Apple Soju (360 ml) (Pack 20 Bottles)

When Lotte Chilsung launched Chum Churum in 2006, the deliberate choice was water — not filtration, not oak, not a new grain bill — as the category's next differentiator. 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 that bond tightly with the alcohol, producing a throat-soothing texture no charcoal-filtration method replicates. The base spirit is a continuous column-distilled neutral alcohol from a multi-grain and tapioca mash (rice, tapioca, barley, and wheat), with multiple distillation passes removing harsh congeners before the high-proof distillate is diluted with that alkaline water — which constitutes approximately 80% of the finished product. Functional additives — xylitol, alanine, asparagine, and allulose — contribute a clean residual sweetness and are positioned for hangover mitigation. The Apple expression belongs to the flavoured Soonhari-adjacent line, layering fruit character over the alkaline-water base. At 16.5% ABV, this is among the lowest-alcohol mainstream sojus on the Korean market, a deliberate move that opened the category to demographics previously outside it. The brand's signature Shake Campaign ritual — shaking the bottle before pouring — was engineered to further integrate the alkalized water and spirit phases.