Strawberry Soju (360 ml) (Pack 20 Bottles)

When Lotte Chilsung launched Chum Churum in 2006, the deliberate choice was water — not filtration, not aging — as the sole differentiator 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, yielding fine mineral-rich particles that bond tightly with the alcohol and soften the spirit's texture at the molecular level.

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 blending. No wood aging occurs; the high-proof neutral distillate is diluted immediately with Daegwallyeong water — which constitutes approximately 80% of the finished product.

The formulation incorporates xylitol, allulose, alanine, and asparagine: the first two deliver clean sweetness, the latter two are amino acids included for hangover mitigation. What no peer does: Chum Churum pioneered the 'Shake Campaign,' instructing drinkers to invert and shake the bottle before opening to further integrate the alkaline water and alcohol.

At approximately 16.5% ABV, this Strawberry expression sits within the flavoured Soonhari line, layering fruit character over the brand's signature smooth, mineral-driven base.