Chita Whisky

Distillery Background and History

The Chita Distillery is a grain whisky facility owned by Suntory, located on the Chita Peninsula in Aichi Prefecture, Japan.  Opened in 1972, it was established to produce high-quality grain whiskies to support Suntory’s blended whiskies.  Chita was designed to produce distinct grain spirits that could provide backbone, smoothness, and balance in blends—and eventually to emerge as a standalone single grain offering. 

Master Distiller and Production Philosophy

While Suntory does not publicly designate one “master distiller” exclusively for Chita, its blending and production teams treat Chita as the “dashi” (soup stock or broth) component in their whiskies, meaning grain whisky is conceived as the supportive foundation that enhances harmony in blended expressions.  Their philosophy for Chita as a standalone is to showcase the sophistication, subtlety, and clean clarity of grain whisky matured carefully and blended to express that elegance. 

Source of Ingredients (Grain, Water, Yeast)

Chita’s whisky is made primarily from corn (as the main grain) using column stills.  The distillery actually produces three types of grain whisky using continuous column distillation, which gives flexibility in style and allows fine blending.  Water for Chita is drawn from local sources in Aichi, influenced by its coastal and peninsula location, contributing to a certain clarity in spirit.  Yeast strains are proprietary to Suntory and aligned with their practices for grain whisky fermentation.

Distillation Process

Chita uses continuous column stills (rather than pot stills) for grain whisky production.  Because it employs column distillation, Chita can produce grain spirit with clean light character, which can then be adjusted via blending of its three grain styles to bring in textural or aromatic complexity. 

Maturation & Cask Information

Although Chita is often younger and more “light,” the single grain release is matured in multiple cask types including American white oak barrels, wine casks, and Spanish oak / sherry casks to enhance flavor depth.  The blending of those cask influences helps bring out nuance beyond the typical grain whisky simplicity. 

Tasting Notes

Color: Bright gold 

Nose: Crème brûlée, acacia honey, cardamom, blossoming rose 

Palate: Mild and smooth, with hints of mint, honey, and delicate grain sweetness 

Finish: Clean and clear, spiced oak with subtle bittersweet notes 

Food Pairing Suggestions

Pairs well with light fare: shellfish, sushi, salads, smoked fish, soft cheeses, or fruit desserts. It also plays nicely as a highball to accompany Japanese cuisine due to its subtlety. 

Serving Suggestions and Ideal Glassware

Best enjoyed neat, or as a highball (whisky + soda) to appreciate its subtle complexity. Use a Glencairn or tulip whisky glass for neat servings. Serving temperature around 18-20 °C is ideal; for a highball, use chilled soda. 

Storage and Aging Potential

Once bottled, Chita is stable under proper conditions (cool, dark, stable temperature). It is not generally intended to further evolve in bottle significantly, as the maturation component is already set.

Grain Type & Mash Bill (if applicable)

A single grain whisky (corn-based grain whisky) distilled in column stills. 

ABV (Alcohol by Volume)

43 %