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Tamar1973's Review:

According Korean tradition Bokbunja gets its name thanks to a monk who found his chamber pot turned over after eating the wild raspberries. Bok() means turning over, Bun() means chamber pot and Ja() means man.Bokbunjajoo is the wine made from the bokbunja berry. The wine produced by these berries is a very deep red with an average of 15-19% alcoholThere are two main producers of bokbunja in Korea that I am acquainted with. Bohae, which is based in Jansung, Cholla Province, South Korea, which is at the southwest end of the peninsula. Bohae's award winning Bokbunjajoo was the featured liqueur at the APEC 2005's official dinner party and the 2006 Gwangju Summit of Nobel Peace Laureates. The other is Jeju Bokbunjajoo, which is made by Hanbackdang Company. Jeju Island, which is off the southwest coast of the Korean peninsula, has a "terrior" similar to Hawaii since it is a volcanic island. Bokbunjajoo is perfectly suited for mixing in cocktails as well as "on the rocks". If you want to watch a review of this wine, check out http://koreanforniancooking.blogspot.com/2009/09/korean-wine-bok-jun-ja-joo.html

Tamar1973's Review:

I took a bottle of this wine to a recent party and it got excellent reviews from all my friends. If you want to show off some good wine that is outside the California/Australia paradigm, check this one out while you can.

Tamar1973's Review:

My husband dismissively calls soju "sweetened rubbing alcohol," but I can't imagine eating Korean food without it.The Merriam-Webster dictionary simply calls soju "Korean vodka." It is a distilled alcoholic beverage traditionally made with rice but more commonly made with sweet potato, barley, wheat, or tapioca. Soju has an alcohol content of 20%-45% by volume. The soju sold in American markets is usually on the lower end of that scale to fit the legal requirement to be sold as "wine."Soju is an acquired taste, but Ku makes it an easily acquired taste. It's light, crisp and sweet (but not too sweet). Soju is a good substitute for vodka, which is why it's becoming popular on the cocktail circuit. It isn't the only soju on the market and it's not the cheapest either, but it's certainly worth trying with your next Korean meal.