Whisky Chita (700 ml)

When Suntory established the Chita Distillery in 1972 on the coastal lowlands of the Chita Peninsula in Aichi Prefecture, the intent was industrial: produce the grain whisky backbone that would anchor Hibiki blends. Bottling Chita as a standalone single grain was the transgression — exposing, without apology, the component that constitutes roughly three-quarters of every Hibiki blend by volume.

The distillery sits near Nagoya port in flat, humid coastal lowlands — a deliberate contrast to the mountain air of Hakushu. The maritime proximity and warmer ambient temperatures accelerate interaction between spirit and wood, compressing what cooler-climate distilleries achieve over longer periods.

Production runs through continuous column stills using a corn-dominant grain bill with six-row malted barley for saccharification, yielding new make at approximately ~94% ABV — a high-rectification spirit that enters wood with pronounced purity. Maturation

draws from three distinct cask types: ex-bourbon American oak, Oloroso sherry Spanish oak, and ex-wine casks, each contributing a separate aromatic register that the master blender layers in the final vatting.

What is unusual here is the category itself: single grain Japanese whisky remains rare as a commercial release, and Chita is one of very few globally to foreground column-still grain spirit as a premium standalone expression rather than a blending component.