Suishin, meaning drunken heart, has been brewed by Suishinyamanehonten since 1860 in Mihara, Hiroshima Prefecture, using ultra-soft spring water with a hardness of just 14 from the foot of Mt. Takanosu. In 1912, Suishin took first place at the National Liquor Show hosted by the Ministry of Finance, and in 1914 the brewery contributed to discovering Kyokai Yeast No. 3, a foundational yeast still widely referenced in Japanese brewing.
