In 1972, Keizo Saji—Suntory’s second Master Blender, took a decisive step forward in ensuring Shinjiro Torii’s vision for diverse and sophisticated Japanese whiskies blessed with the riches of Japanese nature and craftsmanship by building The Sun Grain Chita distillery. Built on the misty, serene shores of Chita Peninsula (Aichi prefecture), the distillery is devoted to creating the highest-quality Japanese grain whisky.
Chita is often referred to as ‘The Silent Distillery’ as unlike other Suntory distilleries, it rarely opens its doors to visitors. Its grain whisky is made using maize (corn), wheat or rye and is distilled in a continuous column still which gives a higher percentage and a milder flavour compared to malt whiskies.
Due to their remarkable balance and smoothness, Chita grain whiskies have traditionally been used as the ‘dashi’ (broth) that amplifies the harmony in Suntory’s prominent blended whiskies. But through many years of research and innovation, the Chita Distillery’s grain whiskies have achieved an unequalled elegance and complexity – culminating in The Chita Single Grain Whisky.
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