Bokbunja-ju explained

Bokbunjaju
Type:Fruit wine
Origin:Korea
Ingredients:black raspberries
Korean name
Hangul:Korean: 복분자주
Hanja:Korean: 覆盆子酒
Rr:bokbunjaju
Mr:pokpunjaju
Koreanipa:pronounced as /ko/

Bokbunja-ju, also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated black raspberry; traditionally of the Korean species Bokbunja (Rubus coreanus), but nowadays mostly from Rubus occidentalis, which originates from Northern America and is now widely cultivated in Korea.

The beverage 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 reishi mushroom extract.[5]

The wine is deep red in color and moderately sweet. The scent of ripe fruit rises, and the sour taste is low. The bitter taste left behind makes it go well with food. Soft tannins irritate the tongue.[6] It ranges between 15% and 19% alcohol by volume, depending on the brand.[7] It is believed to be healthful [8] and to promote male sexual stamina.[9]

Since 2008, South Korean scientists have searched for ways to use 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.[10]

Notes and References

  1. Web site: Daenamugol Bokbunja-ju 16%. Chusungkoul.en.ecplaza.net. 16 February 2015. https://web.archive.org/web/20150128114902/http://chusungkoul.en.ecplaza.net/catalog.asp?DirectoryID=165171&CatalogID=805578#. 2015-01-28. dead.
  2. Book: Seoul. registration. 122. bokbunja.. 2003. Internet Archive. Lonely Planet. 9781740592185 . 24 January 2015.
  3. Web site: Korean Traditional Liquor. English.visitkorea.or.kr. 16 February 2015. 16 February 2020. https://web.archive.org/web/20200216152120/http://english.visitkorea.or.kr/enu/SH/SH_EN_7_3_2_4.jsp. dead.
  4. Web site: All sizes — BokBunJa: Korean black raspberry wine — Flickr — Photo Sharing!. Flickr.com. 16 February 2015.
  5. Web site: Jindo Bokbunja Hongju. Eckorea.ecplaza.net. 16 February 2015. https://web.archive.org/web/20150128114112/http://eckorea.ecplaza.net/tradeleads/seller/5118033/jindo_bokbunja_hongju.html#. 2015-01-28. dead.
  6. Web site: 복분자주. 2021-04-11. terms.naver.com. ko.
  7. Web site: :: AgraFood :: . 2009-03-28 . dead . https://web.archive.org/web/20110716110509/http://www.agrafood.co.kr/contents/view.asp?category_code=0610&seq=1095&page=1 . 2011-07-16 .
  8. Web site: Korean Traditional Liquor. English.visitkorea.or.kr. 24 January 2015. 16 February 2020. https://web.archive.org/web/20200216152120/http://english.visitkorea.or.kr/enu/SH/SH_EN_7_3_2_4.jsp. dead.
  9. Fermentation Filtrates of Rubus coreanus Relax the Corpus Cavernosum and Increase Sperm Count and Motility. 2008 . Liebertonline.com. 10.1089/jmf.2007.0070 . 24 January 2015. Jeon . Jeong Hee . Shin . Sunhee . Park . Dongsun . Jang . Ja Young . Choi . Byong-il . Kang . Jong-Koo . Joo . Seong Soo . Hwang . Seock-Yeon . Kim . Jong-Choon . Kim . Byung-Yul . Kim . Mee Ree . Kim . Yun-Bae . Journal of Medicinal Food . 11 . 3 . 474–478 . 18800894 .
  10. 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,

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