Matsui The Daisen Wine Cask Blended Whisky (700 ml)

Matsui Shuzo, operating from Kurayoshi City since 1910, acquired its whisky distillation license only in 2015 — meaning this blended expression draws on a deliberately compressed production history, with in-house distillation at Kurayoshi Distillery commencing

in 2017 using two Japanese-made copper pot stills (wash still 5,000 L; spirit still 3,000 L) fitted with adjustable lyne arms that allow the distiller to dial between lighter and heavier spirit profiles run by run.

The distillery sits at the foothills of Mt. Daisen (1,729 m), an extinct volcano whose fractured basalt filters deep-aquifer groundwater to softness — that water character is the throughline of every Matsui expression, producing a mellow, low-mineral sweetness that distinguishes the house style from the harder-water profiles of Nikka or Suntory.

Tottori's Sea of Japan climate compounds this: near-freezing winters against summers reaching 38 °C create thermal cycling that accelerates cask extraction in a manner the producer explicitly compares to Islay conditions.

The Daisen Wine Cask expression introduces ex-wine barrel finishing into the blended whisky tier — a deliberate departure from the bourbon-primary aging that anchors most of the range. This finishing layer adds stone-fruit and light tannic grip absent from the standard NAS blended expressions.

As a blended whisky, this expression draws on malt and grain whiskies from undisclosed domestic and international partners rather than solely in-house distillate. Special feature: wine cask finishing on a Japanese blended whisky is structurally rare, as ex-bourbon dominates by default.