To imbue greater complexity and depth of flavour, Shinji Fukuyo chose to age Chita grain whisky in wine and Spanish Oak casks, in addition to American White Oak. The result is a milder, smoother grain whisky with unparalleled sophistication and a clean, clear finish. Flavours on the nose of Creme brulee, cardamom, acacia honey and blossoming rose. On the palate it is mild and smooth with hints of mint, and deep honey.
In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature. He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience. Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. In 1972,on the misty, calm shores of Chita penninsula, Keizo Saji, Suntory’s second Master Blender, built a distillery dedicated to creating the highest quality Japanese grain whisky. Using mainly corn grain and a continuous multiple column distillation process, the Chita Distillery makes three types of grain whiskies. The heavy-type grain whisky is distilled through two columns, the medium-type through three columns, and the clean-type through four columns. This diversity is rare among grain whisky distillers as most only produce the heavy type.
Honeyed, mild and smooth