The ingredients of HWAYO come from nature itself. Using natural bedrock water from 150m underground with 100% organic rice from Yeoju, Gyeonggi province in South Korea. HWAYO's fermentation-distillation is created in a scientific and hygienic system. HWAYO is matured inside the breathing earthenware, Ong-gi, which produces the deep aroma, reducing the pressure and making it boil in low temperature the 'distillation under reduced pressure' method brings out the clean and clear taste of HWAYO.

2003. HwaryunJuga Inc. founded.
2005. Hwayo25°, 41° Soju launched / First exports to China, Japan and USA.
2010. Hwayo17° launched. Hwayo launched a new bottle / Awarded Grand Prize in the Distilled Liquor section from the first ROK Traditional Liquor Fair
/ Awarded a prize for the Packaging Design from the first ROK Traditional Liquor Fair.
2011. Selected Soju 'Hwayo' from Korea military. Exports to Singapore and France
/ Awarded a prize for ‘Outstanding Rice Processed Product TOP10’ from Minister for Food, Agriculture, Forestry and Fisheries of Korea.
2013. Hwayo X.Premium launched, Exports to Dubai. / 'Liquor Quality Certification' Obtained for the very first in distilled soju
/ Certified by Minister for Food, Agriculture, Forestry and Fisheries of Korea.
2014. Exports to Australia and Ghana / Korea Alcoholic Beverage Awards Grand Prize / Exports to U.K. (Luxury British Department store Fortnum & Mason)
2015. Hwayo53° launched / Korea Alcoholic Beverage Awards Grand Prize