In order to realize Shinjiro Torii's goal for a wide variety of whiskies that are authentically Japanese and endowed with the wealth of Japanese nature and workmanship, Keizo Saji, Suntory's second Master Blender, made a significant stride forward in 1972. Keizo established a distillery on the peaceful, foggy shores of the Chita Peninsula with the sole purpose of producing the finest Japanese grain whiskey. The Chita Distillery creates three different types of grain whiskies using a continuous multiple column distillation method using mostly maize grain. Grain whisky of the heavy, medium, and clean types are distilled using two, three, and four columns, respectively. The majority of grain whisky distillers exclusively make the heavy kind, therefore this variance is uncommon among them. Chita grain whiskies have historically been employed as the 'dashi' or broth that enhances the harmony in Suntory's famed blended whiskies due to their excellent smoothness and balance. But after many years of study and invention, the grain whiskies produced by the Chita Distillery have unmatched subtlety and depth, culminating in The Chita Single Grain Whisky.