A multi-generational tradition
of taste, matured in ceramic onggi.
Rice is the main ingredient in Hwayo. Hwayo’s secret to it’s excellent flabors is using 100% of only the finest Korean rice.
Rice nuruk (fermentation starter) is created by combining pure culture microoorganisms and steamed rice that has been soaked and rinsed with clean water.
After the first fermentation takes place by immersing rice nuruk, years, and water. Steamed rice and water is added to the crude liquor to begin the second fermenation.
After the first fermentation takes place by immersing rice nuruk, years, and water. Steamed rice and water is added to the crude liquor to begin the second fermenation.
The vaccum distillation technique of distilling the fermented “Suldeot” at a low temperature, is used to create Hwayo concentrate with great flavor and no burnt taste.
The distilled concentrate is collected in one storage vessel to maintain the consistency of the flavor.
Distilled concentrate that has been Onggi-matured is refined and filtered based on the specifications of 17, 25, 41 and 53 ABV.
After bottling and packaging the final product and carrying out a strict sanitary inspection process, the premium distilled soju Hwayo is finished.