I can't keep up with my weight training.
I know that I need to do strength training now that I'm past the halfway point in my life and at an age where I can feel my physical strength declining.
But it doesn't last. At most, it lasts for three days.
About two weeks after I stopped, I'd think to myself, "Oh, come to think of it, I haven't done it recently," and try again. But I'd only get through it in three days.
I think I probably hold a rank equivalent to that of a high priest in the world of quitters.
I often feel that it's difficult to keep something up.
Other than that, I've been getting off the train two stops earlier and walking, making side dishes for my children's lunches, and practicing English.
However, one thing we have been able to continue doing for the past five or six years is introducing New Zealand wine.
I think this is probably because I decided not to do it alone but to work on it together with my colleagues .
He runs the wine bar Bokumo together with the chef and other staff, and he co-runs the information site New Zealand Wine Lovers and the mail-order business Bokumo Wine with Sato's company.
When you do something with other people, you naturally feel a need to do it properly, which makes it easier to continue. Doing something together is the source of continuity.
Oh yes, the other day I realized how glad I am that I have continued doing this.
That day was Bokumo's day off.
An event called "Travel and Jazz: New Zealand Edition" was held at Bokumo, brought to you by a man living in Osaka.
The first half of the event was a talk session in which a guest speaker, a Japanese woman who has lived in New Zealand for 30 years, talked about New Zealand while looking at slides.
The second half of the event featured live performances by jazz musicians from Osaka and Nagoya. The venue was a great success, with a full house (though it was renovated this spring and now has a capacity of just 20 people, so it felt a bit cramped, which I'm sorry about...).
Most of the participants were people who had connected through the keyword "New Zealand" on social media, and some came from as far as Tokyo and Osaka.
"I've always wanted to come to this store!"
"Bokumo is a holy place for us New Zealand lovers!"
Hearing that made me feel quite excited.
And then I thought.
At first, I just vaguely thought it would be nice if New Zealand wine became more popular, but after I started working with friends, I started to think seriously about what I could do to spread the word about New Zealand wine, rather than just hoping that it would become more popular.
As I continued to do this and that, I began to see people who agreed with me. They started saying things like, "I like New Zealand wine, too," and "It's rare to have a place where we can talk about New Zealand."
I realized that the power of "doing things together" is amazing . I realized that it is because we continue doing something that the next step is born.
Now what's next?
It's a New Zealand wine event after all. The mood is finally right for hosting an event, so I thought I'd give it a go.
First in Tokyo. I'd like to come up with a plan by summer and carry it out in autumn or winter.
To everyone in the Kanto area, Bokumo Wine is coming to Tokyo. Let's enjoy New Zealand wine together.
Importers, let's create an event together.
"Let's do it together" will take us to the next level!
Oh, I see.
Even a high priest might be able to manage weight training if he does it with someone.
Ok, this is for the wife...
"It's impossible because we live in different time zones.
First of all, weight training is cool because you do it alone and in secret."
Oh, really! I didn't know that!!!
This week in New Zealand
The event in question was a rare one in which almost all of the participants were huge fans of New Zealand.
It looks like this.
The event was held on a Sunday when Bokumo is closed, so no food was provided, but what a surprise! Someone from Osaka came to Nagoya on the previous Saturday, and ate Bokumo's food together with the Nagoya group. That means Bokumo for two days in a row! Thank you very much...
On the day, we served sparkling wine, Sauvignon Blanc, Gewurztraminer, rosé, Merlot Cabernet , and Pinot Noir by the glass. We were delighted by the reaction of the guests: "This is it! This is the taste!"
I would like to thank the organizer, Shoji Nishimoto. I realized once again that the enthusiasm of the central person determines the excitement of an event.
Thank you to guest speaker Keiko Turner, vocalist Yoco from Haidorangea, pianist Masaco Nishijima, saxophonist Yuko Kado, and cajonist Masatoshi Sasamori! See you again soon!
