It's not only price that's the issue but also availability, and the fact that a lot of "Japanese" whiskey isn't actually Japanese but rather, cheap distillate imported from Ireland and Scotland being branded as Japanese. I know the reputable distilleries like Yamazaki don't do this but it's still swaying me away from Japanese whiskey as a whole. That and also the fact that mid-range/moderately expensive Japanese whiskey likely is no better than its Irish and Scottish counterparts. Oh and by the way, in this video the tasting note on screen text for "Pears" actually says "Pearsll". You might want to fix that.
I've had Yamazaki 12, Nikka Coffee Malt, and Hibiki Masters Select, all excellent! Thanks for the video as I was unaware of their lax laws, and will research future Japanese whisky finds before I buy.
In general I love Japanese whisky, which was actually what got me into whisky in general. This is my second bottle from Matsui (Tottori being the other one) and I agree that this is disappointing.
Japanese whisky has mostly been about preserving the craft. Until recently more and more bottles entering the shelves in US liquor stores with little to no info on those bottles. Companies saw demand in a market with little regulations. I mostly stick to the two big companies, Nikka and Suntory. Nikka still uses the coal fired stills at Yoichi just like Masataka Taketsuru started in the 1934. And continues to create great blended malts in conjunction with Miyagikyo for their core range. Suntory makes amazing whisky at Yamazaki and Hakushu using the same techniques pioneered by Taketsuru. Yes prices on Suntory products keep rising here in the US. Yet the value for money is there. Look at what the age stated Hibiki range went to around 5 years ago. It was expensive , but finding a blended malt with 17 and 21 age statements was almost impossible to find. Tradition in Japan is highly valued which I believe is why no law was ever put in place to quantify and define what is Japanese whisky. It was assumed any new distillery would continue in traditional process. Yet modern companies seek to cut cost and squeeze every drop of profit.
"Pearsll" indeed, a common tasting note in single malts. Thanks for the honest review Bill, I've been seeing a lot of Japanese whiskies lately from not Nikka/Suntory and they all start at 50$+ and quickly get to 80+. I know there is a big hype for Japanese whisky rn but I wish more companies would focus on the long term quality of product and not just short term profits. I've had a few friends/family members buy from these lesser known brands and it's always way too much $ for way too little taste, imo. For 80$ I can get a variety for double digits aged Scotches/Irish or cask strength bourbons, and that's heavy competition. Hopefully they will see the need for long term quality and in a few years we will see more magical whiskies from Japan, a la the Hibiki 17 I once tasted, now that really changed my life ...
Cheers Bill! I have 200mL samples of all 3 of the Matsui Single Malt expressions. The Mizunara is my favorite; big on green apple and floral notes and all around just pleasant to sip.
@@TheWhiskeyDictionary If I could suggest any matsui expression, it would be their Peated Single Malt. Peated malts are much better when younger since you get more of the peat smoke up front. Stay away from the Sakura cask though; I hate that stuff.
I have a bottle of the Sakura Cask finish of the Matsui and it's kinda the same deal, pretty straight forward and not a very wide pallet. However, it has a really fancy Plum wine note straight forward. Every now and then when I have people over, I get it out and everybody gets that "aha"-Moment and then it goes back in the third line of the shelf. Unfortunate for like 60 $ but ey, that's what happens when you think you got yourself a Japanese whisky bargain.
I really like the Nikka from the Barrel, good juice and great value. In my limited experience with a few other Japanese whiskies, I've found that most aren't gonna blow you away with flavour, but have a lot of easy sipping, subtle fruity flavours. Pretty delicate and refined. The hakushu 12 I tried for $35 in Vegas was really amazing though. Huge flavours and delicious. Sadly, it isn't available for me, and probably would be too expensive anyways. Cheers, Bill. 🥃🇨🇦🇺🇲
The opposite. Whiskey doesn't age in the bottle. I'd suggest opening it, trying it (maybe it will do more for you than me ). If not, let it sit for a while after opening. Itll alter slightly
Funny I just picked up a bottle of this but haven’t tried it yet. It may be a while until I do, it will be interesting to compare notes. Mizunara seems to be a fairly aggressive wood so it’s easy to over do it. I recently tasted a Japanese Whiskey that was 100% Mizunara and it seemed overwhelming.
Too bad it didn't work out but the first thing I zeroed in on was the glass, looks like white wine bruh. I've only had one Japanese so far and I've bought it a few times which only happens if I really like it because there's so many on my list. Nikka Pure Malt, I happen to really like that one. Based on that, I would be severely disappointed by this I'm sure. When you mentioned grassy hay a switch went off, that's what I got out of the first Dalwinnie I tried, wet hay. For me that's one of those "been there, got the T-shirt" (or cork) bottles.
You should review Cabot Trail Maple Cream if you can get it near you. Or Buffalo Trace Bourbon Cream if you haven't already. Offhand, do you know how long cream liqueur will last unopened? I don't drink but I am a bit of a collector and I like to have stuff on hand for company.
Just got a bottle today, $115 CAD with 15% tax in British Columbia. I miss living in the States now. I'm a little disappointed as I was expecting more mizunara taste, but it was underwhelming to say the least. It needs to age more than 2 years, I'd say at least 12 years to be competitive. I'd pay maybe $50-60 tops for this. I've had the Tottori ex-bourbon cask and it's somewhat similar in taste profile. The color is natural, which is nice. No coloring added. I'd say it cannot compete with Suntory or Nikka and I will stick with them for now. It's a nice try by Matsui, but you can't fool me again.
This actually didn't win, the Pure Malt won. Jim Murray isn't great and his choices are often very suspect. Either way, I am sorry you don't love it... it's still sitting on my shelf too
I'm not sure if they're fooling us or not, but my Matsui Mizunara Cask bottle was not filled up to the top like other Japanese whisky brands. Mine unopened was filled up to where the label that says "since 1910 year" and just halfway up the label, and it wasn't all the way up to the neck of the bottle like others. I noticed that if you shake it lightly or pour the whisky dram, there's big bubbles that form on the top as if it's sizzling bubbles. Everything about this whisky doesn't seem right so far. Buyer's remorse really. Thanks for your reply.
I don't know of anyone who insist "all material" be sourced in Japan to be categorized a Japanese whisky. Only distilled in Japan. It would be unique and nice for a company to do this. This company lied so badly out of the gate that it is hard to root for them. An example that they continue to lie ( or at least be very non-transparent) is that "Mizunara Cask" whisky your sampling is not 100% Mizunara wood. Only the head of the cask was used in the cask. Anyway, time will tell if they change their ways, as well as, if they can make a great whisky. Cheers
$80 for a 2-year whisky? I care much less about backstory and production costs than I do quality of the product. This is the reality of doing business.
I really dislike the fake Japanese whiskys. Glad to see them trying to release real Japanese stuff, it's too bad it's overly young to really be good yet though. - Patrick
Don't be surprised that it doesn't taste good. Mizunara is an annoying type of wood to work with. It's hard, it leaks, and above all it takes a LONG time for flavours to work its way in the spirit/whisky. Suntory was the first one to work with this oak in post WWII (since usa won't ship bourbon barrels to them)and their initial reaction was the same as yours, it taste awful so they shoved it away thinking it was a failure. It wasn't until the mid to late 1970s where they rediscovered the barrels again then they realized it taste bloody good. Mizunara needs at least a decade and a half of aging for it to show what it has to offer. It's better that they release some other expression while let the mizunara do her job. Hope it helps.
What do you think about Japanese Whisky? Are you into it or does the price keep you away?
It's not only price that's the issue but also availability, and the fact that a lot of "Japanese" whiskey isn't actually Japanese but rather, cheap distillate imported from Ireland and Scotland being branded as Japanese. I know the reputable distilleries like Yamazaki don't do this but it's still swaying me away from Japanese whiskey as a whole. That and also the fact that mid-range/moderately expensive Japanese whiskey likely is no better than its Irish and Scottish counterparts.
Oh and by the way, in this video the tasting note on screen text for "Pears" actually says "Pearsll". You might want to fix that.
I'm into it, Nikka From the Barrel being my go to.
- Patrick
Good value for the money
I've had Yamazaki 12, Nikka Coffee Malt, and Hibiki Masters Select, all excellent! Thanks for the video as I was unaware of their lax laws, and will research future Japanese whisky finds before I buy.
In general I love Japanese whisky, which was actually what got me into whisky in general. This is my second bottle from Matsui (Tottori being the other one) and I agree that this is disappointing.
Japanese whisky has mostly been about preserving the craft. Until recently more and more bottles entering the shelves in US liquor stores with little to no info on those bottles. Companies saw demand in a market with little regulations.
I mostly stick to the two big companies, Nikka and Suntory. Nikka still uses the coal fired stills at Yoichi just like Masataka Taketsuru started in the 1934. And continues to create great blended malts in conjunction with Miyagikyo for their core range.
Suntory makes amazing whisky at Yamazaki and Hakushu using the same techniques pioneered by Taketsuru. Yes prices on Suntory products keep rising here in the US. Yet the value for money is there. Look at what the age stated Hibiki range went to around 5 years ago. It was expensive , but finding a blended malt with 17 and 21 age statements was almost impossible to find.
Tradition in Japan is highly valued which I believe is why no law was ever put in place to quantify and define what is Japanese whisky. It was assumed any new distillery would continue in traditional process. Yet modern companies seek to cut cost and squeeze every drop of profit.
"Pearsll" indeed, a common tasting note in single malts. Thanks for the honest review Bill, I've been seeing a lot of Japanese whiskies lately from not Nikka/Suntory and they all start at 50$+ and quickly get to 80+. I know there is a big hype for Japanese whisky rn but I wish more companies would focus on the long term quality of product and not just short term profits. I've had a few friends/family members buy from these lesser known brands and it's always way too much $ for way too little taste, imo. For 80$ I can get a variety for double digits aged Scotches/Irish or cask strength bourbons, and that's heavy competition. Hopefully they will see the need for long term quality and in a few years we will see more magical whiskies from Japan, a la the Hibiki 17 I once tasted, now that really changed my life ...
That Hibiki 17 is amazing
Nice video. Need to get more into Japanese whisky
Good review Bill-Thanks for the heads up 🥃
You bet
Cheers Bill!
I have 200mL samples of all 3 of the Matsui Single Malt expressions. The Mizunara is my favorite; big on green apple and floral notes and all around just pleasant to sip.
I'm glad you enjoy it. I'd be interested in trying some of the other ones but suspect they'll be the same
@@TheWhiskeyDictionary If I could suggest any matsui expression, it would be their Peated Single Malt. Peated malts are much better when younger since you get more of the peat smoke up front. Stay away from the Sakura cask though; I hate that stuff.
I have a bottle of the Sakura Cask finish of the Matsui and it's kinda the same deal, pretty straight forward and not a very wide pallet. However, it has a really fancy Plum wine note straight forward. Every now and then when I have people over, I get it out and everybody gets that "aha"-Moment and then it goes back in the third line of the shelf. Unfortunate for like 60 $ but ey, that's what happens when you think you got yourself a Japanese whisky bargain.
I really like the Nikka from the Barrel, good juice and great value. In my limited experience with a few other Japanese whiskies, I've found that most aren't gonna blow you away with flavour, but have a lot of easy sipping, subtle fruity flavours. Pretty delicate and refined. The hakushu 12 I tried for $35 in Vegas was really amazing though. Huge flavours and delicious. Sadly, it isn't available for me, and probably would be too expensive anyways. Cheers, Bill. 🥃🇨🇦🇺🇲
Nikka from the Barrel is a great whisky for sure.
I think you should look for any Oak & Eden expression, they’re all great and I’d love to see your reviews on one.
Bummer! But glad you were honest! 😊
Always. Sucks, but honesty is paramount
@@TheWhiskeyDictionary sucks more that I just bought a bottle. Do you think it will taste better if i leave the bottle closed for a few years
The opposite. Whiskey doesn't age in the bottle. I'd suggest opening it, trying it (maybe it will do more for you than me ). If not, let it sit for a while after opening. Itll alter slightly
@@TheWhiskeyDictionary thanks for the info
Funny I just picked up a bottle of this but haven’t tried it yet. It may be a while until I do,
it will be interesting to compare notes. Mizunara seems to be a fairly aggressive wood so it’s easy to over do it. I recently tasted a Japanese Whiskey that was 100% Mizunara and it seemed overwhelming.
Yea, this is one to stay away from
The Whiskey Dictionary btw you’ve really upped your game in editing- well done. I KNOW how much work goes into it!
Thanks Erik! You have as well. Wstched your video yesterday (or this morning) too many drinks last night, things are blending
Too bad it didn't work out but the first thing I zeroed in on was the glass, looks like white wine bruh. I've only had one Japanese so far and I've bought it a few times which only happens if I really like it because there's so many on my list. Nikka Pure Malt, I happen to really like that one. Based on that, I would be severely disappointed by this I'm sure. When you mentioned grassy hay a switch went off, that's what I got out of the first Dalwinnie I tried, wet hay. For me that's one of those "been there, got the T-shirt" (or cork) bottles.
Yea, lots of Japanese whisky is the same color as this... however, lots of Japanese whisky isn't aged enough.
You should review Cabot Trail Maple Cream if you can get it near you. Or Buffalo Trace Bourbon Cream if you haven't already. Offhand, do you know how long cream liqueur will last unopened? I don't drink but I am a bit of a collector and I like to have stuff on hand for company.
My understanding is that its shelf stable but im not confident
@@TheWhiskeyDictionary Alright, thank you kindly. I may pick a bottle up this week just to have. The Cabot Trail is world famous. I live closeby.
Just got a bottle today, $115 CAD with 15% tax in British Columbia. I miss living in the States now. I'm a little disappointed as I was expecting more mizunara taste, but it was underwhelming to say the least. It needs to age more than 2 years, I'd say at least 12 years to be competitive. I'd pay maybe $50-60 tops for this. I've had the Tottori ex-bourbon cask and it's somewhat similar in taste profile. The color is natural, which is nice. No coloring added. I'd say it cannot compete with Suntory or Nikka and I will stick with them for now. It's a nice try by Matsui, but you can't fool me again.
This whisky won Jim Murray's Whisky Bible 2020 and San Francisco World Spirit Competition Gold in 2019. I was expecting more from this whisky.
This actually didn't win, the Pure Malt won. Jim Murray isn't great and his choices are often very suspect. Either way, I am sorry you don't love it... it's still sitting on my shelf too
I'm not sure if they're fooling us or not, but my Matsui Mizunara Cask bottle was not filled up to the top like other Japanese whisky brands. Mine unopened was filled up to where the label that says "since 1910 year" and just halfway up the label, and it wasn't all the way up to the neck of the bottle like others. I noticed that if you shake it lightly or pour the whisky dram, there's big bubbles that form on the top as if it's sizzling bubbles. Everything about this whisky doesn't seem right so far. Buyer's remorse really. Thanks for your reply.
Japanese found out that aging it longer in minzunara oak is best. Especially in 20years or more. 😊
I don't know of anyone who insist "all material" be sourced in Japan to be categorized a Japanese whisky. Only distilled in Japan. It would be unique and nice for a company to do this.
This company lied so badly out of the gate that it is hard to root for them. An example that they continue to lie ( or at least be very non-transparent) is that "Mizunara Cask" whisky your sampling is not 100% Mizunara wood. Only the head of the cask was used in the cask.
Anyway, time will tell if they change their ways, as well as, if they can make a great whisky.
Cheers
$80 for a 2-year whisky? I care much less about backstory and production costs than I do quality of the product. This is the reality of doing business.
Without a doubt... I've spent $80 on a 2 year old whiskey before without being disappointed... but it happens rarely.
I really dislike the fake Japanese whiskys. Glad to see them trying to release real Japanese stuff, it's too bad it's overly young to really be good yet though.
- Patrick
Same here. Hoping for a bit of a Japanese whisky boom.
the grapefruit lady just cracked me up lol
The stock clip is much longer and gets weirder
I found this for £30 in Japan in an airport
The Yakuza are going to be coming for you now. Better get a remote starter for your car so you can start it from a distance.
Lol. For real
I don’t think your own review is not everyone else’s
Don't be surprised that it doesn't taste good. Mizunara is an annoying type of wood to work with. It's hard, it leaks, and above all it takes a LONG time for flavours to work its way in the spirit/whisky. Suntory was the first one to work with this oak in post WWII (since usa won't ship bourbon barrels to them)and their initial reaction was the same as yours, it taste awful so they shoved it away thinking it was a failure. It wasn't until the mid to late 1970s where they rediscovered the barrels again then they realized it taste bloody good. Mizunara needs at least a decade and a half of aging for it to show what it has to offer. It's better that they release some other expression while let the mizunara do her job. Hope it helps.
musky, funky, fruity smelling whisky? Should be called a durian whisky. lol
I haven't tried Durian, but based off your comparison, I'm in no hurry!
That would be amazing
One small peepee here