All about Bokbunjaju

                          

Bokbunjaju is an alcohol made by adding bokbunja to soju. It is said that the origin of bokbunjaju was when the residents living near Mountain Seonun planted wild bokbunja in the field in the 1960s, picked the fruit, soaked it in alcohol, and ate it. Bokbunjaju is a local specialty that has good food compatibility with Mountain Seonun's eel and is also popular as a health food. Bokbunjaju tastes slightly different depending on the brand that made it, but in common, the alcohol content is about 15 degrees, it has a slight smell of bokbunja, and the sour and sweet taste coexist.

Bokbunjaju is a drink recommended especially for men, as it helps in the secretion of testosterone, a male hormone, and enhances stamina. Bokbunjaju should be stored in the refrigerator, and although there is no set expiration date, alcohol evaporates if left for a long time, and there is a risk of deterioration due to the nature of the fruit wine, so it is recommended to drink it as soon as possible after opening.

Since bokbunja has a hot property, it may not be suitable for people with a lot of heat. Also, people with kidney disease should not drink bokbunjaju because excessive consumption of bokbunjaju can cause enteritis.