That's what Kimura said about himself.
Yesterday, New Zealand winemaker Shigehisa Kimura visited Bokumo for the first time in four years.
I was happy to be reunited after jumping through the coronavirus pandemic.
In a packed store, he spoke at length to customers about the Kimura Cellars wines he produces.
Some people came from far away, saying that this is a rare opportunity. Everyone said that drinking wine while listening to the winemaker talk was a special experience.
However, while working at a hotel, he decided he wanted to try making wine, so he and his wife moved to New Zealand, where he studied cultivation and brewing at university, and then worked at a major winery before going independent.
There aren't many people who can act like that.
When I said that, Kimura replied, "I'm basically a coward, but I'm good at being bold," and thus the words at the beginning of this article came out.
I see. This kind of personality is what makes it possible for people to achieve their goals.
Well, in the past, if I saw a Yankee walking towards me, I was the type to turn a corner I didn't want to turn at to avoid passing them.
Even so, to me, farming overseas is like a giant leap of faith.
And the more you learn about wine, the more you realize just how far it can take you.
Being on the fringes of the wine industry, I can't say that the thought never crossed my mind: "I'd like to try making wine myself."
However, when I visit wineries and hear from people who actually make wine, I come back to my senses and think, "No way."
Every day is a repetition of hard work covered in soil. There is a mountain to learn about cultivation and brewing.
Always facing the threat of nature.
Despite all the effort put into making the grapes, they may not turn out as expected, the fermentation may not progress, the aroma or color may not come out, or excess bacteria may get in.
However, grapes can only be harvested once a year, and even the most skilled winemakers can only gain experience once a year.
...That would be too difficult!
That's why those who make such wonderful wine appear to be truly divine and sparkling.
The new dry Riesling is especially good. It has an apple compote-like aroma, a pure taste, and a mineral and salty aftertaste. I can't get enough of it.
Bokumo Wine also has a limited quantity in stock, so if you're interested, be sure to check it out.
Finally, I asked a question that had been on my mind for a long time.
"Do you think Japanese Koshu grapes would grow well in New Zealand?"
Then, Kimura-san said,
"I think it will grow easily and I'm sure it will produce delicious wine."
That's what he said. Seriously?!
Although it is quite difficult to bring in or take out native varieties, we concluded by saying that it would be interesting if a New Zealand-made Koshu wine were to be born in the future.
It's a good time to talk about fun things that will happen in the future.
