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Bokbunja-ju facts for kids

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Bokbunjaju
Bokbunjaju.jpg
Type Fruit wine
Country of origin Korea
Ingredients black raspberries
Korean name
Hangul 복분자주
Hanja 覆盆子酒
Revised Romanization bokbunjaju
McCune–Reischauer pokpunjaju

Bokbunjaju (Hangul: 복분자주; Hanja: 覆盆子酒), 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, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and reishi mushroom extract.

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. It ranges between 15% and 19% alcohol by volume, depending on the brand. It is believed to be healthful.

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.

See also

Kids robot.svg In Spanish: Pokpuncha chu para niños

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