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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; cultivated fruit is ''Rubus occidentalis'' () ()). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do,〔(【引用サイトリンク】title=Daenamugol Bokbunja-ju 16% )〕 and in Jeju Island, South Korea. It is made by fermenting berries with water.〔(【引用サイトリンク】title=Official Site of Korea Tourism Org.: Korean Traditional Liquor )〕〔(【引用サイトリンク】title=All sizes — BokBunJa: Korean black raspberry wine — Flickr — Photo Sharing! )〕 Some varieties also contain rice and ''jicho'' herb.〔(【引用サイトリンク】title=Jindo Bokbunja Hongju )〕
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 〔(【引用サイトリンク】title=Official Site of Korea Tourism Org.: Korean Traditional Liquor )〕 and to promote male sexual stamina.〔(【引用サイトリンク】title=Fermentation Filtrates of Rubus coreanus Relax the Corpus Cavernosum and Increase Sperm Count and Motility )〕
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.〔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, 〕
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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