"Our Sincere Apologies"... Sunyang Soju Launches "Sunyang Chusa" Made with Yesan Apples

[Financial News] Sunyang Soju, which has been leading changes in the soju market, is joining forces with a regional specialty liquor producer to introduce a new type of soju designed to promote mutual growth with local farms.
Sunyang Soju announced on the 17th that it will exclusively launch Sunyang Chusa at 7-Eleven stores nationwide. The new product was developed in collaboration with Yesan Apple Wine, a specialty liquor producer in Yesan County, South Chungcheong Province, by blending the distillate used to make the premium apple liquor Chusa into Sunyang Soju.
Unlike conventional soju made with only fruit flavoring, the new product blends into Sunyang Soju a distillate made by fermenting and distilling an amount of apples equivalent to one apple grown in Yesan County, South Chungcheong Province. This preserves the authentic flavor of a premium distilled liquor. The product has an alcohol content of 14.9% ABV, contains no sugar, and comes in a 640-mL PET bottle priced at 4,100 won. To mark the launch, 7-Eleven stores nationwide will offer a 500-won discount through October 31. The collaboration is particularly meaningful as a model for supporting local farms by adding value to agricultural products that might otherwise be discarded. Yesan Apple Wine actively purchases windfall apples caused by typhoons and other natural disasters, as well as non-marketable apples that are difficult to distribute through conventional channels because of their appearance, and uses them as ingredients. This helps ease the burden on local apple farmers.
Woong Rae Jo, chairman of Sunyang Soju, said, "By combining the refined flavor of apple-distilled liquor with the accessibility of mass-market soju, we will target consumers seeking both value for money and individuality." He added, "We will continue to introduce innovative products that can grow alongside local communities."
Meanwhile, product lines of "mixology" beverages that reinterpret premium traditional liquors based on whole ingredients and regional specialty liquors in a modern way have recently gained significant popularity, driven by young people's preference for lower-alcohol drinks. Moving beyond the conventional framework of diluted soju, blended alcoholic beverages made with distinctive regional products reflect the tastes of consumers in their 20s and 30s who are seeking unique recipes.
[email protected] Kim Won-jun Reporter