Chita

Founded in 1972 by Keizo Saji, the son of the founder of Suntory, the distillery was established on the shore of the Chita peninsula to produce the grain whiskies of the brand's blends.

Equipped only with column stills in which it distills mostly corn, the Chita distillery today has a unique expertise enabling it to produce single grain whiskies and bottle them as such.

Using a continuous multi-column distillation process, Chita can produce three different types of grain whiskies; a strong one distilled through two columns, a medium one through three columns, and a light one through four columns.

The distillery does not have its own aging cellar, so after distillation the barrels are transferred to two sites with unique natural climatic conditions; Omi and Hakushu. Like American bourbons, the vast majority of Chita's grain whiskies are aged in American white oak barrels.

Today, the know-how accumulated over the years is expressed through a single grain that pays tribute to this great distillery. With The Chita single grain, Japanese whisky takes on bourbon accents while keeping that Japanese touch that makes all the difference.