Undersea-aged wine is gaining popularity in Japan as well.
From Monday, May 20 to Friday, July 12, Shimoda Prince Hotel is offering wines aged at the bottom of Shimoda Bay paired with Japanese-Western creative cuisine in the .
Here are the details.
About Undersea-Aged Wine
Undersea-aged wine aged at the bottom of Shimoda Bay.
This major project involves a local company in Shimoda City effectively utilizing equipment used for marine construction as part of a regional contribution, submerging alcoholic beverages onto the seafloor of Shimoda Bay, with restaurants, accommodations, and liquor shops in the city taking part.
It is said that letting alcoholic beverages rest on the seabed gives them a mellow flavor, with the change being particularly noticeable in red wines.
About the
The plan being offered this time at Shimoda Prince Hotel is the "Executive Chef's Recommended Course," which can be enjoyed alongside wine stored for about 6 months on the seabed of Shimoda Bay.
The hotel has also participated in the undersea-aged wine project for two years, and it was reportedly well received through comparative tasting events and other initiatives.
This time, a course featuring Japanese-Western creative cuisine carefully crafted with ingredients from Izu is being offered, allowing guests to fully enjoy the marriage with undersea-aged wine.
The details are summarized below.
¥5,500
◆ Assorted Appetizers
"Escabeche of Shimoda Japanese Jack Mackerel" "Turban Shell from Shimoda Dressed with Tofu Paste"
◆ Seasonal Vegetable Soup from Minami-Izu
◆ Japanese-Style Carpaccio with Izu Wasabi Sauce
◆ Peperoncino with Splendid Alfonsino and Minami-Izu Vegetables
◆ "Panna Cotta" inspired by the sea of Shimoda, with fruits from Minami-Izu
served on the side
◆ Red / White: ¥7,000 per bottle
If you are interested, why not take this opportunity to taste it?
Reference