Description

Suntory Chita: A Tale of Grain Whisky

Suntory Chita, born in 2015, was a new brand of whisky produced at the Chita Distillery located on the Chita Peninsula in Aichi Prefecture.

Born from the exploration and innovation of blenders, Suntory Chita is composed entirely of grain whisky. The fifth-generation chief blender, Shinji Fukuyo, challenged himself to add complexity to the simple nature of grain whisky. The key to this endlessly enjoyable taste lies in Suntory’s diverse range of grain whiskies.

At the Chita Distillery, they produce three types of grain whisky – clean, medium, and heavy – using a continuous still, a feat unmatched anywhere else in the world. Furthermore, by using a variety of casks for aging, including white oak, Spanish oak, and wine casks, they create a diverse range of grain whiskies aged in different casks.

Despite being a single grain whisky, Chita is a blend of ten different grain whiskies. It boasts a soft taste and a slightly sweet aroma. While Chita has a definite sense of maturity characteristic of whisky, it also has a light and easy-to-drink quality. However, if you’re looking for the individuality and boldness of malt whisky, you might find that Chita’s taste is in a different direction.

Chita Distillery

Suntory Chita Distillery was established in 1972 in Kitahama-machi, Chita City, Aichi Prefecture, as a joint venture between the Suntory Group and the Zennoh Group. It is the third Suntory whisky distillery, following Yamazaki in Osaka and Hakushu in Yamanashi.

Unlike Yamazaki and Hakushu, which are surrounded by mountains and forests, Chita Distillery is located in an industrial area with flour mills and food factories. While this may seem like an unusual location for a whisky distillery, it was chosen for its logistical advantages: its proximity to the sea made it easy to receive corn, the raw material, which arrived on American ships, and its location was midway between the Shiga Prefecture warehouse and the Hakushu Distillery.

At the Chita Distillery, they produce a range of grain whiskies unmatched anywhere else in the world. Blenders carefully select and combine whiskies with rich individuality and the peak of maturation from each cask. Through their delicate sensibilities and expert techniques, they blend malt and grain whiskies to create blended whiskies. While malt whisky brings out individuality, grain whisky provides a smoother mouthfeel. The Chita Distillery has continued to produce the grain whisky essential for world-renowned whiskies such as Hibiki, Kakubin, and Old. Since its completion in 1972, it has been the unsung hero supporting Suntory’s whisky production.

While whisky experienced a boom in the early 1980s, its popularity waned in favor of beer, shochu, and wine. However, the Chita Distillery continued to experiment and hone their skills, waiting for a new era. In 2015, Chita was finally born. Its rich and deep flavor, which overturned the common perception of grain whisky, was met with surprise and immediately became very popular.

Chita Tasting Note

Nose: Pure and straightforward. Sweetness of honey, Japanese confectionery, and corn. Wood notes, faintly melon.

Palate: Smooth and sweet on the palate. Vanilla, fruit blossoms, honey. A slightly sweet, pleasant, clean, and soft spread.

Finish: Clean, faint sweetness of grain, refreshing finish.

Overall: Created with grain whisky that evokes the image of a “light breeze,” it offers a delicate sweetness and smooth taste. A more monotonous and rough taste were expected, but in reality, the pleasant aroma of bourbon barrels and the sweetness of corn are exquisitely intertwined. As expected of Suntory. While it’s good straight or on the rocks, compared to malt whisky, it lacks complexity and strength of aroma, so enjoying it as a highball (with soda) is recommended. The freshness of Chita and the fizz of carbonation are a perfect match.