Matsui Shuzo An Unlimited Partnership (located in Kurayoshi City, Tottori Prefecture) is proud to announce that its premium rice shochu, Matsui Shochu “The Kurayoshi,” produced using Japan’s first distillation method*, has won a Gold Medal in the Shochu category at the prestigious International Spirits Challenge 2024 (ISC) held in the UK. Additionally, Matsui Highball “The San-in” and Matsui Highball “The Daisen” have each won a Silver Medal in the Pre-Mixed Drinks category.
The Gold Medal-winning Matsui Shochu “The Kurayoshi” is produced using a unique distillation method, and its quality and flavor have been highly praised. Following its initial award at Kura Master 2024, this consecutive Gold Medal win marks a significant global recognition. We are honored by this achievement, especially since it represents a product that took about two years from conception to completion. We will continue to strive for excellence without complacency.
* Matsui Shochu “The Kurayoshi” is produced using Japan’s first vacuum distillation method with a boiling point of 35 degrees Celsius (as per our own research).
■About Matsui Shochu “The Kurayoshi”
1. A Confident Creation Developed Over Approximately Two Years
We have traditionally handled shochu, but our goal was to create an even better shochu, to introduce it to a wider audience, to raise awareness about rice shochu, and to explore the untapped potential of rice in terms of aroma and flavor. Our journey began in the fall of 2021, amidst the COVID-19 pandemic.
The path to achieving the desired flavor was challenging and took approximately two years to materialize.
The rice shochu, completed using special techniques, is now a product we confidently offer to our customers.
2. Japan’s First Initiative
As mentioned at the beginning, this rice shochu is produced using Japan’s first distillation method.
With a patented special vacuum distillation machine, we are able to distill at a significantly lower boiling point of 35 degrees Celsius, nearly achieving a full vacuum, compared to the typical boiling point of 45-50 degrees Celsius in conventional vacuum distillation.
There are two main reasons why lowering the boiling point enhances the flavor:
➀ Retention of the Rice’s Natural Aroma
Aroma components are sensitive to heat, and excessive heating can cause the aroma to dissipate and lead to burnt or off smells. By distilling at a lower temperature, we are able to preserve the rice’s natural aroma.
➁ Extraction of the Rice’s Original Umami
The distillation process ends before much of the undesirable flavor components are extracted, resulting in a clean, smooth taste with minimal off-flavors.
This approach results in a rice shochu that is characterized by a fruity aroma and flavor reminiscent of pineapple, thanks to the slow, low-temperature distillation. We also aimed to make it available at a price that is accessible to consumers. It is a product ideally enjoyed in refreshing ways, such as mixed with carbonated water.
With the vision of “From Tottori to the World,” we will continue to pursue deliciousness as a comprehensive alcoholic beverage manufacturer and embark on new challenges to create innovative beverages.
■About ISC
Now in its 29th year, the ISC is a prestigious international spirits competition organized by the UK-based drinks magazine “Drinks International.” Each year, thousands of products from over 70 countries around the world enter the competition.
A rigorous blind tasting by renowned experts takes place over 23 days, during which Double Gold, Gold, Silver, and Bronze awards are given across categories including whisky, gin, vodka, and shochu.
■Kurayoshi Distillery
Kurayoshi Distillery is located in Kurayoshi City, Tottori Prefecture, and is engaged in the production and sale of distilled spirits such as whisky. With the management philosophy of ‘bringing happiness to people through the production of alcohol,’ the company sells the ‘Matsui Whisky’ brand named after the local region, including ‘Kurayoshi,’ ‘Tottori,’ and ‘San-in,’ not only in Japan but also in more than 50 countries around the world.
Not satisfied with the current situation, the company continues to create new value for the world by predicting the distribution and sales 10, 20, and 30 years from now.
■Product information
☆Gold in Shochu category
Matsui Shochu「The Kurayoshi」
Size: 720ml
ABV: 25％
Ingredients: Rice and rice koji
Using polished 50% Yamada Nishiki rice and yellow koji, and carefully selected yeast, we employed the method for premium Junmai Daiginjo sake, fermenting at low temperatures for 30 days. The fruity aroma and umami were distilled using Matsui Shuzo’s unique vacuum distillation machine. Enjoy the authentic taste and aroma of rice.
☆Silver in Pre-Mixed Drinks category
Matsui Highball「The San-in」
Size: 350ml
ABV: 7%
Ingredients: Whisky, dietary fiber/ soda water, acidulant
Matsui Highball “The San-in” features a blended whisky known for its smooth and light mouthfeel. We focused on achieving a perfect balance of smoothness and crispness, making it a drink you’ll want to enjoy again and again.
Matsui Highball「The Daisen」
Size: 350ml
ABV: 7%
Ingredients: Whisky, dietary fiber/ soda water, acidulant
Matsui Highball “The Daisen” uses whisky finished in red wine casks. It features a deep, rich aroma reminiscent of grapes and a fruity, mellow flavor.
