In 1972, Keizo Saji, Suntory’s second Master Blender, took a momentous step in pursuit of Shinjiro Torii’s vision of truly Japanese whiskies, blessed with the riches of Japanese nature and craftsmanship. On the misty, calm shores of the Chita Peninsula, he built a distillery devoted to Japanese grain whisky of the highest quality.
Working mainly with corn and continuous multiple-column distillation, the Chita Distillery produces three styles of grain whisky — heavy, medium and clean — a diversity rare among grain distillers. Prized for their smoothness and balance, these whiskies have long served as the dashi, or broth, that brings harmony to Suntory’s renowned blends.
Years of research and innovation culminated in The Chita Single Grain Whisky: mild and smooth, with notes of honey and spiced oak, and a clean, clear finish.
