[Today's New Product] "Enjoy 10-Year-Aged Extract in Bokso-sa"... HiteJinro, 'JINRO Bokbunja'

Targeting the "Mixology and Zero-Sugar" Trends

HiteJinro will launch a limited-edition raspberry wine made with 10-year-aged raspberry extract. It is the first company in Korea to introduce raspberry wine made with extract aged for 10 years.

HiteJinro said on October 19 that it will introduce “JINRO Bokbunja,” made with raspberry extract aged for 10 years to harmonize the distinctive tannins of raspberries with their sharp acidity. The company developed a zero-sugar raspberry wine to target the “Bokso-sa” mixology trend—a combination of raspberry wine, soju and cider—which has spread especially among Millennials & Gen Z, as well as the zero-sugar trend.

JINRO Bokbunja preserves the appeal of raspberry wine, which has long been loved by Korean consumers, while offering a deeper, cleaner taste. It is characterized by a rich, full-bodied flavor and aroma developed through extended aging. The difference in quality resulting from long-term aging is visible: unlike regular raspberry wine aged for a shorter period, which has a dark reddish hue, the 10-year-aged wine has a refined old-burgundy color.

It is also made without sugar to reduce the characteristic rough aftertaste that can linger after drinking raspberry wine. The result is a smooth drinking experience that is clean and easy to enjoy through the last sip.

JINRO Bokbunja will be launched in 300 mL bottles, with an alcohol content of 12%. It will be sold at restaurants and bars nationwide, as well as through major retail channels. To mark the launch, HiteJinro will also introduce a “Bokso-sa Kit,” a promotional product that lets consumers make their own Bokso-sa. The kit will be available at large supermarkets and convenience stores nationwide starting next month.

This content was produced with the assistance of AI translation services.