Pearl Red insists on using the traditional Chinese fir container for rice steaming, during which the rice will take up the natural fragrance of the wood and maintain proper moisture and looseness. The wood-fragrant rice allows the wine to have a richer aroma. After the rice is spread out and it cools down, it is then blended with self-made Jiu Qu and stored in a clay vessel to go through the fermentation process.
Special boiling technique
The reaped rice plants are divided into two parts. Rice is the raw material for winemaking and rice husks and straws are used as fuel for the smoking and boiling. The latter serves as a means of sterilisation so as to lengthen the storage time, and expel the coldness in the wine, making it more beneficial. It also gives the wine a unique aroma of smoke, which makes the wine more mellow bodied.
Manual drilling
For sufficient fermentation and richness in flavour, the fermented grains should be exposed to as much air as possible. Therefore, winemakers conduct drilling by hand in each wine vessel, to ensure the full conversion of starch in the fermentation process.
Filtration by bamboo baskets
The process undertaken to separate wine from fermented grains in raw wine utilises hand-made traditional bamboo baskets. Pearl Red sticks to this natural practice instead of adopting the machine press. With a basket put in the middle of raw wine, the wine as a fluid naturally penetrates down. This allows the wine to be clearer and more transparent, so as to shorten the settling time, and better preserve the flavour.
Manual sprinkle the yeast and stir
Hands sprinkle the distiller's yeast and stir, will not break in the rice surface and keep the original taste of rice with wine yeast fermented, Pearl Read all producing processes by hand to keep the original taste of the original aromatic pure real wine.
Clay vessel storage
The spirits of Pearl Red are all stored in clay vessels, aged with time, to carry a mellow taste. Each bottle of the spirits has a real aging time, with no younger spirits mixed in it, retaining the unique taste of the particular vintage.
