午夜剧场

In the midst of the employment ice age, I entered the workforce without finding a clear goal. I chose the profession of SE (System Engineer). However, I couldn't find fulfillment in my daily work, and I felt an increasing sense of regret, thinking, "I should have studied more during my student days." One day, I changed jobs to a specialized wine trading company I found in a job magazine, which was my first encounter with wine.

At the time, the only thing I knew about wine was the difference between "red" and "white." However, once I started studying after being encouraged to obtain a sommelier certification, I became captivated by the depth of wine. I realized that the "fun of systematically accumulating knowledge" I gained while studying law also existed in the world of wine. Completely different flavors are born depending on the grape variety, soil, climate, and producer. The more I learn about this world, where history, culture, and even laws are intertwined in the background, the more endless it seems. I want to know more; I want to learn more deeply. Driven by that desire, I continue to challenge myself with overseas certification exams and competitions. Continuing to learn is the driving force of my life as a sommelier.

Then, I was invited to become an instructor at a wine school called Académie du Vin. My parents expressed concern that it was an outsourcing contract rather than a full-time position, but I moved forward without hesitation into the job of "conveying the charm of wine."

The "ability to think logically" that I learned at the Juku is a great support in my work as an instructor. People often think of wine as a world of sensibility, but to convey its charm, explanations tailored to the listener's understanding are essential. I logically construct how to convey difficult concepts simply and what the students are looking for. I feel that the "ability to structure" honed in the Faculty of Law is truly the pillar that forms who I am today.

Looking back, my studies during my student days and the encounters with my mentors and friends are the foundation of my life. It is precisely because of that period that I now realize the joy of continuing to learn.

My life as a sommelier is still a work in progress, but I want to continue traveling through the world of wine, carrying with me the "ability to think through things" cultivated at the Juku. And if I can convey the joy of wine to as many people as possible, I could not be happier.

*Affiliations and titles are as of the time this magazine was published.