The Matsui Single Malt Whisky Collection Set

When Matsui Shuzo acquired its whisky distillation licence in 2015 and fired its copper pot stills in 2017, it drew a deliberate line between its controversial sourced-malt past and a new, provenance-certain future — the Matsui Single Malt sub-range is the direct product of that decision, 100% distilled in-house at Kurayoshi Distillery.

The distillery sits at the foothills of Mt. Daisen (1,729 m), an extinct volcano whose fractured basalt filters deep-aquifer groundwater to a very soft profile — that mineral-light water is the structural backbone of the house's characteristically mellow sweetness.

The Sea of Japan coastal climate delivers near-freezing winters against 38 °C summers, compressing maturation cycles in a way the producer explicitly compares to Islay.

Two Japanese-made copper pot stills — a 5,000 L wash still and 3,000 L spirit still — feature adjustable lyne arms: angled upward for lighter, floral spirit; horizontal for fuller body. The collection spans cask regimes from ex-bourbon American white oak to

Mizunara (Japanese oak) and Sakura (cherry wood) heads-swapped barrels, the latter imparting sandalwood and cherry-blossom registers absent from any Scottish-influenced peer.

All Matsui Single Malts are bottled at 48% ABV; the Peated expression is explicitly un-chill-filtered, natural colour.

The special feature: Sakura cask finishing — cherry wood maturation at commercial scale — remains vanishingly rare in global whisky, making these expressions categorically distinct from any Scottish, Irish, or mainstream Japanese single malt.