You're listening to another episode of Barrel to Bottle, The Binny's Podcast. We're here with Kimio Yonezawa from the Akashi Sake Brewery and the Kaikyō Distillery. And he is in town for a couple weeks, visiting various locations. He's gonna be at a Binny's location, talking to some of our customers, which obviously you will not be able to attend because this will be in the past, but always check our website for events. I'm Jim, I work in the Communications Department. I'm Greg, I also do communications at Binny's. I'm Lexie, I also do communications. Oops, all Communications Department, not this one. And you're Kimio. Hello, my name is Kimio Yonezawa. I'm coming from Japan and I'm Hyōgo Prefecture. My Akashi is a city, is a seaside and a fisherman's city. And in front of our sake brewery and Kaikyō Distillery is in front of the sea. By walk is about two minutes. Really? Yes, it's a very nice view and very delicious food, many. And the same as well is sake. Well, we're gonna have to go. That all sounds very good. What did you bring for us to try today? Today's is I bring with our sake. And the first please is a try is a sparkling sake. Akashi Tai? Yes. Akashi Tai is our trademark name. It's Akashi is a city's name. Tai is a sea bream, is a fish name. Sea bream is a very delicious in Japan, is a number one delicious fish. Is a sparkling sake consumed heavily in Japan? Sparkling sake, this now I explain is our Akashi Tai, Jumai Ginjo Sparkling Sake. This is carbonate, is a natural. And the fermentation in the bottles, is a twice time is a fermentation. That's a bottle condition, kids. Yes, bottle condition. We love, we love bottle condition stuff on Barrel to Bottle. Do we call it method champagne wass? Okay. And this is about three weeks is a fermentation. And like making method is a champagne. Rice is a rich sugar, starch. We don't use is after de-ecorgement. We didn't need is add the sugar, richer sugar in the bottle. And the secondary is add some more yeast, and in the bottle is a fermentation. That's all just sugar extracted from the rice. Wow. Wow. I mean, this is like a Granny Smith apple, sweetness, fruitiness here. I think is I make is a very delicious. All right. And this one is ABB is a 7% is a low alcoholic. And this one is not is a serious is a deco regimen. So this is light and fresh and incredibly easy to drink. Yes. And the sake is a very please keep is a dark place or a refrigerator. And sparkling sake is especially is a refrigerator is a best. Have it cold. Store it out of sunlight. Don't let it get hot. I have an idea for you. I have a pitch. Four pack 16.9 ounce cans, right? Because this is great and I can drink a bunch of it. Then it comes in a 300 milliliter bottle, which is kind of small. Bring it to the beach. I said I need more. Yeah. I want to put some of them in a cooler. But this is included is natural, is making the gas and the 300 milliliter is best. Is one size is drinking. You can drink is more. Yes. Here's a, please is more drink. Okay. He will. It's like you know me. It reminds me kind of of a German Riesling though. I think it smells kind of like it and it has a kind of flavor like it. I think. Yeah. Lemon peel and an apple. But there's also like a cocoa powder dusting kind of complexity. Rice sake is we have us making when making sake, we choose sake rice. Sake rice is a many variety we have. And the table rice and the sake rice is a different quality. For example, is a table rice made from table rice sake is not so much a good taste. But the other side is sake rice. If I take it, not delicious. Not great for eating, right? We were just talking about this. Somewhat recently, we did a cider tasting. And some of the ciders were made with, what did Roger call them? Bitter sharp apples. Bitter sharp apples, like the kind of apples that are just no good to eat, but they make a more structured, focused cider. And then we had a couple that were made with gourmet, what did he call them? Whatever, cooking. All sorts of, yeah. Cooking apples, like the kind of stuff you buy in a grocery store. And it was good. Tastes like apple sauce, though. Didn't have like some of the focus that you'd want. This, I mean, I assume that that's an analogy for what you're talking about with rice. So, what are the qualities that give the sake rice like its character? The character is a very big point. It's fat. Okay. This is we don't need to make sake. Japanese people loves is a little bit sticky. Sticky rice is very nice. It's a good feeling. It's delicious. Sake rice is not sticky. We are needed with the starch. It's very important. From starch is sake making. We are using with yeast and koji. Koji is fungus. Koji is from starch to sugar making. And yeast is eating to sugar. Okay. And after eating, produce to alcohol. And the sake is the main point is a balance. Alcohol and the sweet and the acid and amino acid. This is a very important point. Each rice is a different taste. And we are using with the yeast. Yeast is quite different. Oh, for sure. Yes. And today's I bring is three sake. It's all different yeast I'm using. And different sake rice. Okay. Are rice varieties, as we pass around the next one, are rice varieties listed in the labeling or in the product information? Because there's a lot I can't read on here. This is Gohyaku Mangoku. It's Japanese on the label. I thought I was losing my sight. Now, the next one is Tokubetsu Honjozo. This is our sake, Akashi Tai Sake, is an entry brand. Tokubetsu is meaning is a special. Sake is a big two types, Junmai and Non-Junmai, two types. Junmai is a four ingredients, rice, rice koji, yeast and sugar. Non-Junmai is a five ingredients, rice, rice koji, yeast, and neutral alcohol. Oh, alcohol. Okay. Rice alcohol? Sometimes rice alcohol is used, but rice alcohol we are using with rice alcohol is expensive because these are ingredients, rice is expensive. Table sake is using with alcohol, more volume. Much more volume is using is the price is cheaper, become cheaper. And this is very smooth to drink. And why is this is we choice is entry brand. Entry brand is we are targeting with sake beginner. Is a first try to sake. I think is a not strong character. Is a target is only smooth to drink. And this is a very smooth. ABB is a 15, one five. Sake is a normal is a 15, ABB is a standard. And this is a not pure sake. It's meaning is a, this is a after fermentation, is a pressing and getting the liquid. That is a pure sake. We call Genshū. But this is a Tokubetsu Honjōzō, not Tokubetsu Honjōzō, Genshū. And this one is a 19, one nine percent ABB is a pure sake, Genshū sake. And add it, we are control to the 15, one five percent, ABB, we are making the product. A little more water in there? Yes. Yeah. You can more drinking. That's fine. Thank you. A thought, and maybe I'm like one in a thousand, but you know, when I get lunch, I was the only one who wanted the habanero salsa. They all acted like it was something bad, but I wanted to actually feel feelings and tastes. So I understand offering a beginner sake that's not intimidating, really easy to drink, but also sometimes people just like to be slapped in the face with flavor. You know, just a thought. Each, now is in Japan, is 1,400 sake breweries. Okay. That's like more than breweries in Michigan. Yeah. Yeah. That's a lot of breweries. It's a many breweries. And we are making the sake, it's a many variety. And how to taste, is a taste is a decision, is my Akashi Sake Brewery, I decided. I love taste, I can sell. My sake making team is always is a, I ask is a targeting the aroma and taste, is a guess up, not small point, is a little bit more big point. This sake is a dry and smooth, and they are making. And after getting the liquid, sometimes a little bit is a different taste getting. That time is our sake team is a head people bring to the sake to me. They bring you the good stuff. Yes. And I say, what do you feel? Oh, no good. Sometimes is. Sake is a always is a not same is a making very difficult. Is a very unique is a same time, same day, is a steaming rice and put into the different time tank and fermentation is the same time is a starting. However, is a spend over one week is a different. And after getting the sake liquid is every time is a different. But we have a technique. This and is a always is a similar is a taste sake making. Because is a one one time drink the sake. And one month later is getting the sake. Same brand, but the different taste is a consumer is a drinker is a confused. And this is a maker our side is a don't have a technique. We have a always same taste to supply is always is a focusing. You could also do something easy. So we try this one. Yeah, yeah, please. And this sake is, I said, is very useful. Its meaning is hot sake can drink. And the other side is cold, is a good taste, and room temperature is good. And enjoyable is available is each temperature is, you can get is a good experience. Meant to be tasted at all temperatures. Yes. This introduces some of the funkiness that I'm kind of used to with sake. Like just a hint of the mushroom or the autumn leaves that are getting wet, you know? But you had mentioned amino acids too. And I think that the acidity here is what really makes this shine because at the end of the palette, it's like this acidic lift and it's almost like a sweet tart character and I'm salivating and I want more, even though it's like a kind of a mellow experience upfront, then it's suddenly zippy and refreshing on the back end. And I could drink another one of these all day. Freeze. All right. Let's talk about pairings for a minute. What would you eat or try with both of these different sake? I know we had the sparkling one first. What would you pair? Yes. Sparkling is, this one is, first is cold, and this one is first starter, I think. And this one is you drink, is understand, is a not so strong character, is a bad treat, is a sweeter. And this one is a pairing, is a, for example, is a starter, is a not so strong, is a cheese, cheese is okay. And is a honjozo, is a grilled fish, is I recommend. There's like a, there's like a banana ester thing on this one too. It shows up more on repeated steps. This would be great with trout and salmon and tuna. Japanese people is, especially is our, is Akashi city people. Is we are fisherman city. Is many variety fish is fishing. Is over 100 variety fish. And the neighbor city is Kobe. Is a very famous is Kobe beef. Yeah. You have the surfing turf right there. There you go. And the well is a sake is a very nice. I bet. My problem always with sake is kind of what you say. Where you have one and you're like, I guess we should have another one. There is nothing slowing me down when I drink this. No, it's just, oh, it's so pleasant. It's a pleasant experience and Yeah. Keep it going, right? First is same name is Akashi Tai, Tai is a sea bream. Oh yeah. Okay. Sea bream is a fish carpaccio and then tempura. Yeah. It's like a zippy acidity to go with oil and crispiness. That's with the sparkling one. Yes. Okay. Because we always talk about sparkling or we talk about champagne and fried chicken often as being a great pairing and so tempura would obviously be with that kind of sparkling. Absolutely. Acidic sweetness there, that would be perfect. Right? Yeah. I bet it's good with chips. You know, like ruffles have ridges. We're going to do food pairings with Honjozu Tokubetsu. Okay. If that's what you're translating. This one is dry. And I think I recommend it is grid fish, bonita. Oh, bonita, the kind of fish. Yes, bonita. And this one is with fried egg. The Japanese is dashimaki, is egg roll. And then is sashimi. This honjozo is not choice, is food. Is very easy to pairing. Rich food, is I recommend, rich food. Fatty food. Of course. With, that could be the acidity in it cutting through the fat. Is a fatty food. Fatty food. Party food. Chex mix. Kimio, you have a distillery, too. Yes. And now we have a glass of spirit. Yes. What the hell? I am a fourth generation. My Yonezawa family is the first time started is making soy sauce, soy sauce. My family is a branch family, branch. We started is making first is making shōchu, distilled alcohol. And the main reason to start is distilled alcohol. And then is after about 30 years, and we start making the sake. And then making the liqueur. And founded is 100 years. We are memorial year 2017. We start making whisky and gin. All right. And after is a while COVID, is I read my grandfather's is a diary. And he wrote is a future is a he would like to make whisky and vodka. Oh, that's really cool. Well, thank you for making gin. But one problem is not yet is I make is a walker. Okay. So is this is this single malt? Is this malt whisky? No. Is now is not yet is we are launch is a single malt. Okay. Is that we started making the whisky by myself. Is that we have a single malt, but 2017, we have a pot seal, only one pot seal. And from 2019, we are prepare is a more one pot seal coming, and mash turn, and we can make a whisky, and starting time coming to COVID. And we buy, we bought the equipment, is a distillation equipment, all of from Scotland. And one week later, is a final setup came from Scotland people. But one week ago, close the Japan, COVID. Yeah. And two years, we cannot is making the whiskey. You were just sitting on the whiskey making hardware without the final setup. Yeah. But a little bit, I find the solution is that same city is a craft beer company. They are making beer and sharing the beer, and added the yeast and distillation, and making whiskey. So you're making beer whiskey and you don't have to do the mash yourself. Yes. Mashing is the same process. Yeah. And now is a single mode is that we are making is a fermentation and single mode is our classical Japanese style, whiskey making style. And we have a sister distillery in Scotland. Scotland is a Torbeig distillery. And my teacher is three teachers. And one teacher is a Scotland. And we are studied on Scottish style. But I am studied from Scotland. I said, is a Tokyo Barman. Oh, Kimio, you'd like to make Scottish whiskey in Japan? No, I don't know. And but I studied is a Japanese style whiskey in Japan. And I said, is a Scotland teacher. Oh, Kimio, you'd like to make is a Suntory whiskey? No, I would like to make is Kaikyō whiskey. And is we are making is a Kaikyō whiskey. And now is you are tasting is a Hatozaki whiskey. This is a Hatozaki whiskey is Hatozaki is our Akashi is a legend is Lighthouse name. We are challenged to the whiskey world is a 2017. We are decided the making and we decided the name is a challenge to go to the world is shipping is a cruising to world wide and one point is a benchmark point is a Lighthouse. Visual aid, there's a beautiful woodcut piece of art, piece of woodcut art on the label depicting, I guess it's a lighthouse. Looks like some kind of temple to me, fancy lighthouses you have. Yeah, like a temple, but this one is a lighthouse. Okay. So the lighthouse in the town is kind of what drew you back home, and it's kind of what inspired the- Yes. Gotcha. Very cool. Very, very cool. And this one is we are aging in Japan. This is a wild whiskey. And now is you are drinking with the finest whiskey. This is a 12-wire malt whiskey and 3-wire blended whiskey using. And in Japan is we are aging at the sakura, cherry blossom. Is a sakura barrels is aging. Sakura bottles? Yes. The barrels. Cherry. Cherry wood. Cherry wood, yes. And this is 8% is 12-wire is a malt whiskey using. And the other side is thinking is that this liquid is a 60% is a malt whiskey. And 40% is a grain whiskey. This one is made from corn. And this one is a very drink easier. It's a smooth taste. And this one I recommend is a high ball. It's a drink is more and more. Yes. It'd be very good with a high ball. It's a bit smooth, I think. It seems like the corn whiskey component is really refined and subtle because it still allows the malt character to shine across. That's what's up front. And it might be like a light blend, but it definitely has that malt whiskey character. Thank you. You're welcome, but I didn't make it, you did. Thank you. Yeah, yeah. Your judgment is I'm happy. Yeah. Well, maybe the corn shows as a sweetness underlying, and then the malt on top of it. That's cool. Highball? Yeah. But it's so drinkable and soft. Is it 80 proof? Yes. Yeah. Yes. That's just a delightful. It's like $800, isn't it? No, it's like $39.99. It's like 40 bucks. I might, I might get some. There you go. Okay. Hey. Look at that. And the second is a small batch. And this whiskey is 12 varieties malt blended. Are they all Japanese malts? No. Scottish malts? Yes. Okay. And this is a sherry cask and a bourbon cask, and a peated is a whiskey and a blended. That's Scottish peat also. But not so strong. Yeah. And this is in Japan is aging at Mizunara cask. Is a many people. Mizunara cask is a, many people is a loves. Very popular cask right now. But the Mizunara cask is very expensive. Yes. My side is a triple price. One Mizunara cask. Yeah. Yeah. This one reminds me much more of Scotch. Like a very much really, really young. Like what was the, a really young Isla, but on the softer side. Yeah. I mean, the color is very soft and very light in color. And there is a, just a slight hint of, of peonyness, but none of the iodiney kind of stuff at all. And the ocean like salinity. Yeah. Is there? Which is probably because of where they are. Probably. Right? It's just the opposite end of the world from, what was it called? The head. The sand, the sand's end. Oh yeah. The opposite end of the world from sand end. Sand end, yeah. But it has the same, like the same sea life vibe, vivaciousness. Yeah. A little bit salty. Yeah. And lemon peel, lemon curd, and a creaminess. And there's still, is there any corn in this one? No. No. All malt. Yeah, that's awesome. It's also very subtle. I just want to say it's a refined subtle. This one is a basic is from 4YO to 6YO. Is a all is a malt whiskey. Is a Mizuneru cask. And Mizuneru cask is two varieties now is in the market. Is a 450 is a Panchen type and 250. We are using is a standard is a 450 is a huge type. Color is sometimes says is a very not brown. Yeah, it's pale, very pale, strong. But that we think is that now we are using is a cherry and the Mizuneru is a new barrels. Are your stills the same, your two pot stills? Yes, these are. I bet they're tall. We are using is a pot show is a neck is a tall. Yeah. And a little bit neck is a thin. Yeah. I would like to make whiskey is a rich flavor and feels a lactone. It's a little bit is a feels a sweet. Is a very elegant taste whiskey. I would like to make. I want to call this delicate and graceful. It definitely comes across that way. Delicate, delicate, delicate. Okay. Is that okay? Yeah. Pronounciation is very difficult. I love it. Thank you so much. Okay, we're passing another sake. This is a, is a, please experience, is a umeshu. Oh, that's plums. Ooh, yeah, what's that? Yes, Japanese plum. Oh, yeah. And we are making is a umeshu, this one is a specialized. Is a standard umeshu is using is a color is green ume, is a Japanese plum, is a green. But we are using is a mature, mature is on the tree. Is color is a change from green to yellow. That's matured ume. In this room is a two or three pieces, is a full the fruity flavor, good flavor. Very nice. And this one is we are using. And the ingredient force is one is ume fruits. And second is ginjo sake. And third is a neutral alcohol. Fourth is sugar. Is a ginjo sake is using meaning is umami is coming. And neutral alcohol is using reason. Is more getting the from the ume fruit is a extra. Extraction. Is a very much more is ume flavor getting. Two years minimum is aging in the tank. Steel tank? Glass tank? This one is a enamel tank. Aluminum. Is this supposed to be complicated because it's just a light full. I love it. Yeah. Thank you. I love it. It's got a nice little floral element to it. It's juicy. It's I love it. How does this compare to that other cherry liqueur that Brett picked for cider summit? Well, he picked an Umeshu. He did. For that one too. I don't think I had it, but it does remind me of a maraschino cherry. There's not nearly as much almond as that one had. Yeah. But there's definitely a cherry maraschino-ish flavor to this. A freshness that's not quite mint and not quite almond like you're saying, but yeah, like an acidic freshness. Thank you. Once again, you're welcome. You made it though. Yeah. This one is sometimes like a cold time. Now, Japanese people drink hot. Yeah. I can see that. Last year is one event, is Valentine's Day with ice cream. Okay. Put it on this. Roger would be dancing. Oh, yeah. It says right on there that this is a great aperitif or digestive. So you might as well start your meal, continue it on, and then end your meal, and then just open another bottle. The next is umeshu cask finish. What? No, really, legitimately. What kind of cask is an umeshu cask? Aluminum. This one needs to be explained. First is umeshu, understand what is umeshu. Next is this one is umeshu cask finish. This is used barbon cask and put into the umeshu. Only umeshu? Yes. It smells like sherry. It smells like there's a sherry influence. Six months is seasoning put in the cask. After six months, brought is a 12-wire malt whiskey. At six months, stay at the barrow and bottling. How do you feel? That's like a cheat code. It's so good. It adds this fruitiness, but it's a fruity quality that's not. We usually get sherry or, I don't know, Mizunari or whatever. The woods, they're always overbearing, and this is just like a different dimension of fruit that we don't see very often. It takes that malt base and gives it this really interesting twist that I don't think I've ever experienced before. Yeah, it's nice to do the Emeshu Sake first. Absolutely. Especially when this sucks. He just said it's nice to do the Emeshu Sake first. Especially when the whiskey pulls all of the moisture out of your mouth, and you go back to this other one, and it fills it back in again. We have off-mic marketing suits in the room. Okay. Delightful. Yeah. Yeah. Thank you so much. Finally, I introduce is Jin. Jin was the last thing that you brought to the distillery, right? Yes. And this one is, name is 135 East, is Hyōgō Dry Jin. Hyōgō is the Hyōgō Prefecture. Is 135 is meaning, is Meridian. Oh, yeah. And we are focusing, first is fundamental is Jin, is London Dry Jin, is benchmark. Juniper. It's meaning is Juniper. But we are Japanese, is adding the Japanese taste. And the first time is I make the Jin, is many bartender is a support to me. And I first time is I develop 50 botanicals. 50, five zero. Five zero is 50 botanicals is I develop the spirit and brought to UK. And the blind test is many bartender people. And choice to finally is 10 botanicals. But you don't know is Yuzu and Sudachi and Kabosu is a Japanese, is a very famous, is a citrus. Is a all people, the choice is a three. But local, locality is our, our near the place is a harvest is a Yuzu. Yuzu. And we choice is a Yuzu. And the same time is we are five ingredient. One is Yuzu. Second is a Sansho Pepper. And third is a Shiso Leaf. Which is really trending right now. The Shiso Leaf. I see it all over the place. All right. I literally have never seen it. No, I don't know. Shusho Leaf. We gotta get out there. Yeah, fair enough. And the fourth is a Sencha. Sencha Leaf. Is a Japanese tea. It's a very good tea. And the five is a Ume, you think? And the first is a Jennifer, is a Feel the Jin. And the second is coming up is a Yuzu Flavor. And third is a Touch the Tan, is a Hot Pepper, is from Sancho Pepper. So Sancho is a pepper corn. Pepper fruits. Like a Szechuan pepper, it's similar. That's right. But milder. I was gonna say it smells like peppercorns. And I thought it was the tea that you're describing. But there's that, and there is that little, it's milder than a Szechuan pepper, which is all got that crazy tingle, but it still has a little bit of that. It's in here. Yeah. The Szechuan pepper is very clear, spicy, but different, western, I don't know, I forget, is the English name, sorry. Togarashi is Japanese. I know that. I know Togarashi. That's the spice we have in our cabinet. Different. It is. Look at you. You don't have that? Nope. I have cardamom. Yeah. We should start making more sushi bowls at home. Yeah, yeah, yeah. We have yuzu sake, and we contract to the yuzu farmer, is near our sake brewery and distilleries. And the harvest is the same day is a squeeze yuzu. And the yuzu juice is we are making the yuzu sake. And the remains are skin. This one is a seeking the neutral alcohol, and about one week and vacuum distillation. And this is our yuzu botanical and blending our gin. So, it's in like a botanical basket, or it's in an extraction that you're then adding to the gin? It's always is not using the basket. Okay. It's always is a different tank and the seeking. And each botanical is a different method. And the seeking time is a different. And the yuzu is before distillation, is skin is all except to the liquid. So just the skin for the yuzu? Yeah. And the yuzu is separate is a skin and fruit. And fruit is not so much is a yuzu smell. Very important is a skin. Skin is included is a yuzu oil. This is very important. Yuzu oil is very rich, is a good flavor. And the price is a skin is expensive. Fruit is more cheaper. So you see, do it yourself then. This makes for a really interesting gin. The juniper is there, of course, but the citrus, the round citrus sweetness from the yuzu shows up right away. And then a wave of other spices that are unfamiliar to me, but apparently Lexi knows very well. And then the peppercorns that you're talking about, just like tingling up front and it just frames the whole thing. So cool. I really like gin, but I really like gin with vermouth and bitter liqueurs in a Negroni, and I would feel kind of guilty trouncing this delicate gin with all of that sweetness. So, I'm just gonna have to drink it on its own, I guess. Make a gin highball. Now. If I'm adding any water to this, it's gonna be in ice form. Okay. All right. Yeah. Sometimes, many people drink with gin tonic, but local people, now I introduce, is Yuzu sake with our gin. That would be really good. And with sparkling soda. Yeah. Okay. And many people is adjoining. I could definitely see that. That would be delicious. I would do that. That's a drink I would drink all summer. Arigatō gozaimasu. Oh, right. Well, that was a whole range of stuff. And there's one more. There is one more. Hata Zoki Triple Cask Reserve Whiskey. So this is a special trait. We're gonna try this because Brett is on assignment in Tennessee. Good for us. Yeah. Thanks for going to Tennessee, Brett. Yeah, so we get to try it. Enjoy Jack Daniels. Yeah. Okay. This is a Triple Cask. This one is a first is now first is I introduce is a small batch. Is a basic is a small batch. This one is a Sherry Cask and a bit Mizunara Cask and Bourbon Cask. Is this one is a must first is a base whiskey. And second, the other side is one is a Sherry Cask. And Sherry Cask is the same, is a six months Umeshu. I was gonna say, there's no Umeshu here. Okay. And the other side is a used Bourbon Cask and Umeshu and the same volume is a making. And after is a both barrels, pour in the malt whiskey. And after six months is a blending. And now is a show is a triple, Hatozaki Triple Cask. I counted four casks. Did I get it that wrong? Two Sherry casks with Umeshu and then two. Counting style. I'm sorry. Now, we're thinking with the final, is making with a base whiskey, is blended. That was we are counting with one. Oh, got it. All right. So, thank you. The baking spice underneath the fruit, this is like a pie. This is delicious. I'm doing it again, Jim. What? I'm excited about everything. Oh, that's fine. Yeah. You got me on a happy day. Good work. This is delicious. Me too. It's still super graceful. Then, yeah, some of the, I don't know, savory and herbal notes underneath of this, more on the peach side, like peach cobbler, peaches and cream kind of thing. Yeah, vanilla ice cream on top of it. I'm hungry now. Cool. That's great. Yeah. Tell Brett to buy it. How much is it going to be? Around like $75. Binny's price, $64.99. Yeah. Yes. Oh, sorry. In this time, Chicago is very cold. Yes. I would like to look around the Chicago, but very cold. It's real cold. Really cold, right? Sorry, we didn't do it. I would like to summertime, next visit, I hope. Yes. That's a better time to come here. Is you selling is a good price, because these are now is air flight fees are very expensive. Oh, yes. That's right. Please support my freight. These will be excellent in the summertime too. They're so light and fresh. Yeah. Just absolutely delightful. I've got that gin on the mind. Yeah, absolutely. Yeah. Wonderful. More stuff I have to buy. Cool. Kimio, thank you. Thank you very much. Thank you. For running through these products. This is spectacular stuff. Don't sleep on it. Yeah. It's always cool to have esteemed industry luminaries such as yourself sharing your personal passionate shows. Thank you very much. I appreciate this good opportunity. I am exciting. Yeah. Don't be afraid to go into our stores and check out some of the, especially the sake, which I think people are still unfamiliar with. And we have a lot of passionate sake fans working for Binny's in our stores, and they will help you. They will guide you. Absolutely. To what, to this, to this stuff. Thanks for listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Lexi. I'm Greg. I'm Jim. Kimio Yonezawa. Keep testing.