However, the third sake yeast of the Brewing Society was selected from "Suishin" (literally drunk heart) of Hiroshima for which Senzaburo MIURA developed the soft water sake brewing method, and furthermore, the fourth and fifth yeasts were taken from the sake breweries in Hiroshima.
しかし協会系酵母協会3号が、三浦仙三郎によって軟水醸造法が開発された広島『酔心』から選ばれ、さらに第4号・第5号も広島系の酒蔵から採取された。