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Rendez-vous
ⓒSool-damhwa
ⓒSool-damhwa
▲ AttractiveKoreanalcoholsareatthecenteroftheNew-trocraze.
▲ Sool-damhwaconsistsof“DamhwaBox”throughmeticulouscuration.
from brewers and distillers, to middlemen and retailers, to
TheArgus:Thereoughttohavebeenmanytrialsand
online sellers must cooperate and focus on nurturing the
errors leading up to your current success. What were
market instead of holding each other in check and playing
some of those trials and what drives Sool-damhwa
the chicken game. Finally, if consumers drop the idea that
continuewithitsservice?
Lee: The most difficult thing must be conflicts that arose
“traditional Korean alcohol is cheap, low quality booze,” and
between people, both internally and externally. In the process
enjoy our traditional alcoholic beverages with open minds, I
ofclickingtogetherasateam,ouropinionswerenotalwaysthe
havetosay,traditionalKoreanalcoholwillleapforwardjusta
same, and we needed time to adjust. It was not easy meeting
bitmore.
other businesses and negotiating the terms, either. However,
overcoming each one of the difficulties led us to have more
The Argus: Is there anything you would like to say to
definite rolls and responsibilities, let us understand each other
thereadersofTheArgus?
better, and ultimately gave us a more stable team. Further, it
Lee: Steamed or hardboiled dishes, soup, roasts, stews, and
wasdifficultbuildabusinessgearedtowardsandgetagraspon
so on?much like the colorful cuisine of Korea, our country’s
thelawsandregulationsrelatedtoalcohol.Nonetheless,when
traditional alcohol has its charm and color that compares to
customers leave a review or come up to us at offline events
anyothercountryintheworld.Eventhoughtherealityisthat
saying, “I found my all-time favorite drink thanks to you,”
the most common and easily attainable drinks in Korea are
it gives us the greatest joy. Working harmoniously with my
eitherbeerorspiritdilutionslikesoju,thetraditionalalcoholic
teammates is when we also feel that this work is worthwhile.
beverages being made throughout the country are being sold
Thisiswhatdrivesandmotivatesus.
in more stores than one might think. I hope that readers of
TheArgustakenoticeandtryafewout.We,atSool-damhwa,
will continue to promote Korea’s traditional alcohol, find our
The Argus: What do you think is necessary for the
customers their favorite drinks, and try our best to appeal to
furtherdevelopmentoftraditionalKoreanalcohol?
Lee: First off, brewers and distillers will have to continue to
morepeoplewiththecharmoftraditionalKoreanalcohol.We
truthfullyproducetheiralcoholastheycurrentlydo.Theymust
would be incredibly thankful if you keep up with our updates
be honest about the aging period of their products and keep
onourendeavorstocome!
their quality consistent. In addition, everyone in the business,
When CEO Lee was asked by the reporter if he can recommend the best traditional alcohol, he replied, “It is difficult
to choose one because sometimes, the best drink for one person is not the same for someone else. In this sense, every
traditional Korean alcohol has potential to be the best.” It was a moment where the real worth of Korean alcohol, whose
endless varieties satisfies any consumer’s taste, was proved once again. The traditional Korean alcohol had been forgotten
by the people as they underwent the Japanese colonial era and rapid economic development. However, the New-tro craze
andthechangeinmainstreamdrinkingculturegaveKoreanalcoholachancetoregainitshonor.Weshouldtakeadvantage
of this valuable opportunity to make sure that traditional Korean alcohol is recognized not only domestically but also
internationally.Sool-damhwaisaverymeaningfulattemptfortheachievementofsuchagoal.TheArguspraysthatSool-
damhwa’spassionandsincerity,andtherevivalofKoreanalcoholwillcontinueunchangedinthefuture.
nak3096@hufs.ac.kr!chhwpark@hufs.ac.kr
32
www.theargus.org
ⓒSool-damhwa
ⓒSool-damhwa
▲ AttractiveKoreanalcoholsareatthecenteroftheNew-trocraze.
▲ Sool-damhwaconsistsof“DamhwaBox”throughmeticulouscuration.
from brewers and distillers, to middlemen and retailers, to
TheArgus:Thereoughttohavebeenmanytrialsand
online sellers must cooperate and focus on nurturing the
errors leading up to your current success. What were
market instead of holding each other in check and playing
some of those trials and what drives Sool-damhwa
the chicken game. Finally, if consumers drop the idea that
continuewithitsservice?
Lee: The most difficult thing must be conflicts that arose
“traditional Korean alcohol is cheap, low quality booze,” and
between people, both internally and externally. In the process
enjoy our traditional alcoholic beverages with open minds, I
ofclickingtogetherasateam,ouropinionswerenotalwaysthe
havetosay,traditionalKoreanalcoholwillleapforwardjusta
same, and we needed time to adjust. It was not easy meeting
bitmore.
other businesses and negotiating the terms, either. However,
overcoming each one of the difficulties led us to have more
The Argus: Is there anything you would like to say to
definite rolls and responsibilities, let us understand each other
thereadersofTheArgus?
better, and ultimately gave us a more stable team. Further, it
Lee: Steamed or hardboiled dishes, soup, roasts, stews, and
wasdifficultbuildabusinessgearedtowardsandgetagraspon
so on?much like the colorful cuisine of Korea, our country’s
thelawsandregulationsrelatedtoalcohol.Nonetheless,when
traditional alcohol has its charm and color that compares to
customers leave a review or come up to us at offline events
anyothercountryintheworld.Eventhoughtherealityisthat
saying, “I found my all-time favorite drink thanks to you,”
the most common and easily attainable drinks in Korea are
it gives us the greatest joy. Working harmoniously with my
eitherbeerorspiritdilutionslikesoju,thetraditionalalcoholic
teammates is when we also feel that this work is worthwhile.
beverages being made throughout the country are being sold
Thisiswhatdrivesandmotivatesus.
in more stores than one might think. I hope that readers of
TheArgustakenoticeandtryafewout.We,atSool-damhwa,
will continue to promote Korea’s traditional alcohol, find our
The Argus: What do you think is necessary for the
customers their favorite drinks, and try our best to appeal to
furtherdevelopmentoftraditionalKoreanalcohol?
Lee: First off, brewers and distillers will have to continue to
morepeoplewiththecharmoftraditionalKoreanalcohol.We
truthfullyproducetheiralcoholastheycurrentlydo.Theymust
would be incredibly thankful if you keep up with our updates
be honest about the aging period of their products and keep
onourendeavorstocome!
their quality consistent. In addition, everyone in the business,
When CEO Lee was asked by the reporter if he can recommend the best traditional alcohol, he replied, “It is difficult
to choose one because sometimes, the best drink for one person is not the same for someone else. In this sense, every
traditional Korean alcohol has potential to be the best.” It was a moment where the real worth of Korean alcohol, whose
endless varieties satisfies any consumer’s taste, was proved once again. The traditional Korean alcohol had been forgotten
by the people as they underwent the Japanese colonial era and rapid economic development. However, the New-tro craze
andthechangeinmainstreamdrinkingculturegaveKoreanalcoholachancetoregainitshonor.Weshouldtakeadvantage
of this valuable opportunity to make sure that traditional Korean alcohol is recognized not only domestically but also
internationally.Sool-damhwaisaverymeaningfulattemptfortheachievementofsuchagoal.TheArguspraysthatSool-
damhwa’spassionandsincerity,andtherevivalofKoreanalcoholwillcontinueunchangedinthefuture.
nak3096@hufs.ac.kr!chhwpark@hufs.ac.kr
32
www.theargus.org
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