Type | Fruit wine |
---|---|
Country of origin | Korea |
Ingredients | Bokbunja (Korean black raspberry) |
Korean name | |
Hangul | 복분자주 |
---|---|
Hanja | 覆盆子酒 |
Revised Romanization | bokbunjaju |
McCune–Reischauer | pokpunjaju |
IPA | [pok̚.p͈un.dʑa.dʑu] |
Bokbunjaju (복분자주; 覆盆子酒), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated bokbunja(Korean black raspberry). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and jicho herb.
The wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand. It is believed to be healthful and to promote male sexual stamina.
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.