Chum Churum Soon Hari Yogurt Soju 375mL

With the awareness of resource circulation rising, applicable laws and regulations have been strengthened and more consumers are looking for eco-friendly products. To follow the streams and requirements, the company implements the followings to contribute to a resource circulating economy by producing sustainable products and promoting the recycle.

• 1. The company shall continue to enhance R&D to reduce the packaging weight and apply new technologies and shall make active efforts to reduce its waste discharge and to use packaging materials with low carbon emissions.
• 2. The company shall Increase the recycling rate by increasing the number of products without labels and applying new sustainable packaging materials.
• 3. The company shall promote the circulation of plastic resources by adopting and expanding recycled plastics (Recycled PET; r-PET, etc.). The company shall also actively take part in suppliers’ R&D process of sustainable plastics (ex. Application of eco-friendly raw materials, etc.) and apply them to its products.
• 4. The company shall continue to promote campaigns to establish a resource circulation system and shall actively participate in agreements with the government and stakeholders.

Soju is a clear, distilled liquor that originated in Korea. Made primarily from rice, barley, wheat, or sweet potatoes, soju typically has a smooth taste with a slightly sweet flavor profile. It's often enjoyed neat or mixed with various fruit juices or other beverages. As one of the most popular alcoholic beverages in Korea, soju holds a significant cultural significance and is commonly consumed during social gatherings and celebrations.

It is commonly mistaken for sake, a traditional Japanese rice wine, which undergoes a fermentation process similar to beer. Sake has a lower alcohol content than soju, typically between 12% to 20% ABV, and is served chilled, at room temperature, or gently warmed.

Soju is also different than shochu, which hails from Japan and is crafted from various base ingredients such as barley, sweet potatoes, rice, or buckwheat. Unlike soju, shochu can be distilled only once and is typically fermented with koji mold before being distilled. This process results in a spirit with a diverse range of flavors, from earthy and savory to floral and fruity. Shochu can be enjoyed neat, on the rocks, or mixed with water, soda, or fruit juices.