you go back, yeah, of course, and if you go back to your days of work importing, trying to sell sake, if a listener was planning to open their wine bar or restaurant, Why should sake be part of their beverage list? And if it's on their beverage list, should it be on the wine list or should it have its own category?

Um, I would say it should be included in the wine list.

And then also, wine and sake is a totally different animal.

So it should be like separated category, but because it is different.

But I believe it's the way we enjoy wine and sake is the same.

So if I'm trying to, you know, sell sake to the wine bar and I have... first of all I will mention about the food pairing the sake can pair well with the food that like a wine bar can offer a lot of wine bar has you know nice prosciutto or cheese or oyster on shell or you know a lot of different dishes so I'll recommend I will have the manager to try the pairing first.

So introducing the different side of food pairing besides the wine, it's a very different way to be paired with.

And the way we think about wine is as we talk about terroir, and as people are learning about sake, talking a little bit about polishing ratios, fermentations, what would you like for sommeliers to be talking about? Is it those technical points or other things that you think, you know, excite you about how to talk about sake at sommeliers to customers? I