Thanks to you, we were able to open "Bokumo Wine" , an online shop specializing in New Zealand wines , on July 1st .
Last year, I kept thinking, "Oh no, Corona, this is terrible, this is tough," but at the start of this year, I decided, "I guess I just have to take on the challenge! I'll open a wine shop!" and at the age of 45 , I was able to make a fresh start.
I would like to take this opportunity to thank all the staff and everyone who supported me. Thank you very much.
Coincidentally, July is the month that Bokumo opened 12 years ago (Bokumo opened on July 17th).
Just like last year, we won't be able to hold a big party anniversary event this year (we held a party at Club Quattro for our 10th anniversary, and I'd love to do it again), but I'm a little excited to think that starting next year we'll be able to hold double anniversary events for "Bokumo" and "Bokumo Wine" in July .
Well, for the past six months my goal has been to "open Bokumo Wine in a proper way," but now that I've achieved that, I have to move on to a new goal.
Naturally, the next goal would be to "get Bokumo Wine on track," but since that is a must-achieve, I don't think it should be made into a goal.
I think that we need "stretch goals" (goals that can only be reached by stretching ourselves) as advocated by Jack Welch of GE . To put it simply, "dream big."
What do I want to do with this store in the future? Since we are still in the early stages, I think I can say this without shrinking back, so I would like to take this opportunity to stretch myself so much that I can dig my toes into the ground.
・Goal 1: To become the best New Zealand wine shop in Japan
It's a big surprise. But, since we have set the goals of "increasing awareness of NZ wine" and "enriching the dining table with NZ wine", I think this is what we should aim for. First of all, I would like to start with "being the best in Japan in terms of repeat purchase rate". Then, I would also like to aim for "being the best in Japan in terms of variety". Currently, we have started with a lineup of 100 types, but I would like to increase it to over 300 types in a year.
・Goal 2: Visit a winery in New Zealand
This is a must-have goal. Last time I went to NZ , I visited wineries from the perspective of a sommelier, but this time I want to see various things from the perspective of a wine shop owner. And I want to convey the information I get locally in Japan as easily as possible. I hope the coronavirus will end soon!
・Goal 3: Hold a New Zealand wine event
Once awareness of Bokumo Wine increases and more customers start buying it, we would like to expand it into real events rather than online.
Before COVID, an event gathering New Zealand wine importers was held every year in Tokyo. I attended every year and it was a lot of fun. I learned a lot.
However, if I were to do it, I would like to incorporate entertainment elements such as music, as well as a stoic wine event, so that people can enjoy it in a variety of ways.
I've always loved creating events, so I thought this was the kind of goal that would suit me.
・Goal 4: Create an original product
I want to make some New Zealand wine-related goods. Food that goes well with New Zealand wine? Canned goods? Wine glasses? Sommelier knives? Cooler bags? I'm still at the idea flash stage, but since I've made an online shopping site, I want to sell products that are "original to us."
Maybe it would be good to collaborate with some company. Let's start looking for products and companies now.
・Goal 5: I want to work with Zespri
As you know, Zespri is a New Zealand kiwi fruit brand. As far as I know, they are the New Zealand -owned company that spends the most on advertising in Japan.
I really like the commercial featuring the Kiwi Brothers. It clearly conveys the message, "Eat deliciously and stay healthy."
Thanks to this imprinting, kiwi fruit appears frequently on the dinner table in my home.
Specifically, a tie-up. I came up with the idea for a cocktail called the " NZ Wine Cooler" that uses NZ wine and kiwi fruit, so I'd be happy if we could spread the word about it together.
...Well, that's about it.
I'm sorry that this blog doesn't have a punch line, but simply shows you the pattern of the furoshiki that I have unfolded.
Anyway, what I wanted to say was, "We're open, thank you very much."
"I will continue to work hard from now on, so please continue to support me."
is!
This week's wine and snacks
WINE POTFORIO Mansfield & Marsh Methode Traditionnelle NV HAWKES BAY
Wine Portfolio Mansfield & Marche Méthode Traditionelle Non-Vintage Hawke's Bay
This sparkling wine is perfect for the humid season and summer. It is a blend of Chardonnay, Pinot Noir, and Pinot Meunier, just like Champagne, and is made from bubbles that have undergone secondary fermentation in the bottle . Residual sugar is 12g/ ℓ. In terms of Champagne, it is just barely dry ( Brut ).
(This wine is also available at Bokumo Wines.)
▶ Mansfield & Marche Méthode Traditionnelle NV | New Zealand wine specialist store Bokumo Wine
The taste is a well-rounded sparkling wine with a crisp lemon-like acidity and the aroma of baked bread. It is refreshing and elegant. It's like a summer lady in a dress (an analogy that only I can understand).
I've written about kiwi, but now it's peach season. Here's what I want to make as a wine snack.
Peach prosciutto.
The classic combination of prosciutto and fruit is melon, but peaches also go really well. Other good ones are strawberries and figs. And of course kiwi (I've mentioned it in this blog before).
After eating this, when you drink wine, the fragrant aroma of the bubbles mixes with the scent of peach and wafts through your nose - it's just irresistible.
The fat and saltiness of the ham, and the juicy aftertaste of the peach, all remain in your mouth, and the wine dressing transforms them into an even more complex flavor. It's irresistible.
I ate them all up in no time. When I was down to two, I realized I had forgotten to take a photo, so I quickly moved them onto a small plate and took a photo as if there were only two from the beginning, so it was a mess.
