Bokbunja ju

A bottle of bokbunja ju

Bokbunja ju (hangul: 복분자주; hanja: 覆盆子酒; also spelled bokbunjaju, bokbunja-ju, or bokbunjajoo, and also called bokbunja wine) is a Korean fruit wine made from wild and/or cultivated Korean black raspberries called bokbunja (hangul: 복분자; hanja: 覆盆子; Rubus coreanus). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do,[1] and in Jeju Island, South Korea.[2] It is made by fermenting berries with water.[3][4] Some varieties also contain rice and jicho herb.[5]

The wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand.[6] It is believed to be healthful [7] and to promote male sexual stamina.[8] It is often drunk on special occasions.[6]

Since 2008, South Korean scientists have searched for ways to utilize bokbunja seeds, which are a by-product of bokbunja ju production. The carbonized seeds can be used as potential adsorbent for industrial dye removal from wastewaters.[9]

References

  1. "Daenamugol Bokbunja-ju 16%". Chusungkoul.en.ecplaza.net. Retrieved 16 February 2015.
  2. "Seoul". Books.google.com. Retrieved 24 January 2015.
  3. "Official Site of Korea Tourism Org.: Korean Traditional Liquor". English.visitkorea.or.kr. Retrieved 16 February 2015.
  4. "All sizes - BokBunJa: Korean black raspberry wine - Flickr - Photo Sharing!". Flickr.com. Retrieved 16 February 2015.
  5. "Jindo Bokbunja Hongju". Eckorea.ecplaza.net. Retrieved 16 February 2015.
  6. 6.0 6.1
  7. "Official Site of Korea Tourism Org.: Korean Traditional Liquor". English.visitkorea.or.kr. Retrieved 24 January 2015.
  8. "Fermentation Filtrates of Rubus coreanus Relax the Corpus Cavernosum and Increase Sperm Count and Motility". Liebertonline.com. Retrieved 24 January 2015.
  9. Bokbunja Wine Industry Waste as Precursor Material for Carbonization and Its Utilization for the Removal of Procion Red MX-5B from Aqueous Solutions. Arthur Raj Binupriya, Muthuswany Sathishkumar, Sung Hun Jung, Sun Hwa Song and Soon-Il Yun, CLEAN – Soil, Air, Water, November 2008, Volume 36, Issue 10-11, pages 879–886, doi:10.1002/clen.200700202