The name Kurayoshi originates from the phrase “kurashiyoshi” which translates to “good living” in English and is also the name of the city in which the distillery is located. Kurayoshi whiskies are a testament to the historic Japanese tradition of blending and aging sourced whiskies and are distinctly Japanese in profile.

Founded in 1910, Matsui Shuzo is located in the Tottori Prefecture, Northwest of Kyoto and Northeast of Hiroshima, on the shore of the Sea of Japan. Tottori is the least populous prefecture of Japan. A good portion or this region is a national park, packed with lush vegetation, rugged coastlines, rivers, lakes, and most notably Mount Daisen, which provides the prized groundwater filtered through volcanic rock, used in the production of all Matsui expressions.

The house philosophy is to create "Whisky to be loved by everyone". With over 100 years of experience, the team uses tried and true processes while carefully employing innovative ideas through trial and error. The location of the distillery near the shores of the Sea of Japan impacts the climate changes and aides in the maturation process, very similar to those distilleries on Islay, Scotland. In fact temperatures in the town of Kurayoshi can reach 100 degrees in the summer and below freezing in the winter. The variable temperatures greatly assists in the Whisky cask maturation. The use of indigenous barrels for aging, such as Mizunara (Japanese Oak) and Sakura (Cherry Wood) along with classic American Oak and now working with extra maturation in ex sherry and various wine barrels, Matsui will continue to offer new and exciting releases in the years to come. 

Matsui Shuzo is historically known in Japan as both a sake brewery and shochu distillery in the Tottori prefecture and is now known the world over for its whisky production thanks to the Kurayoshi Distillery which was renewed in 2017. Like many great world whisky producers, Kurayoshi subsidized the growth of their distillation facilities by mastering the art of blending and maturing spirits,

In addition, two different styles of stills are activated at the distillery. Three Alambic stills from Portugal were installed in 2016 and produce neutral grain Spirits (mainly used for gin-distillation now). Two copper Pot Stills were hand crafted in Japan from various parts of copper that were produced in the Far East. The wash still contains 5000mI and spirit still has 3000ml. The main feature of the Pot stills is that the lyne arms that connect the top of the still to the condenser are moveable so that the different profiles of spirits can be produced. Currently, the arms are horizontal to produce spirits that taste full and balanced. With an upward angled lyne arm, more reflux is created making the vapor work harder to reach the condenser creating a lighter spirit. By contrast a downward facing lyne arm reduces reflux and encourages heavier oils to trickle down the condenser. In a near future, Matsui Shuzo will plan to expand facilities to produce more different types of whiskies.