Grape Soju (360 ml) (Pack 20 Bottles)

When Lotte Chilsung launched Chum Churum in 2006, the deliberate choice was water — not filtration, not wood, not flavour — as the sole point of difference in a category dominated by bamboo-charcoal rivals. 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 that bind tightly with alcohol, generating the brand's signature throat-soothing texture. Water constitutes approximately 80% of the finished product, making its mineral character the structural backbone of every bottle. The base spirit is produced via continuous column distillation of a multi-grain and tapioca mash (rice, barley, wheat, and tapioca), with multiple passes to eliminate harsh congeners before blending. The formulation incorporates xylitol, allulose, alanine, and asparagine — the latter two amino acids included specifically for hangover mitigation. At 16.5% ABV, this Original expression is among the lowest-alcohol mainstream sojus on the Korean market, a deliberate repositioning that opened the category to new demographics. The brand's 'Shake Campaign' — shaking the bottle before pouring — was engineered to further integrate the alkaline water and distillate. NV by nature; drink immediately upon opening.