Founded in 1972 in Aichi Prefecture, the Chita distillery is located near the village of the same name, both being named for the Chita Peninsula. Its foggy and calm coast offers a unique backdrop for the creation of Chita whisky.
Suntory’s Chita Grain Distillery creates three types of grain whisky from corn. The three variations are the clean one, which is distilled 4 times, the medium-heavy one is distilled 3 times and the heavy one only twice.
How is Chita Whisky Produced
The Japanese Chita Distillery mainly uses corn kernels (grain) and a continuous multi-column distillation process to produce three types of grain whisky.
This technology is also called continuous distillation, which was patented separately in Scotland around 1930 by Robert Stein and later Aeneas Coffey. This makes it possible to produce spirits much more efficiently, with a higher percentage and also more cheaply.
The heavy-type grain whisky is distilled over just two columns, the medium type over three columns and the lightest clean type over four columns. This variation is rare among grain whiskey distilleries, as most only produce one heavy type.
After distillation, “The Chita Whisky” matures in three different barrel types:- Spanish oak barrels (Quercus Robur) - American oak barrels (Quercus Alba)- Wine barrels (Quercus Robur) The maturation takes place in oak barrels in the unique climate and natural conditions of Japan by Omi and Hakushu.
How Does Chita Whisky Taste?
On the nose there are aromas of creme brulée, honey, some rose water and spicy cardamom. On the palate, the Chita is very mild, harmonious and round. There honey comes out again and some refreshing mint leaves. The Chita is a very complex and aromatic deep whiskey from the multi-award-winning house Suntory
Suntory’s second master distiller, Keizo Saji, campaigned for the establishment of the unique Chita distillery. In 1972 the time had come and this renowned house was built, much to Saji’s delight. Chita produces one of the most original, typically Japanese whiskeys. The nature of the country and the craft of the Japanese distillers are impressively demonstrated here.
Because of their extraordinary smoothness and balance, The Chita Grain Whiskies are traditionally used as “dashi” or broths that enhance the harmony in Suntory’s famous blended whiskies. Through years of research and innovation, Chita Distillery’s grain whiskeys have achieved an almost unmatched sophistication and complexity that culminated in The Chita Single Grain Whisky.
|Name||Pronounced||AKA||Region||Country of Origin|
|Status||Active||Whisky Type||Website||Tours Available|
|Active||1972 - Present||Grain||Chita||Not Available|
|Manager||Distiller||Blender||Owned by||Parent Group|
|Shingo Torii/Keizo Saji||Keizo Saji|