Bokbunja-ju (Korean: 복분자주;Hanja: 覆盆子酒), also calledbokbunja wine, is aKorean fruit wine made from wild and/or cultivated black raspberry — traditionally, of the Korean speciesBokbunja (Rubus coreanus).
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 usebokbunja seeds, which are a by-product ofbokbunja-ju production. The carbonized seeds can be used as potential adsorbent for industrial dye removal from wastewaters.[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,doi:10.1002/clen.200700202
