Peach Soju (360 ml) (Pack 20 Bottles)

When Lotte Chilsung launched Chum Churum in 2006, the brand made a single, category-defining decision: instead of competing on charcoal filtration like rival Jinro Chamisul, it built its entire identity 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 produce fine mineral-rich particles — water that constitutes approximately 80% of the finished product and is the primary driver of texture.

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 immediately diluted — no wood aging, no chill filtration. Functional additives xylitol, alanine, asparagine, and allulose contribute a subtle sweetness and are positioned for hangover mitigation.

What no peer does: Chum Churum pioneered the 'Shake Campaign' — a deliberate ritual of shaking the bottle before serving to further integrate the alkalized water and alcohol, a transgression of standard spirits service that became a Korean bar-culture touchstone. At 16.5% ABV, this Peach expression sits among the lowest-alcohol mainstream sojus on the Korean market, with fruit flavouring layered over the clean alkaline base.