Chita Distillery – Suntory

In 1972, Suntory’s second Master Blender, Keizo Saji took the first big step to achieve Shinjiro Torii’s vision, “the various Japanese whiskey that take advantage of abundant Nature in Japan and Japanese craftsmanship”.
A distillery was built to produce top-quality Japanese grain whiskey in the gentle fog in Chita Peninsula.
In Chita Distillery, 3 types of grain whiskey made from corns, are produced by using the continuous multi-stage distiller.
The heavy type is distilled in two stages, the medium type in three stages, and the clean type in four stages. The variety is rare since most of whiskey makers only produce heavy type.
The Chita grain whiskey is used as a kind of “Soup stock” match with Suntory’s blended whiskey as its smoothness and the well-balanced flavor.
The grain whiskey of Chita Distillery has gained exceptional sophistication and complexity because of its long years research and innovation, it is also popular as a single grain whiskey.