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.

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
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.
    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.