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.

The Chita distillery is located in Aichi prefecture, right in the center of Japan. The distillery is surrounded by gently-sloping hilly terrain and the serene atmosphere of the sea. Unlike most grain whisky distillers that only produce one type of grain, the Chita Distillery prides itself in the artisanship and diversity of making, using mainly corn grain and a continuous multiple column distillation process that allows for three types of grain whiskies.

The artisanship and diversity of making at the Chita grain distillery has allowed the House of Suntory to rely on the exceptional smoothness and balance of its grain whiskies. A critical foundation for all its prestigious blends. With many years of research and innovation, the Chita Distillery’s grain whiskies have achieved an unrivaled sophistication and complexity that have allowed the introduction of the Chita Single Grain Whisky.