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A multi-generational tradition
of taste, matured in ceramic onggi.

Our Process

1. Rice
1. Rice
Rice is the main ingredient in Hwayo. Hwayo’s secret to it’s excellent flabors is using 100% of only the finest Korean rice.
2. Rice Nuruk
2. Rice Nuruk
Rice nuruk (fermentation starter) is created by combining pure culture microoorganisms and steamed rice that has been soaked and rinsed with clean water.
3. Fermentation
3. Fermentation
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.
4. Vacuum Distillation
4. Vacuum Distillation
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.
5. Storage
5. Storage
The distilled concentrate is collected in one storage vessel to maintain the consistency of the flavor.
6. Onggi Maturing
6. Onggi Maturing
The distilled concentrate is preserved in a breathing “Onggi” to remove the rough taste and maximize Hwayo’s genuine smooth and mellow flavors.
7. Refining/Filtering
7. Refining/Filtering
Distilled concentrate that has been Onggi-matured is refined and filtered based on the specifications of 17, 25, 41 and 53 ABV.
8. Bottling
8. Bottling
After bottling and packaging the final product and carrying out a strict sanitary inspection process, the premium distilled soju Hwayo is finished.
Ceramic Onggi
Ceramic Onggi
Hwayo Bottling Process
Bottling Process

A process that marries tradition & technology

HWAYO adopted 'Smart Factory system' Which automates all manufacturing processes from rice warehousing to distillation, maturation and packaging. It monitors and automatically control the working environment. HWAYO is the first company to adopt this system among liquor industry, and will achieve a global level of manufacturing competitiveness that can be compared to overseas markets beyond Korea.

Korean premium soju HWAYO, has received HACCP (Criteria for certification of food safety management) certification. Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk. Through HACCP certification, HWAYO is considered to have raised the safety of the quality of liquor to a whole new level.

The bottle was reinterpreted in the modern and sophisticated design of the 12th century Goryeo celadon (porcelain) "Cheolhwayanglyumun Tonghyeongbyeong" designated as National Treasure No. 113. On the surface of the bottle, the natural bend of Korean ceramics is expressed. The bottle is symbolized from the spirit of the traditional pottery "Kwangjuyo" and it also proudly represents its magnificent stance on the shoulder line.