Ilpoom JINRO

Ilpoom JINRO 1924

Ilpoom JINRO 1924


  • Bottle 375 mL
ABV 25%
Description We discarded the undiluted liquid produced at the beginning and end of the distillation, and only used what was produced during distillation to capture excellent fragrance and flavor. By using the freezing filtration process, we removed the odor and impurities from the distilled crude liquid of 100% pure rice from distillation. This enables it to embody a crisp flavor and make it soft on the throat, thereby completing the delicate flavor and deep savor preferred by Korean consumers


  1. Carefully Select Ingredients 100% domestic rice, etc.
    Precise Fermentation & Hygiene Management
  2. Undiluted Liquid of Distilled Rice ABV around 18%
    Modern Single Distiller (Vacuum Distillation Method)
  3. Undiluted Liquid of Soju from Rice Distillation ABV around 45%
  4. Collect Only Intermediate Undiluted Liquid with the Finest Flavor to Capture the Best Savor
  5. Undergo Freezing Filtration
    Remove Odor and Impurities
  6. Undergo Long-term Fermentation
    Aging Fragrance and Flavor
  7. Microfiltration
    Final Product
  8. Ilpoom JINRO 1924


Soju History & future

Distilled Soju
  1. 13centeury

    Learned how to make soju by distilling grain wine from Mongolia

  2. 1924

    Established Jincheon Brewing Company, the predecessor of JINRO

  3. 1926

    Korea become crowded with 1,303 breweries

  4. 1961

    Enacted the Liquor Tax Act and classified soju into two types: distilled type and diluted type

  5. 1965

    The Grain Management Act prohibited the manufacturing of liquor with grains Substituted distilled and diluted types of soju

  6. 1973

    Merged and abolished alcohol manufactures (the principle of “one company in one province”, limited soju to be sold only in local province of producer)

  7. 1988

    Fully opened the soju market, ushering in an era of unlimited competition

  8. Became a national company that has shared Korean’s joy and sorrows

Future of Soju
  • HITEJINRO’s 95 years of know-how
  • Ongoing love for soju
  • Consumer needs for new flavor

증류식 소주란?

  • Distilled Soju

    In the past, soju was classified into two types: distilled and diluted. The distilled soju undergoes a single distillation after fermenting materials containing starch, such as grain, with soup and water. It is a traditional type of liquor that is made by distilled crude liquid of 45% ABV and being diluted by water according to the characteristics of the product.

  • General Soju

    In order to make diluted soju, on the other hand, 95% alcohol which was made by continuous distillation after fermenting ingredients containing starch or sugar, are diluted with water to adjust its ABV. However, as the Liquor Tax Act was amended in 2013, all of the above alcoholic beverages are now officially called soju without distinction of names.


01. Fill only two third of the glass
The Ilpoom JINRO 1924 glass has a narrower rim for keeping the aroma. Fill only two third of the glass since the scent on the rim makes it more aromatic.
02. Wait for 2 minutes
Leave it for 2 minutes at room temperature to fill the aroma.
03. Drink at 8 - 10℃ for the best taste
Drink at 1 - 2 degrees higher than normal drinking temperature. However, you can also enjoy the rich aroma at room temperature.
Ilpoom JINRO 1924 + carbonated water + ice: Clean, fresh taste in the summer for those who enjoy light beverages
Ilpoom JINRO 1924 + warm water: The aroma of trees gives you a feeling of warmth


가격표 (단위:원)

375 mL

포장 공급가 부가세 출고가 바코드
1본 8,545.45 854.55 9,400 880 1048
51,272.73 5,127.27 56,400 880 1048