In a small bowl, put the oysters in the rice wine and allow them to marinate for 2–3 minutes. Drain off the rice wine and pour in the soy sauce, tossing the oysters to coat them. Drain off excess liquid and lay the oysters on paper towels to dry.
Combine the flour, salt, and Japanese pepper in a small bowl and dust the oysters, one by one, with the mixture. Dip the oysters one at a time