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

When Lotte Chilsung launched Chum Churum in 2006, the deliberate decision to build the entire product around alkaline bedrock water drawn from the Daegwallyeong Pass — rather than competing on filtration as rival Jinro does — redefined what smoothness could mean in Korean soju. That single engineering choice separated the brand from every diluted soju on the market at the time.

The water source sits at the base of the Taebaek mountain range in Gangwon-do Province, where bedrock filtration yields a mineral-dense freshwater that constitutes approximately 80% of the finished product. Drawn from depth, it is processed through electrolysis to strip impurities, then alkalized to produce fine mineral particles that integrate tightly with the alcohol, softening the texture at the point of contact.

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 remove harsh congeners before dilution to 16.5% ABV — one of the lowest ABVs in mainstream Korean soju. The formulation incorporates xylitol, allulose, alanine, and asparagine: the first two for clean sweetness, the latter two as hangover-mitigation amino acids. No wood aging, no chill-filtration.

The brand's signature Shake Campaign — shaking the bottle before pouring — was engineered to further homogenize the alkalized water and spirit, a ritual with no parallel in any other soju category.

As a non-vintage, non-aged diluted spirit, this is a consistent, production-stable expression best consumed fresh and well-chilled.