Singer Choi Ja said the premium bokbunja wine "Boonza" (BOONZA), researched and developed with famous chefs and drinks experts, won the grand prize in the Korea Wine & Spirits Awards "Korean traditional liquor fruit wine" category in 2026.
On the 29th, according to Dosoolga Agricultural Corporation, Boonza is a fruit wine fermented using only bokbunja from Gochang and domestically grown apples, without sugar, neutral spirits, or artificial sweeteners. It does not add water and instead raises the proportion of the original ingredients, with about 350 bokbunja and seven apples in a single bottle.
In the production process, malolactic fermentation, a traditional wine-making method, was applied to balance acidity and sweetness and bring out the fruit's flavors. Observers said it differentiated itself by moving away from the sweetness-centered structure typical of conventional bokbunja wine and emphasizing acidity and body.
The product was designed with pairings for Korean food in mind. Based on an acidity structure inspired by kimchi, it was developed to harmonize with rich or fermented dishes, the company said. Chefs and drinks experts were reportedly involved in research and development for about two years. Instead of focusing on the ratio of materials and supplies and the fermentation process for mass production, it maintains a small-batch production approach.
Recently, it introduced the "Gold Crown Edition Series," inspired by Silla and Goguryeo gold crowns, to strengthen its brand identity. The strategy is to expand its premium drinks image by integrating Korea's cultural narrative and design elements.