The beverage is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do,[1] and in Jeju Island, South Korea.

The wine is deep red in color and moderately sweet.

The scent of ripe fruit rises, and the sour taste is low.

[9] 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.