According to the records ("Josen Jujosa", 1935), 9 degree, 13 degree, and 16 degree wines called "Hapju" were widely drank in the Gyeongseong province which now is the Seoul area. In Japan, a high quality 14~18 degree takju called "Nigorijake" is popular since it has been known to be good for the health. These Hapju contain micronutrients such as organic acid, amino acid, vitamin, etc. Rather than the upper clear Cheongju part of the original wine, Buja is a 16% high degree wine made from the lower cloudy part which is full of dietary fiber. The lower cloudy part normally is thick in taste but Buja provides a quality smooth taste. The use of 100% Korean rice offers the milky white color. Buja is made from 100% Korean rice, not diluted with water, and without any artificial sweeteners. It is naturally brewed original wine that offers quality taste and health.