Bokbunjaju (복분자주; 覆盆子酒), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated black raspberry; traditionally of the Korean species Bokbunja (Rubus coreanus), but nowadays mostly from Rubus occidentalis, which originates from Northern America and is now widely cultivated in Korea. The beverage is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water. Some varieties also contain rice and reishi mushroom extract.