The name HWAYO (火堯) was made by dividing the Chinese character ‘So’ (燒) of ‘Soju’ (燒酒).
A spirit filled with Korean sentiment
Kwangjuyo decides to make the best Hansik by laying tasty Korean cuisine on beautiful ceramic wares, and by accompanying Korean liquor aside to it. Furthermore, the Kwangjuyo Group devoted itself to developing the finest traditional liquors by engaging the two top experts: Park Chanyoung and Kim Hoyoung.
(HWAYO was their posthumous work since they passed away in the years 2006 and 2007, respectively).
With repeated attempts to find the most representative of Korean liquors, we eventually created HWAYO, the perfect liquor for perfect Korean food.
The emergence of ‘Distilled Soju HWAYO’ was meaningful at the time when diluted soju was occupying the Korean liquor market. To give an opportunity to more Koreans to experience the true value of the Korea’s best liquor, HWAYO built a manufacturing facility in Kanam-myun, Yeoju, Kyungi Province for HWAYO mass production.
For a more efficient and hygienic system, HWAYO visited various traditional liquor factories and the soju factory in Kyushu, Japan, and erected HWAYO manufacturing plant in 2004. The facility is operated with minimum manpower in an efficient and hygienic was and to make this possible, it reflected various footsteps of others and in theory, the plant was designed perfectly.
Moreover, to deepen the taste and flavor of HWAYO ‘mass production purposed Ongi aging’ method was used. This method was commonly used for the traditional liquor production process, but not in the modern production system. This method was introduced for HWAYO being effected by Kwangjuyo Group who was responsible in pottery business. Also, as HWAYO is brewed with pure water from 150m underground this has become the best contributor to add flavor to it. All circumstances and conditions helped to create HWAYO in a perfect manner.
Korean distilled soju HWAYO became to represent Republic of Korea by the combination of Korean traditional method and modern system.