Suntory Chita whisky distillery

Overview of Suntory Chita

The Chita distillery, part of the Suntory Whisky portfolio, represents a significant and distinctive branch of Japanese whisky, focusing primarily on the production of grain whisky.
Silent spirits with a light and calm personality
It is roughly divided into whiskey liquor.
There are two types, “malt whiskey” and “grain whiskey”.
After fermenting barley malt and distilling it in a single distiller,
Malt whiskey is aged in a barrel.
Strong personality, complex and rich taste. That’s why it’s called Loud Spirits.
Grain whiskey, mainly made from grains such as corn.
It is distilled in a continuous distiller and matured in a barrel.
It’s called Silent Spirits because of its light flavor and calm personality

Located in the Aichi Prefecture, the Chita distillery has been producing grain whisky since its establishment in 1972.

The seaside location of the distillery also influences the maturation process, adding a subtle maritime character to the whisky.

Unlike the more commonly known malt whiskies from Yamazaki and Hakushu, Chita specializes in grain whisky, using diverse types of continuous stills to create a variety of flavors. Its products are primarily used in Suntory’s blended whiskies, including the popular Hibiki, providing smoothness and complexity.

History of Suntory Chita

CHITA. THE GRAIN DISTILLERY

In 1972, Keizo Saji—Suntory’s second Master Blender—took a momentous step forward in pursuing Shinjiro Torii’s vision for diverse and truly Japanese whiskies blessed with the riches of Japanese nature and craftsmanship.

On the misty, calm shores of Chita Peninsula, Keizo built a distillery dedicated to creating high-quality Japanese grain whisky.

Establishment and Early Development

Chita Distillery, located on the Chita Peninsula in Aichi Prefecture, was established in 1972 by Suntory, one of Japan’s leading whisky producers. The distillery was founded with a specific purpose: to produce high-quality grain whisky, which would serve as a key component in Suntory’s blended whiskies. Unlike malt whisky, which is made from malted barley, grain whisky can be produced from a variety of grains, such as corn and wheat, and is typically distilled in continuous column stills, leading to a lighter, smoother spirit.

Contribution to Blended Whiskies

Chita’s grain whisky became an essential component of Suntory’s renowned blended whiskies, such as Hibiki and Kakubin. The smooth, clean character of Chita’s grain whisky provided a balanced foundation, allowing the more complex malt whiskies to shine. The distillery’s ability to produce grain whisky with consistent quality and flavor has been a cornerstone of Suntory’s success in the global whisky market.

Innovation and Single Grain Whisky

In 2015, Suntory introduced The Chita, a single grain whisky that showcased the distillery’s expertise in grain whisky production. This release marked a significant milestone for the distillery, as it was the first time that Chita’s grain whisky was bottled and sold as a standalone product, rather than being used exclusively in blends. The Chita quickly gained popularity for its smooth, mild flavor and versatility, further cementing the distillery’s reputation in the whisky world.

Anocdate of Suntory Chita

Shinjiro Torii, the founder of Suntory, was instrumental in establishing the company’s legacy in Japanese whisky. However, it was Keizo Saji, his son, who played a crucial role in expanding and innovating Suntory’s whisky production.

Keizo Saji – A Brief History
• Background and Early Life:
• Keizo Saji was born in 1919 and grew up immersed in the world of whisky and spirits, thanks to his father’s pioneering work in the industry. His upbringing in a family dedicated to the creation of Japanese whisky deeply influenced his future endeavors.
• Leadership and Innovation:

• Keizo Saji took over the leadership of Suntory in 1961 after the death of his father, Shinjiro Torii. Under Saji’s leadership, Suntory expanded its range of products and further developed its whisky portfolio. He was known for his keen business acumen and commitment to maintaining high-quality standards.

• Establishment of Chita Distillery:

• One of Saji’s significant contributions was the establishment of Chita Distillery in 1972. Recognizing the importance of grain whisky in creating balanced blends, Saji pushed for the creation of a dedicated grain whisky distillery. The Chita Distillery was built on the Chita Peninsula in Aichi Prefecture, and it became Japan’s first grain whisky distillery, playing a crucial role in the production of Suntory’s blended whiskies.

• Keizo Saji’s legacy extends beyond the creation of Chita Distillery. He was also responsible for other significant innovations at Suntory, including the development of Yamazaki and Hakushu Distilleries, which are now world-renowned for their single malt whiskies. His vision helped propel Japanese whisky onto the global stage, earning it recognition and respect.

• Later Years and Death:
• Keizo Saji continued to lead Suntory until his death in 1999. Under his guidance, Suntory grew into a global brand, with its products enjoyed by whisky lovers around the world. His dedication to quality and innovation left an indelible mark on the whisky industry, ensuring that Suntory remains a leading name in whisky production.

Production process of Suntory Chita

The creation of a variety of grain undilated sake that is unparalleled in the world
At Chita Distillery, with a continuous distiller,
Three types of clean, medium, and heavy
We are making and dividing grain sake that is unparalleled in the world.

Purpose: Initially, Chita grain whisky was used primarily for blending purposes, contributing to the complexity and smoothness of Suntory’s blended whiskies, such as Hibiki. The distillery’s focus on producing grain whisky distinguished it from many other Japanese distilleries, which primarily produce malt whisky.

Chita’s Target and Role
Chita Distillery:
• Target: Chita Distillery primarily focuses on producing grain whisky, not malt whisky. Grain whisky is typically made from grains such as corn, wheat, or barley (but not malted barley, which is used for malt whisky).
• Distillation Process: Chita uses continuous distillation in column stills, which is suitable for producing large quantities of grain whisky. This process contrasts with the pot stills used for malt whisky

Contribution to Hibiki
• Complexity and Smoothness: The grain whisky from Chita adds smoothness and a subtle sweetness to Hibiki, balancing the richer and more robust flavors of the malt whiskies from Yamazaki and Hakushu.
• Blend Balance: By incorporating Chita grain whisky, Hibiki achieves a harmonious blend that is both complex and smooth, making it accessible and enjoyable for a wide range of whisky drinkers.

In summary, Chita focuses on producing grain whisky, which plays a crucial role in enhancing the complexity and smoothness of Suntory’s blended whiskies like Hibiki. The combination of malt whisky from Yamazaki and Hakushu with grain whisky from Chita creates a well-rounded and sophisticated blend.

Suntory Chita s Stills 

This versatility has made Chita a cornerstone in the art of Japanese whisky blending.
Chita produces grain whisky primarily from corn, utilizing column stills for distillation. The process involves three types of column stills, each contributing to the unique character of the final product:

Suntory Chita s Cask

After aging in these different casks, the whiskies are carefully blended to create Chita’s final product. The blend benefits from the smoothness and sweetness of the American white oak cask whisky, the richness and complexity of the Spanish oak cask whisky, and the fruity, aromatic qualities of the wine cask whisky. This meticulous blending process is what gives Chita its distinctive, well-rounded flavor profile that is both smooth and complex, making it a key component in Suntory’s blended whiskies and a celebrated single grain whisky on its own.

3 Types of Casks

Chita Distillery is known for its unique approach to grain whisky production, particularly through the use of different types of casks for maturation. The distillery typically blends whisky matured in three types of casks to create its signature smooth and complex flavor profile. Here’s how it works:

1. American White Oak Casks:

• Flavor Profile: Maturing whisky in American white oak casks imparts vanilla, caramel, and sweet, creamy notes. These casks are commonly used in whisky production worldwide and provide a smooth and rich base to the whisky.
• Contribution: The whisky aged in these casks forms the backbone of Chita’s grain whisky, contributing to its smoothness and sweetness.

2. Spanish Oak Casks:

• Flavor Profile: Spanish oak casks, often used to mature sherry, lend the whisky richer, spicier, and more robust flavors. These casks add depth and complexity to the whisky, with hints of dried fruit, nuts, and spice.
• Contribution: The whisky aged in Spanish oak casks adds complexity and a layered richness to the blend.

3. Wine Casks:

• Flavor Profile: Maturing whisky in wine casks introduces fruity, floral, and sometimes slightly tannic flavors. Depending on the type of wine previously held in the cask, the whisky can take on subtle notes of berries, red fruits, or other fruity characteristics.
• Contribution: The whisky aged in wine casks enhances the overall blend with a touch of fruitiness and a more complex aroma.

To imbue greater complexity and depth of flavor, Shinji Fukuyo chose to age the Chita grain whisky in wine and Spanish Oak casks, in addition to American White Oak.

Aroma of Suntory Chita

stills, each contributing to the unique character of the final product:

TASTE THE SERENITY OF JAPANESE WHISKY
With the Chita Single Grain Whisky, Shinji Fukuyo achieved complexity, subtlety & refinement. Fukuyo describes The Chita Single Grain Whisky as “the serenity of Japanese whisky.” 

BREAKING THROUGH TO A NEW DEPTH OF FLAVOR
Born in September 2015, Chita Single Grain Japanese Whisky is completely different from the ordinary grain whiskies used in blended whisky. 

Food environment of Suntory Chita

Like the misty, calm seas of the Chita Peninsula on a day of elegant stillness, this airy whisky has a presence that is unmistakably serene. We invite you to experience the quiet confidence of the Chita whisky.

Awards of suntory Chita

The Chita Single Grain Japanese Whisky has been recognized for its quality, winning the award for Best Japanese Grain Whisky at the World Whisky Awards in 2009. This accolade highlights the distillery’s commitment to producing sophisticated and complex grain whiskies, contributing significantly to the introduction of the Chita Single Grain Whisky .

Award
Chita DistilleryAichi*2 Gold Award Suntory Spirits Worldwide Whiskey Producer Of The Year Award