{"title":"Matsui","description":null,"products":[{"product_id":"matsui-san-in-blended-japanese-whisky-750ml","title":"Matsui San-In Blended Japanese Whisky 750ML","description":"\u003cp\u003e\u003cstrong\u003eMatsui San-In Blended Japanese Whisky 750ML\u003c\/strong\u003e is a 40% ABV blended Japanese whisky produced at Kurayoshi Distillery in the San-In region of western Japan. A dual Gold medal winner at both the San Francisco World Spirits Competition and the International Spirits Challenge, this blend pairs Matsui's own single malt with single grain whisky matured in white oak bourbon barrels and proofed with water from Mount Daisen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Tottori Prefecture, Japan  |  Blended Whisky (No Age Statement)  |  Distillery: Kurayoshi\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKurayoshi Distillery, operated by Matsui Shuzo, sits in Tottori Prefecture along the Sea of Japan coast — the broader area known as San-In, which lends this expression its name. The blend combines Matsui's own distillery-produced single malt with single grain whisky sourced from an undisclosed Japanese distillery, both matured in white oak bourbon barrels that impart the whisky's characteristic vanilla and stone fruit character. A key production detail: the final blend is proofed with naturally filtered water drawn from Mount Daisen, a volcanic peak in Tottori celebrated for its pristine, mineral-rich aquifers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Poached pear and dried apricot arrive first, followed by vanilla and sweet baking spice. Subtle aged wood nuances and a whisper of dried peach add depth as the whisky opens in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is noticeably less sweet than the nose suggests. Melon and pear emerge early, yielding to green tea bitterness and ginger spice at mid-palate. Thyme, toast, and lime zest layer in herbal and citrus complexity, while a thread of incense-like warmth builds toward the peak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium in length with a warm, balanced close. Sweet floral notes and gentle vanilla linger before fading into a clean, soft resolution.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink San-In\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeat or with a single ice cube allows the delicate pear and green tea interplay to unfold gradually; a few drops of water further coax out the apricot sweetness. A \u003cstrong\u003eJapanese Highball\u003c\/strong\u003e with well-chilled soda water and a lemon twist showcases the whisky's citrus-herbal brightness — this is arguably its signature serve. A \u003cstrong\u003eWhisky Sour\u003c\/strong\u003e benefits from San-In's fruit-forward nose providing natural balance against fresh lemon juice. A \u003cstrong\u003eMizuwari\u003c\/strong\u003e — whisky diluted with still water at roughly a 1:2 ratio — highlights the soft minerality contributed by the Mount Daisen water source.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing a curious drinker to the Japanese whisky category\u003c\/li\u003e\n\u003cli\u003eBuilding a Japanese whisky collection beyond the Suntory and Nikka families\u003c\/li\u003e\n\u003cli\u003ePairing with lighter Japanese dishes at an intimate dinner\u003c\/li\u003e\n\u003cli\u003eServing refined Highballs at warm-weather gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does San-In taste like?\u003c\/strong\u003e San-In leads with ripe pear and melon, transitions into green tea bitterness and ginger spice, and finishes with warm floral sweetness. It is lighter and less overtly sweet on the palate than its fruity nose might suggest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does San-In compare to Suntory Toki?\u003c\/strong\u003e Both are accessible blended Japanese whiskies bottled at 40% ABV, but San-In relies on bourbon-barrel maturation for its vanilla and stone fruit emphasis, while Toki blends components from Suntory's Hakushu, Yamazaki, and Chita distilleries for a more grain-forward, citrus-leaning profile. San-In tends toward slightly richer fruit and herbal character, whereas Toki is often perceived as crisper and more cocktail-oriented.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs San-In good for sipping neat?\u003c\/strong\u003e Yes — its balanced profile, moderate 40% ABV, and layered fruit-to-herbal progression make it approachable neat. A single ice cube or a small splash of water can further open the softer apricot and vanilla notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is San-In made?\u003c\/strong\u003e San-In is blended and bottled at Kurayoshi Distillery in Tottori Prefecture, Japan, located in the San-In coastal region of western Honshu along the Sea of Japan. The distillery sources its proofing water from nearby Mount Daisen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with San-In?\u003c\/strong\u003e Lightly grilled white fish such as sea bass complements the whisky's delicate fruit notes. Tempura vegetables echo its herbal, green tea undertones. Fresh sushi or sashimi pairs well with the clean finish. Mild cheeses like young Gouda mirror the vanilla sweetness. Grilled chicken yakitori with a tare glaze balances the ginger spice on the mid-palate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does San-In come in?\u003c\/strong\u003e The standard widely available size is the 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs San-In worth the price?\u003c\/strong\u003e San-In positions as an accessible, entry-to-mid-tier blended Japanese whisky, and its dual Gold medals from the San Francisco World Spirits Competition and International Spirits Challenge reinforce strong quality-to-value standing within that segment. For drinkers exploring Japanese whisky beyond mainstream options, it represents a well-made introduction to a lesser-known distillery.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy San-In?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates this blend from much of the crowded Japanese whisky shelf is transparency about its construction: Matsui's own single malt married with bourbon-barrel-aged grain whisky and finished with Mount Daisen volcanic spring water. Gold medals at two of the spirits industry's most recognized international competitions — the SFWSC and the ISC — back up the quality claim with independent verification. The San-In region itself remains far less marketed than the Yamazaki or Miyagikyo heartlands, giving this bottle a genuine sense of regional identity. For anyone seeking a versatile Japanese blend that performs equally well neat, on ice, or stretched into a Highball, this is a credible and rewarding option.\u003c\/p\u003e","brand":"Matsui","offers":[{"title":"Default Title","offer_id":44837923291305,"sku":"34770","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Matsui-San-In-Blended-Japanese__30344.jpg?v=1730500679"}],"url":"https:\/\/theliquorbarn.com\/collections\/matsui.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}