The Sun Grain Chita Distillery, founded in 1972 by Suntory, is located on the Chita Peninsula in Aichi Prefecture, overlooking the waters of Ise Bay. Built to specialize in grain whisky production, it plays a vital but often understated role in Suntory’s whisky empire. Sometimes nicknamed “The Silent Distillery”, Chita rarely opens its doors to the public, adding an element of mystery to its reputation.

Unlike malt whisky distilleries, Chita is dedicated to single-grain whisky, produced primarily from corn and distilled in large column stills. This focus gives its spirit a lighter, smoother, and more versatile character. Chita produces three distinct styles of grain whisky: clean, medium, and heavy, each of which contributes unique texture and flavor. These different styles provide master blenders with the flexibility to create whiskies of remarkable balance and complexity.

Chita’s most visible expression is “The Chita”, a single grain whisky launched for the domestic Japanese market in 2015 and later rolled out internationally. Smooth and approachable, it offers delicate layers of honey, vanilla, and fresh herbs, with a soft, syrupy mouthfeel. Easy to enjoy neat or as a highball, it has become an accessible introduction to Japanese whisky for new drinkers, while still being appreciated by connoisseurs for its subtlety.

Yet Chita’s importance extends far beyond its flagship bottling. Its grain whiskies form the foundation of Suntory’s world-renowned blends, most famously Hibiki, where Chita’s mellow sweetness harmonizes with the depth of Yamazaki malt and the freshness of Hakushu. Without Chita, Suntory’s house style of balance and refinement would not be possible.

Quiet, consistent, and essential, Chita Distillery may lack the romance of a traditional malt producer, but it remains one of the hidden engines powering Japanese whisky’s global prestige.