Its main raw materials are dried persimmon, ginger, cinnamon, sugar and honey.

In the period of the feudal Joson dynasty (1392-1910), it was made in the method of putting dried persimmon, ginger and pine nuts into boiled water and had been regarded as a drink to take in winter.

This sweet, refreshing and fragrant drink contains various vitamins, mineral matters and amino acid good for purifying blood and relieving fatigue.

Fruit punch was registered as a national intangible heritage.