Matsui Mizunara Cask

--- Second of two reviews after 3 months and at 1/4 bottle --- Subtitled: Mr Hyde is really Dr Jekyll Slowly over time, once the seal on a whisky bottle is broken and as the content level begins to fall, the smell and taste of the spirit inside can start to change. This much is known, but why does it happen? Some say oxidation, others dissipation; as far as I'm concerned and where the Matsui Mizunara is involved, you might as well call it near-spontaneous transmogrification. If Blackened Whiskey can be aged rapidly in "black brandy" barrels via emission of the "black noise" sounds of Metallica, then why not transmogrification, albeit near-spontaneous? Back to the topic at hand, it hasn't been long since the seal was broken on the Matsui Mizunara Cask and I posted my first review. Three months, 3/4 of the bottle gone and this whisky is no longer the harsh ethanolic and bitter disappointment it started off as. Thus, this second review. The nose has turned elegant and nuanced. Perfumed notes of jasmine and lemon flowers abound, twisted around a pillar of new oak wood. Further exploration reveals notes of sandalwood, toasted malt and an elusive herbal incense of sage and heather. The arrival on the palate is still hot but tamer, even welcoming, for without the heat, the accompanying astringency would’ve been overpowering. As it stands, the short-lived, hot and tarty discomfort only serves to highlight further the palate’s rapid development into a sumptuous lemon meringue pie, complete with elderflower-infused honey poured onto its lightly browned, billowy top. A remarkable taste. Post development and as the liquid runs its course, winter spices of cinnamon and nutmeg appear at the back of the palate. There's a final burst of black pepper, the second, and polite, reminder that this whisky is served at 48% ABV, as it opens up to a leggy finish. More of those winter spices and some white pepper heat now, but those bitter oak tannins of earlier tasting sessions have now subsided enough to let the back of the throat appreciate a final gentle burn of the curiously limoncello-flavoured alcohol. A whole Distiller star bump up for this one. Well done Matsui Mizunara, slow and steady wins the race, but unfortunately, at your price level, you'll be left sitting on the bench next time round. Final word: This whisky was a double gold winner at the 2019 San Francisco World Spirits Competition and a Jim Murray Whisky Bible 2020 top mention. Did these people also taste a 1/4 bottle dram?

A good offering from the Kirayoshi Distillery, this Matsui Mizunara Cask has won the double gold in San Francisco's World Spirits Competition, and usually when a Whisky wins prizes, it might not be as good as it claims. I believe this is a nice whisky but nothing too memorable. The bottle has a famous painting as its label, it is one of the "36 views of Mount Fuji" made by Katsushika Hokusai between 1831 and 1833, and it shows the "Manchurian Crane" which is a very rare bird. Bottled at 48%abv, amber color. On the nose, very tropical... maybe unexpected. Pineapples, apples, tropical fruits, white wine, bananas, apricot, maraschino cherries. After the first sip, it revealed pears, vanilla. On the palate, a little straightforward. Very fancy toffee, apple, pepper and cinnamon. It gets dimer and watery as you sip it more, not nice for it to lose flavor. Aftertaste its a little mineral, feels rocky. Also apples, like sider; pears and pepper. Overall this is a very fresh whisky. Very fruity. It is easy to enjoy and very easy for a 48%abv dram, no alcohol whatsoever. I get that this will be great for most people but it is a little boring. I just did not get the japanese profile on this one. My score for it is a fair 85 over 100.

Nose: fresh, vanilla, apples, pears, very evident fresh oak, probably the Mizunara gives this flavor of very fresh wood. Palate: wood, very spicy, chocolate, strong citrus especially orange. Reminiscent of candied orange peels covered with chocolate. Final: medium short with orange. The flavor you wouldn't expect from a Japanese whisky, usually perfect and therefore monotonous. Very good and varied. 4.50 rating ____________________________________________________ Naso: fresco, vaniglia, mele, pere, quercia fresca molto evidente, probabilmente il Mizunara da’ questo sapore di legno freschissimo. Palato: legno, molto speziato, cioccolato, agrumi forti specialmente arancio. Ricorda le bucce d’arancia candita ricoperte di cioccolato. Finale: medio breve all’arancio. Il sapore che non ti aspetteresti da un whisky giapponese, di solito perfetto e quindi monotono. Molto buono e variegato. Voto 4,50

--- One of two reviews. This one is at neck pour --- The Matsui is a very pale whisky with a light floral nose, loaded with sour notes. A hint of the oak wood in the background, however the promise of sandalwood and Japanese herbal incense, typical of a mizunara maturation, is all but absent Palate: This is a young whisky, evidenced by spikes of hot pepper and overwhelming bitter spices. Missing are the mellow coconut and rich spice notes typically to be found in a longer mizunara maturation period. The finish, whilst short, doesn’t let up; more hot pepper and bitter oak notes, ending in a taste of dry paper. Overall, an interesting dram to sample as it is atypical of Japanese single malts. Could do with another 10 plus years in the barrel.

First off, everything about this whisky is subtle. The nose is sweet and fruity, suggesting grape or syrup notes. The palette is a fascinating combination of spicy, sweet, and bread (wheat or cereal) notes. The finish is especially subtle, with the palette notes mostly fading away into a clean, smooth finish. This whisky distinctly reminds me of good tequila.

Wow! Is this whisky? That was my first impression. Super strong floral notes that make you wonder if this is gin or something else. Definitely an interesting dram but not sure it will be a huge hit amongst traditional Japanese whisky drinkers. Try it at a bar first!