Pairing wine with spicy flavors is often considered difficult for beginners.
But when a dish needs a touch of heat to bring out its best qualities, giving up on wine altogether can feel like a missed opportunity.
Recently, an innovative Japanese blended spice was created to solve exactly that problem.
It is , developed by Manns Wine Co., Ltd. with the cooperation of Yawataya Isogoro.
The product is a surprisingly effective match for wine. Here we introduce and put its compatibility with wine to the test.About
was created from a desire to make both wine and food more enjoyable.
A key point is that the blend was developed with the cooperation of Yawataya Isogoro, one of Nagano Prefecture’s best-known long-established shichimi producers, under the supervision of Mr. Nishihata, who oversees viticulture and winemaking at Manns Wine’s Komoro Winery.
Designed to enhance both food and white wine, it was finalized only after more than 10 trial blends and repeated tastings.
While testing prototypes with white wines produced at Manns Wine’s Komoro Winery, particular attention was paid to aroma and heat.
The blend delivers clear citrus freshness and spice aromas, while keeping the heat moderately restrained so that it does not clash with the wine.
Its ingredients are chili pepper from Japan, yuzu, dried citrus peel and Sichuan pepper, combined in a carefully judged balance.
Even when used in cooking, it never becomes overly assertive. Instead, it works as a refined “Japanese spice” that highlights the flavor of the dish and its ingredients.
It is a completely new style of shichimi that acts as a bridge between wine and food.
For wine fans, it is well worth seeking out.Pairing with
The word printed on the package of is “SOLARIS,” Manns Wine’s premium Japanese wine brand.
Celebrating its 25th anniversary in 2026, SOLARIS is one of Japan’s internationally recognized premium wine brands.
First, we tested with .
We paired it with simple popcorn sprinkled with the shichimi.
The fresh Japanese citrus aromas of matched beautifully with the citrus and subtle spice of . The heat never dominated; instead, it added a light spicy accent to the wine.
Even the heat that lingered on the finish did not disrupt the wine’s aftertaste, but functioned purely as an accent.
Because pairing spice with wine, especially delicate Koshu, can seem difficult, the degree of compatibility was genuinely surprising.
Next, we tried a more adventurous pairing.
We paired the wine with “Coriander-Scented Squid Shiokara,” made with squid and coriander and finished with .
A small amount of the shichimi was added while the squid was marinating, with another light shake just before serving.
The intense umami of the salted squid, the aroma of coriander and the complex yet delicate spice blend created a layered, almost delicacy-like combination.
Although the dish might appear even harder to pair with white wine, the broad versatility of handled it with ease.
The citrus and spice notes in the shichimi also acted as a bridge to the Koshu, making even the distinctive squid and coriander pairing feel fresh and balanced.An Excellent Match with Overseas Wines TooBecause was created by Manns Wine, its compatibility with SOLARIS and other Japanese wines may be easy to imagine.
But how does it work with wines from overseas?
We tested it with two widely enjoyed Chilean varieties, Chardonnay and Sauvignon Blanc.
First came a Chilean Chardonnay paired with grilled chicken thigh and zucchini marinated in shichimi and a salt-based yakiniku sauce.
The simple marinade adds savory heat without making the spice overly assertive, leaving the dish fresh and highly appetizing.
The tropical fruit and citrus character of Chardonnay harmonized with the seasoning, while the wine’s fruit sweetness, the shichimi’s heat and the juicy flavors of chicken and zucchini came together exceptionally well.
Next, we chose a Chilean Sauvignon Blanc.
We paired it with “Fresh Bonito Shichimi Carpaccio,” lightly marinated with soy sauce, sesame oil and , then finished with one more shake of the spice.
Fresh bonito with Chilean Sauvignon Blanc may not immediately sound intuitive, but adding created the kind of pairing that makes you say, “This works!”
The sesame oil and soy sauce soften the direct collision between raw fish flavors and the wine, while the citrus, spice and refreshing character of the shichimi increase the affinity with Chilean Sauvignon Blanc.
Fatty fish such as tuna belly, salmon and nodoguro are especially recommended. Is a Must-Have Spice for Wine Fans
Hearing “shichimi and wine,” some people may assume that the spice will simply make the heat stand out.
They may also imagine the aromas becoming disjointed or the wine’s delicate flavors being overwhelmed.
But overturns all of those assumptions.
With no favoritism involved, I found myself repeatedly thinking, “Is there really another shichimi in the world that works this well with wine?”
It is no exaggeration to call a must-have spice for wine fans.
Be sure to check it out.
Reference
Manns Wine Original Shichimi
Available at
Manns Wine Online Shop
https://mannswine-shop.com/shop/default.aspx
Price
¥980 (tax included)
https://mannswine-shop.com/shop/g/g031850/
Manns Wine
