Rocto is a grape grower based in Mihara City, Hiroshima Prefecture. In the mountains of the Chūgoku region, on the Shimura Plateau at an elevation of 250 metres, they cultivate Sauvignon Blanc and Sémillon. While their main focus has long been table grapes, they began growing wine grapes in 2019. In 2025, a chance connection led to a conversation, and — timed with the rebuilding of Fukuyama Winery — we were fortunate to receive a share of their fruit. After destemming and crushing the Sémillon and Sauvignon Blanc, the juice is clarified to a turbidity level comparable to that used in Champagne, then fermented at a low temperature (below 15°C). After approximately one month of fermentation, the wine is bottled with a small amount of residual sugar remaining. This residual sugar enables the yeast to produce carbon dioxide in the bottle, resulting in a gently sparkling pétillant wine. The intensity of flavour and the level of acidity vary with the harvest timing, while subtle differences in residual sugar at bottling influence the softness of the bubbles. Each year’s ripening conditions are reflected in the wine’s flavour and acidity.