Chum Churum Soju Original (360 ml) (Pack 20 Bottles)

When Lotte Chilsung launched Chum Churum in 2006, the brand made a single, category-defining decision: abandon charcoal filtration as the smoothness mechanism and rebuild the product entirely around water. Bedrock water drawn from the base of Daegwallyeong Pass in the Taebaek mountain range, Gangwon-do, is processed through electrolysis to strip impurities, then alkalized to yield fine mineral-rich particles — water that constitutes approximately 80% of the finished product. The base spirit is produced via continuous column distillation of a multi-grain and tapioca mash (rice, tapioca, barley, and wheat), with multiple passes to eliminate harsh congeners before the high-proof neutral distillate is blended down with the Daegwallyeong alkaline water. No wood aging occurs; the spirit goes directly to bottle. The formulation includes xylitol, allulose, alanine, and asparagine — the latter two amino acids included specifically for hangover mitigation, a functional transparency rare in the category. At 16.5% ABV, the Original sits among the lowest-alcohol mainstream sojus on the Korean market, a deliberate positioning that opened the category to new demographics. The brand's 'Shake Campaign' — shaking the bottle before drinking — was engineered to further integrate the alkalized water with the alcohol, a ritual with a technical rationale rather than mere marketing theatre.