Korean Bokbunja Wine (Black Raspberry Soju-Infused Fruit Wine)
A deep ruby Korean fruit wine bursting with wild black raspberry flavor, aged for thirty days in soju with cinnamon and citrus peel. Fresh black raspberries are layered with sugar in a sanitized jar, then covered with soju alongside a strip of lemon peel and a cinnamon stick. The jar rests in a cool place for at least thirty days, shaken gently once a week to dissolve the sugar evenly. After straining through cloth, additional bottle aging softens the acidity and deepens the berry aroma, producing a wine with concentrated fruit character balanced by warm spice undertones.
Adjust Servings
Instructions
- 1
Rinse black raspberries quickly and dry thoroughly.
- 2
Layer berries and sugar in a sanitized glass jar.
- 3
Pour in soju and water, then add lemon peel and cinnamon.
- 4
Seal and store in a cool place for 30 days.
- 5
Shake lightly once a week to help dissolve sugar.
- 6
Strain through sieve and cloth, then bottle for aging.
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Nutrition (per serving)
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