After obtaining a sommelier qualification, I became more and more interested in the characteristics of wines that differ from field to field, and even started thinking about growing my own grapes. I didn't have any knowledge of zymology, so at first I was thinking that I could consign the grapes I cultivated to make wine. After training, I was able to become independent in 2016 as a farmer with a small brewery. Since becoming independent is not the goal, but the start, I would like to be able to express my wine as a farmer who can enjoy Hokkaido's four seasons to the fullest and walk in harmony with nature. Wine is fermented liquor. Simply put, fermented liquor is an alcoholic beverage made by fermenting raw materials with the action of yeast, and there are sake made from rice, beer made from barley, and wine made from grapes. "To ferment any brew, you need sugar, water, and yeast." Both rice, which is the raw material for sake, and barley, which is the raw material for beer, have very little moisture and will not ferment unless water is added. In addition, the fact that the raw material has almost no moisture means that it can be transported and stored. For that reason, I think that the difference in the harvest year, where the raw materials were obtained, the cultivation method and the kind of person who cultivated it tend to be more pronounced in the person or company that makes the brew. (There are exceptions of course) 　 In the case of wine, on the other hand, the grapes themselves contain a high amount of sugar, and there is water in the form of fruit juice, and wild yeast adheres to the skins of the grapes. Since the fruit contains a lot of water, it is basically not suitable for transportation and storage, and the quality of the grapes harvested in the field can be reflected in the wine as it is. Therefore, it is said that the field is important for wine. Agricultural work in the field is important. In addition, cultivation that does not use herbicides, chemical fertilizers, and chemical pesticides, fermenting with wild yeast without using dry yeast in brewing, and reducing the use of sulfur dioxide and pumps as much as possible, so as not to burden the wine as much as possible. We believe that the smaller the scale, the more the idea of making is reflected, and we can make natural wine that can feel "agriculture" and "people".