I moved to Kobe from Osaka.
I went to Inji Vineyards, which is the estate vineyard of Kobe Wine, and did a farm working.
It was a part of corroborated wine making with Hakutsuru Sake Brewery and Kobe Wine.
Mr. Adam Schneider, who is a wine agent and friend of mine, joined in the program.
We took care of Chardonnay vines with stuff of Hakutsuru.
It was a very hot day.
The temperature rose over 30℃.
It was a heavy job.
After the vineyard working, we moved to Kobe Winery and had a meeting with winemakers of the winery.
We discussed about the style of our new wines.
The discussion was heated up, too.
I think we have done a good job.
Finally, I took a shinkansen train and went back to Tokyo.
I had a nice dinner on the train, as well.
Very good job!