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Pearl Red History and Tradition
Pearl Red originates in Mei Zhou, the capital city of Hakka. The Pearl Red winery was formally established in 1950 in Xing Ning, following the amalgamation of more than 20 wineries. In 2006, Pearl Red was among the first batch of 'China Time-honored Brands', granted by the National Ministry of Commerce in China.
Inheriting and promoting the traditional Hakka winemaking techniques, Pearl Red is committed to producing rice wine and spirits with high qualities, including Huang Jiu (yellow wine), Bai Jiu (white spirits) and Lu Jiu (herbal spirits). While maintaining the traditional process of hand-made winemaking, Pearl Red also embraces latest food safety management and technologies throughout the wine-making process. Fully embodying the spirit of craftsmanship, we ensure that each process is meticulously accomplished. We are constantly striving for excellence and continuous improvement in the quality of our wine and spirits. Generation after generation, Pearl Red has held "sincerely make good liquor" and "stick to the supreme realness and pureness" as its business philosophy.
In times past, the Hakka people migrated from the Central Plains (Yellow River area) to this southern mountainous area. The challenging mountainous topography has to a great extent ensured that the old Chinese Han culture has been retained. This is particularly the case in areas such as lauguage and food. For instance, one of the techniques in making Huang Jiu called Huo Zhi (boiling wine in a clay vessel with dark fire) can find its origin dated to the Tang dynasty, which only exists in Mei Zhou now. In this sense, Pearl Red not only represents the Hakka culture, but also inherits the Han culture, demonstrating a rich cultural background.
Today, Pearl Red is eager to share traditional Chinese wine and spirits with the world, demonstrating the beauty of Chinese culture to everyone through the wine and spirits.