top of page
IMG_6617.heic

Why Wine Now?

Today, we live in an era of great material abundance. Stores are overflowing with products, and when it comes to food, simply being "delicious" is no longer enough to sell. In our daily lives, it has become commonplace for meat, fish, and vegetables to be processed in large factories, packaged conveniently, and displayed for sale. Unfortunately, our awareness that these meats and fish are living beings, from which we receive their precious lives, has diminished significantly. The same applies to plants.
 

The wines I present are made from grapes that are lovingly cultivated through extensive manual labor on small to medium-sized farms. It is often said that high-quality wine cannot be produced from low-quality grapes, and the quality of wine can be directly tied to the quality of the grapes. This is why grape farmers dedicate an entire year to diligently working in the fields. By learning about the invaluable work of these farmers, which we seldom see, through the lens of wine, let us reconsider our daily lives from a different perspective.
 

Moreover, our lifestyles have become more nuclear, granting us the freedom to spend time alone. Many tasks have been conveniently mechanized, modernizing our daily routines with high precision. While social media has enabled global communication, it seems that we have begun to place less emphasis on communicating with those close to us. Wine is often described as a companion to meals and a lubricant for human relationships. By sharing delicious food and wine during these precious moments with those we cherish, we can truly appreciate the importance of our relationships.

Representative: Kaori Ishiguro

I worked for Japan Airlines for 15 years on international flights, where I honed my international perspective and cultural insights through diverse flying experiences around the globe. My interest in wine grew through onboard wine service, and in my tenth year in Japan Airlines, I had the opportunity to study abroad, deepening my expertise at the University of Bordeaux’s School of Oenology. This experience significantly enhanced my understanding of wine and served as a pivotal moment that opened doors to the global wine business.
 

Since 2003, I have lived as a member of a vineyard and winery in the Burgundy region of France, where I not only focused on improving quality but also came to appreciate the importance of sustainable agriculture and environmental protection. This experience allowed me to develop a comprehensive understanding of the wine production process from an environmental perspective, enabling me to offer a new set of values in the wine industry.
 

Key Responsibilities:

  • Management and branding of Burgundy wineries

  • Visitor engagement and planning and executing tasting events

  • Conducting business negotiations and tasting sessions with buyers from around the world

  • Promotion and sales at domestic and international wine fairs and tasting events

  • Wine shipping, export management, and handling French customs procedures

  • Development of wine-related designs (labels, advertisements, etc.)

  • Participation in planning for prestigious wine auctions, such as Hospices de Beaune



In 2018, I participated in the Hokkaido Wine Project led by Étienne de Montille, a prestigious family with a 300-year tradition in Burgundy. This international project aims to develop the wine industry in Japan. I supported the smooth advancement of the project between Japan and France, contributing to the globalization of the wine industry.
 

Key Responsibilities:

  • Establishment and management of international wine projects

  • Administrative tasks including accounting, human resources, and grant applications

  • Negotiations and coordination with Japanese government agencies and the French Embassy in Japan

  • Development of wine brand strategies and sales plans



Since 2022, I have been working as a wine agent and corporate consultant while serving as the CEO of the French company Bellevue France, and presiding over “WINE no KAORI.” Through this role, I continue to contribute to the development of international wine business by acting as a bridge between the French and Japanese wine markets.


Qualifications and Skills:

  • Sommelier certification from the Japan Sommelier Association (1997)

  • Senior Sommelier certification from the Japan Sommelier Association (2001)

  • Completed studies in wine production and tasting at the Bordeaux University (2000)

  • Diploma from Burgundy University in Professional License in Commerce, specializing in "Distribution and Marketing of Wine Products" (2006)

  • Knighted in the Burgundy, the Confrérie des chevaliers du Tastevin (2009)


Philosophy:

  • Valuing individuality while upholding a global perspective

  • Cultivating authentic relationships through respect, empathy, and a positive demeanor

  • Facing challenges with resilience and embracing new opportunities with optimism

  • Maintaining a conscious commitment to environmental preservation and the pursuit of aesthetic values

  • Continuously refining my expertise as a wine professional while striving for innovation


I leverage my diverse experience in the wine industry, spanning over 30 years, to engage on an international stage. I cherish the opportunity to connect people through wine and contribute to a sustainable future.

bottom of page