Q-UP stands for the HITEJINRO Quality UP SYSTEM. It represents HITEJINRO’s outstanding pride that stems from our dedication to supplying top quality liquor. Experience the solid promise behind Q-UP, of HITEJINRO’s commitment to creating and preserving the best flavors throughout the entire product process, from ingredient selection to delivery to stores.
We have created clean soju that’s in a league of its own by using fermented and distilled alcohol from rice, barley, sweet potato,
tapioca, and sugar cane and by adding only plant-derived additives, including crystalline?fructose from Finland and thaumatin.
Chamisul only contains clean plant-derived additives, including plant-derived sweetener crystalline fructose from Finland, often
dubbed “healthy sugar” and used as a substitute for sugar in Europe, and thaumatin, a protein sweetener extracted from black seeds of the katemfe fruit from Western Africa.
Most ingredients for the beer made by HITEJINRO are supplied from countries with advanced beer making techniques
and countries with clean natural environments.
Main countries of origin
Malt : Australia, Canada, Spain, etc.
Hops : U.S., Germany, New Zealand, the UK, etc.
A. Soju making process
B. Beer making process
This is out liquor quality control system for providing
consumers with top quality products by maintaining the
distribution of the best quality liquor at a top level.
Fresh 365 Campaign
A “fresh” campaign for replacing products whose
“quality maintenance periods” have expired with new
products. This was done for the first time in the
industry to ensure that we provide consumers with
fresh liquor 365 days a year.
FTK System : Fresh Taste Keeping System
A tailored fermentation system that applies multivariate
analysis used in statistics to manufacturing processes to
create clean and rich flavors.
“Go natural” (activated bamboo charcoal) purification
Activated bamboo charcoal makes your morning
more refreshing Its purification capacity is 7 times
stronger than normal bamboo charcoal. By using
activated bamboo charcoal, which effectively
removes the elements that can cause hangovers,
we created Chamisul’s uniquely clean flavors.
“Extra Cold” technique
With this technique, an upgraded version of hite’s
Ice Point Foltration System, we keep the whole
process from ripening to production at a
temperature range just below freezing, specifically
from -3℃ to -2℃. In this way, we capture the
characteristics of clean pale lager that goes down
Air Blocking System
By minimizing air contract during the
manufacturing process, we deliver the refreshing
qualities of beer to your home.
Since we use a post-ripening method in the
fermentation process, Max offers clean, consistent,
well-balanced tastes, and the deep and rich flavors
of 100% barley beer.
Collaboration with Danbrew Alectia
Under a new product development consulting
agreement since 2005 with Danbrew Alectia from
Denmark, one of the world’s best beer research
institutes,, we designed 105-step development and
quality processes, came up with 67 types of sensory
tests, and conducted a consumer survey for two
years and two months. After a five-year
development period, which amounts to a satellite
development project, and an unprecedented level
of financial investment, we have produced Dry d.