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Chita Suntory Single Grain Japanese Whisky Review

The Chita single grain whisky by Suntory offers a light, floral nose, a creamy palate with tropical fruits, and a balanced finish. Ideal for neat sipping or cocktails.

OVERALL RATING

7
$59
  • Mark Bostock, a whisky enthusiast specializing in independent bottlings.
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Tasting Notes

About:

The Chita single grain whisky from Japan’s Suntory was matured in a combination of sherry, bourbon, and wine casks. Bottled at 43% ABV.
Appearance:
Pale Straw
Nose:
Opens with light floral aromas of vanilla, chamomile, and rose blossom, giving way to soft fruits banana, melon, and peach alongside creamy butterscotch sweetness. There is a hint of nail polish in the background.
Palate:
Creamy and smooth, with a very light oily-fatty texture. There are lots of soft and tropical fruits led by banana, peach, and papaya with a hint of coconut. Balanced by sweet flavours of vanilla and butterscotch.
Finish:
Short to medium, the sweet and fruity notes fade into slightly drying white pepper and spicy oak.
Comments:
Light and mild, The Chita is a pleasant easy drinking introduction to both Japanese and grain whisky. A mix of soft and tropical fruit aromas and flavours give The Chita a fresh summery character, ideal as a mixer for cocktails.

Although lacking complexity and clearly a young whisky with limited cask influence, The Chita demonstrates an elegant simplicity beginning with an aromatic nose followed by flavours of soft banana and peach fruits balanced against vanilla and butterscotch sweetness. The result is an approachable and versatile whisky enjoyable drank neat or as a mixer.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Mark Bostock

Mark Bostock, an integral part of the Mark Littler LTD UK content writing team since 2019, brings a genuine passion for whisky, especially independent bottlings, to his work. His commitment to expanding his knowledge through attending tasting events and building his own collection enriches his contributions, blending expertise with enthusiasm.

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