Shrimps Marinated in Shaoxing Wine
~ 紹興酒蝦 ／ Shao Xing Xia ~
NV Champagne Charles de Cazanove Brut ／ Reims, Champagne
Fresh botan-ebi are gently marinated in Shaoxing wine and soy, a whisper of chili threading through the flesh.
The shrimp remain raw—supple, translucent—so their natural sweetness rises first, followed by the layered umami of aged Shaoxing, then a subtle warmth that gathers on the finish.
It is a quiet play of contrasts: sweet, savory, saline, and heat, held together with remarkable restraint.
To meet this dish, Champagne Charles de Cazanove Brut brings poise and heritage—
fine bubbles, citrus-laced fruit, and brioche from time on lees.
The mousse lifts the shrimp’s texture, softens the chili’s edge, and restores calm where heat briefly ascends—a gentle act of neutralization and reset.
Citrus notes echo the shrimp’s delicate sweetness, while the wine’s acidity illuminates the Shaoxing umami, and a chalky mineral line lends clarity to the soy-based salinity.
Not opposition, but resonance—a pairing built on alignment rather than contrast.
With each sip and bite, the shrimp’s mineral depth and the wine’s bright acidity call to one another, and the chili slowly turns soft, almost sweet.
The bubbles keep time on the palate, remaining aperitif-light while still catching and carrying the Shaoxing’s lingering depth.
An intimate dialogue—Eastern aging notes speaking with Western sparkle.
A moment where heat and acidity give way to emerging sweetness, inviting the senses into the course with grace.
A first chapter that opens the door quietly, then reveals radiance.
Ji-Cube
Sommelier Kiyoshi Yoshioka
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