COMPANY Food Safety Management

HITEJINRO Co. Ltd will take the lead in making quality management our priority.

What is Q-UP?
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.
Ingredient Quality UP
Soju (Chamisul)
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.

Beer
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.
Upgrading production quality
A. Soju making process
B. Beer making process
품질의 Quality UP
  • Q-UP System
    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.
Q-UP Process
  • hite
    “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
    well.
    Air Blocking System By minimizing air contract during the manufacturing process, we deliver the refreshing qualities of beer to your home.
  • Chamisul
    “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.
  • TERRA
    Real Bubble Method This technique allows only pure fermented carbonic
    acid from the fermentation process to be captured,
    creating a dense foam and long-lasting bubbles.
  • Max
    Post-ripening method 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.
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