Bohae Bobbunjajoo: The award-winning raspberry wine is available in a 750ml bottle for about $13.Jinro Bok Bun Ja Joo Korean Raspberry Wine: It's the Grand Prize Winner of 2009 Monde Selection, and it's made from 100% raspberries and medicinal herbs. The rice is first polished and then mixed with water and yeast. The bokbunja berry itself is believed to have medicinal qualities, used in herbal medicines and health supplements, designed to enhance stamina for men and cure diseases in women. Makgeolli is a Korean rice wine that is made by fermentation. Makgeolli is a staple of living in Korea, and I love seeing it every time it makes its way into our local store. The rice wine is then aged in barrels for several months or years. The fermentation process is started by adding yeast and koji mold to the rice, which breaks down the starch into sugars, and the yeast turns the sugars into alcohol. It can be served chilled, typically as a dessert wine, or locals consume it as a health drink. Rice wine is made by fermenting rice that has been polished to remove the bran. It has a beautiful deep red color, with a relatively sweet taste. Bokbunja is typically made in Gochang County - Jeollabuk-Do, in Damyang, Jeollanam-Do, and in Jeju Island. It's made by fermenting the berries with water, while some varieties may contain rice and a Jicho herb. Makgeolli is consumed straight or used as a. Rice is fermented to produce a lovely creamy drink that’s just so delicious a hint of sweet, tang and a zing that’s just fantastic with any Korean foods. It is made from Korean black raspberries, known as bokbunja. Fruity, sweet and slightly sour, this unfiltered traditional rice wine has gained popularity in recent years. Makgeolli is a traditional Korean rice wine (or brew) that has been made by Koreans for generations. One of the most popular ones is bok bun ja, also known as bokbunja-ju, bokbunjajoo, or bokbunja wine. Bokbunja Wine Jinro Bok Bun Ja Joo Korean Raspberry Wine
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