It is recommended that low temperature storage is the best, and room temperature storage is also ok

Our rice wine is no distinction by year ,the different is  production craftsmanship and taste

Pearl Red adopts the traditional ancient brewing process of the ancestors. Through the "three-time brewing" process, the natural sugar (glucose) produced during the fermentation process is retained. As time stroage will deeper and deeper, that is the "Maillard reaction".

No. Pearl Red company faith is Authentic ,Sincerely ,Pure  . Only production original base wine, original flavor, and original wine color base blending,  with No addition of non-indigenous fermentation products .No colorant added

Pearl red rice wine production process: yeast is used as the saccharification starter, with a small amount (0.5%~0.8%), puree rice liquor is added during fermentation, sugar is retained, and the wine yield is low (1 catties of glutinous rice can only produce 0.8~0.9 catty wine), high sugar content, belongs to sweet rice wine.

Shaoxing rice wine production process: wheat yeast is used as a saccharification starter, and the dosage is large (8%~12%). During fermentation, water is added to ferment to convert sugar into wine molecules, and the wine yield is high (1 catties of glutinous rice can produce 2~2.5 catty wine), low sugar content, belongs to semi-dry rice wine.