Anzu, Founder, one of the three sisters whose name inspired THREE GRAPES.

Growing up in Belgium gave us a love for travel and cultures around the world, and after more than a decade in finance, my passion for wine led me to start this journey.

Why Japanese wine?
Because it feels gentle, balanced, and made to shine with food. Japanese wine has a softer, more delicate character than many Western wines - it enhances the meal rather than overpowering it.

My Favorite Food?
Jamón Ibérico and Prosciutto
Cheese (especially Époisses)
Other foods with a pronounced salty flavor

My Favorite Wine?
Traditional-method sparkling wines (Champagne-style)
Oaked white wines, especially Chardonnay

Wine Skills
Certified in WSET Level 2 Award in Wines
WSET Level 3 Award in Wines student
Certified Japan Wine Advisor

Alex, Wine Specialist, part of the THREE GRAPES team.

Grew up in the La Côte area of Switzerland, surrounded by vineyards and a deep, old wine culture. I have moved between Europe, the US and Asia. Before joining THREE GRAPES I lived in New York City. Being raised among vineyards naturally drew me toward wine, and in NYC I decided to work part-time in the trade to learn more.

Why Japanese wine?
I never expected to find such depth and dedication in Japan wine culture. But the more I explored, the more I was moved by the craftsmanship and quiet passion behind each producer. What started as a simple discovery became a real fascination - and eventually, a deep love for Japanese wine.

I would describe Japanese wine as growing and evolving, with aromas you might not find in European wines.

My Favorite Food?
Gruyère and cured meats, especially prosciutto.

My Favorite Wine?
I am usually drawn to whites. I love a good Burgundy, but in recent years I think nothing beats a nicely aged Savagnin from the Jura.

Wine Skills
Certified WSET Level 2 Award in Wines.
Over 7 years experience at a well-known Upper East Side wine store in NYC.

Francois, Wine Specialist & Brand Lead, part of the THREE GRAPES team.

Grew up in the Bordeaux region of France, where wine was simply part of everyday life - on the table, shared with family. Drawn to Japanese culture, cuisine and seasonality, I have spent 10 years living in Tokyo. My career began in marketing but wine was always my true curiosity; a passion I eventually pursued fully through a sabbatical in New Zealand to study vineyards, terroir, and winemaking.

Why Japanese wine?
Because it mirrors the sensibility of Japan itself - subtle, balanced, quietly expressive. The climate, water, and soils give Japanese wines a delicate purity. The result is wine that pairs beautifully with Japanese cuisine, enhancing flavor rather than overwhelming it.

My Favorite Food?
Japanese: Sukiyaki
French: Cheese - especially Chaource and a fondue.

My Favorite Wine?
For whites, crisp Sauvignon Blanc
For reds: generous, expressive Syrah

Wine Skills
Certified WSET Level 3 Award in Wines
Certified New Zealand Wine Advisor