reading instead of kunyomi reading ).
The brewery had already been recognized as a sake manufacturer in prewar days for discovering the “Kyokai yeast No. 3” in 1914. The Suishin brand has also been highly valued since old times, winning first place three times at the National Alcohol Beverages Competition, held in 1919, 1921 and 1924.
Speaking of Suishin sake, its relation to the great Japanese artist Taikan Yokoyama should be mentioned. Taikan Yokoyama, who loved Suishin sake, had a close relationship the third generation president Kaoru Yamane and promised to relish Suishin sake to his dying day. The artist even called Suishin his staple food, and it is said that he only ate a small cup of rice in the morning and consumed the rest of his calories from Suishin. He had also been donating a piece of his work to Suishin every year, which are now being displayed at the Yokoyama Taikan Memorial Hall.
Snowy Peak with Cranes, Yokoyama Taikan Memorial Museum, Tokyo
Situated in the renowned sake town, Mihara city in Hiroshima, Suishin has the geographical advantage of utilizing the ultra soft subterranean river water from Mt. Takanosu. When brewing sake with ultra-soft water, the yeast takes time to slowly ferment. Under this long-term, low-temperature fermentation, the yeast produces an abundance of esters, which are the source of the fragrant aroma. For this reason, sake brewed with soft water has a fine, refreshing taste, with a rich, elegant sweetness and flavor, and is light and fragrant.
To experience the taste and aroma of Suishin sake, we recommend trying their premium Junmai Daiginjo Genshu Gowarimigaki. It is "genshu", the undiluted, full strength sake, made with the premium Yamadanishiki rice, polished down to 50%. With a fruity aroma, it has a nose of melon and a super clean palate with slightly sweet, rich flavour, then finishes with a dry crisp.