Bokbunja ju

From Wikipedia, the free encyclopedia
Jump to: navigation, search
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] Some varieties also contain rice and jicho herb.[4]

The wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand.[5] It is believed to be healthful [6] and to promote male sexual stamina.[7] It is often drunk on special occasions.[8]

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]


  1. ^ [1]
  2. ^ [2]
  3. ^ [3][4]
  4. ^ [5]
  5. ^ [6]
  6. ^ [7]
  7. ^ [8]
  8. ^ [9]
  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