"Bokbunjaju (\uBCF5\uBD84\uC790\uC8FC; \u8986\u76C6\u5B50\u9152), 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."@en . "Korean name"@en . "\uBCF5\uBD84\uC790\uC8FC"@ko . "\u8986\u76C6\u5B50\u9152\uFF08\u671D\u9BAE\u8A9E\uFF1A\uBCF5\uBD84\uC790\uC8FC\uFF09\u662F\u671D\u9BAE\u65CF\u4E00\u7A2E\u50B3\u7D71\u6C34\u679C\u9152\uFF0C\u7531\u8986\u76C6\u5B50\u767C\u9175\u800C\u6210\u3002\u8272\u6DF1\u7D05\uFF0C\u5473\u5FAE\u751C\u3002\u9152\u7CBE\u5EA6\u572815%\u81F319%\u4E4B\u9593\u3002"@zh . "22178844"^^ . . . . "Bokbunjaju"@en . "bokbunjaju"@en . "Bokbunja-ju"@en . . . . . "\u8986\u76C6\u5B50\u9152"@en . . "\uBCF5\uBD84\uC790\uC8FC"@en . . "El bokbunja ju es un vino coreano hecho de mora coreana silvestre o cultivada. Se produce en el (Jeolla del Norte), en Damyang (Jeolla del Sur)\u200B y en la isla de Jeju (Corea del Sur).\u200B\u200B Se elabora fermentando las moras con agua.\u200B Algunas variedades tambi\u00E9n contienen arroz y hierba jicho.\u200B Es vino es de color rojo oscuro y moderadamente dulce. Tiene un contenido de entre 15 y 19% de alcohol por volumen, dependiendo de la marca.\u200B Se cree que es bueno para la salud\u200B y mejora el apetito sexual masculino.\u200B\u200B Se bebe a menudo en ocasiones especiales.\u200B\u200B Desde 2008 los cient\u00EDficos de Corea del Sur han investigado formas de usar las semillas de bokbunja, que son un subproducto de la elaboraci\u00F3n de bokbunja ju.\u200B"@es . . . ""@en . . "Pokpuncha chu"@es . "Bokbunjaju"@en . . . . . . . . . . . . "5514"^^ . . . "pokpunjaju"@en . . . . . . . . . . . . . "black raspberries"@en . . "\uBCF5\uBD84\uC790\uC8FC(\u8986\u76C6\u5B50\u9152)\uB294 \uBCF5\uBD84\uC790\uB97C \uC99D\uB958\uC2DD \uC18C\uC8FC\uC5D0 \uCCA8\uAC00\uD558\uC5EC \uD5A5\uC744 \uC785\uD600 \uB9CC\uB4E0 \uD76C\uC11D\uC2DD \uB2F4\uAE08\uC8FC\uC774\uC790 \uACFC\uC2E4\uC8FC\uB85C \uC11C\uC591\uC2DD \uB9AC\uD050\uB974 \uAC1C\uB150\uC5D0 \uAC00\uAE5D\uB2E4."@ko . . . "no"@en . . "\u8986\u76C6\u5B50\u9152\uFF08\u671D\u9BAE\u8A9E\uFF1A\uBCF5\uBD84\uC790\uC8FC\uFF09\u662F\u671D\u9BAE\u65CF\u4E00\u7A2E\u50B3\u7D71\u6C34\u679C\u9152\uFF0C\u7531\u8986\u76C6\u5B50\u767C\u9175\u800C\u6210\u3002\u8272\u6DF1\u7D05\uFF0C\u5473\u5FAE\u751C\u3002\u9152\u7CBE\u5EA6\u572815%\u81F319%\u4E4B\u9593\u3002"@zh . . "El bokbunja ju es un vino coreano hecho de mora coreana silvestre o cultivada. Se produce en el (Jeolla del Norte), en Damyang (Jeolla del Sur)\u200B y en la isla de Jeju (Corea del Sur).\u200B\u200B Se elabora fermentando las moras con agua.\u200B Algunas variedades tambi\u00E9n contienen arroz y hierba jicho.\u200B Desde 2008 los cient\u00EDficos de Corea del Sur han investigado formas de usar las semillas de bokbunja, que son un subproducto de la elaboraci\u00F3n de bokbunja ju.\u200B"@es . ""@en . . "Bokbunjaju (\uBCF5\uBD84\uC790\uC8FC; \u8986\u76C6\u5B50\u9152), 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 and to promote male sexual stamina. 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."@en . . . "1110700894"^^ . "\uBCF5\uBD84\uC790\uC8FC(\u8986\u76C6\u5B50\u9152)\uB294 \uBCF5\uBD84\uC790\uB97C \uC99D\uB958\uC2DD \uC18C\uC8FC\uC5D0 \uCCA8\uAC00\uD558\uC5EC \uD5A5\uC744 \uC785\uD600 \uB9CC\uB4E0 \uD76C\uC11D\uC2DD \uB2F4\uAE08\uC8FC\uC774\uC790 \uACFC\uC2E4\uC8FC\uB85C \uC11C\uC591\uC2DD \uB9AC\uD050\uB974 \uAC1C\uB150\uC5D0 \uAC00\uAE5D\uB2E4."@ko . . . . . "\u8986\u76C6\u5B50\u9152"@zh .