Gardens, Brunches, and CollaBEERation ft. Zywiec

A fast and busy month produced plenty of excitement. Jason and Bri start with a shot for a belated Dyngus Day celebration and pour Zywiec Porter. From there they talk the start of the Summer Hiking Challenge, a visit to the Japanese Garden, and Easter Brunch and prices. Then they finish up talking about the CollaBEERation VI event. Where did you enjoy Easter brunch this year?

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Transcript

Bri:

You look like curdled milk, what do you always say?

Jason:

Yeah, I age like milk. I age like milk.

Bri:

I'm like, there's something about curdled milk.

Jason:

I tell people all the time I age like milk.

Bri:

Yeah.

Jason:

All right. Uncurdled milk. Uncurdled milk, yeah.

Cottage cheese. I hope I don't look like cottage cheese, like I've been doing pretty good in the gym. On this episode, we are going to talk about, we're going to work backwards because it's a lot of fun that we've been having.

So collaboration, Easter brunch. And we brought some Easter and some post dingus libation for us because it is a Thursday and we have one more workday left. Why?

It's not Thursday. It's Wednesday. Oh, shoot.

Bri:

You should back it up. Start again.

Jason:

Then we got to talk about curdled milk all over again. Well, we're going to start off here because I get this party started. But yes, it's Wednesday, which means we have one more workday until what?

Vacation. Vacation.

Bri:

All I ever wanted. Oh, my gosh. What'd you do?

I don't know. I just got caught on the table. Vacation all I ever wanted.

Vacation had to get away.

Jason:

I brought the krypnik. Krypnik is a honey liqueur. The legendary tale and timeless quality traditional liqueur of the best honey and herb infusion.

This is, I've heard from many that this will kick your butt in large quantities.

Bri:

Is it the herbs?

Jason:

Yeah. Herb will kick your butt. Wait.

What's that? Cheers. Na zdrowie.

Bri:

What is that?

Jason:

That's Polish for cheers.

Bri:

Oh. Yummy. Wow.

All right. Wow. Well, that's a little expected kick after workday.

Jason:

We're going to start off with.

Bri:

What do you say on Fridays when we do our Friday shot?

Jason:

Uh.

Bri:

What is it? I don't even remember. Time to kick the tires and light the fire?

No. No, no, no. I don't know.

I can't even remember now. I wish I could because I would have been perfect, but I don't know. It's not like, let's get this party started, but I don't know.

It's something. Something about fire on your hiney or I don't know. I love the looks you give me.

Jason:

What are you?

Bri:

What interpretation are you? I don't know. Something about like firing up the engines.

Get this rolling. Get this. I don't know.

Time to kick the tires and light the fire.

Jason:

No.

Bri:

I say it all the time. But it's not. It's not what you say on Fridays.

All right, guys, whatever. I'm going to pay attention. Next time it just rolls.

Jason:

Something about fire in my butt? No.

Bri:

Like you light a fire under your shirt. No, I will. Next Friday, I swear to God, I will just like, well, we'll be on vacation.

But the next Friday that we do Friday shots, I will remember to like write it down or text myself or whatever it is. I'll text Buffalo Brews podcast so that you don't forget. This is what you say.

And you say it. You just don't even realize it. Apparently, I guess I'm going to have to keep up.

And I'm so used to hearing it. I can't even remember it. Which one would think you would just remember it since you say it like every single Friday.

But now I've just become like blind to it. Deaf to it. Is that what happens?

Jason:

Must be your other podcast co-host.

Bri:

I don't have any. It's just you. You're the only one who forces me to do this with you.

Jason:

Oh. Just your horrible life. Right.

He forces me to drink beers and talk about it. That's right. Well, speaking of drinking beers and talking about it, now we must talk about it.

See, I believe now a million pronunciations. I've heard of this, but I've got Dwight. Or is another one that I've heard for this.

So is one of the more popular Polish beers. Sir, how do you spell it? Z.

Y. W. I.

E. C.

Bri:

Oh, yeah.

Jason:

I can't even try it. And usually the Z's are D's.

Bri:

Oh.

Jason:

So it could be something like that. I don't know. I'm not Polish.

I am not either. But I will partake in the Polish drink. So they came out with this porter.

I'm going to pour some porter for us. There we go.

Bri:

Yeah. I was being very quiet so we could pick up the sound. Right.

I love a little ASMR on the pour. Okay. Now.

It's dark.

Jason:

Yeah. Right. And it's Nastrovje.

Bri:

I feel like I smacked my lips, unfortunately, for everybody to hear that. It's okay.

Jason:

Hashtag mouth noises. It's okay.

Bri:

What do you think? It's not bad, but I feel like I still have honey and herbs in my mouth from that shot. Well, the point of it was to kind of couple them together.

Jason:

So the Dingus Day party's in Buffalo. You do shots and drink this beer? Not this one.

It's normally the Polish lager that's the big one. This one, I've never had the porter before, so I decided to pick one up. Yeah, it's good.

To try it out. I like it. It's not too rich.

Bri:

Not too malty.

Jason:

No. That's right. Not too malty.

It seems like a nice balance of malt.

Bri:

And usually, I'm not a huge porter fan because of that. So, yeah, it's not bad. It's pretty light, actually.

Which is surprising from the color. Like, it's dark. Right.

Jason:

That is dark. And it's light malt on the nose, too. Yeah, I like that.

Yeah. So, yeah, we have one more workday left, and then we're off to...

Bri:

Disney World. I'm going to Disney World!

Jason:

To Florida.

Bri:

For the... I don't even know how many times I've been. Wow.

I wonder if this is going to be, like, something like my 20th time. Let's see. This is my second or third.

Jason:

Well, did you ever go before you went with me? I think third. This is...

Yeah, 2011, I think, was the second one, so this will be the third.

Bri:

When did you go before you went with the big fam trip? I don't remember. So, maybe that was your first time.

This is only your second time.

Jason:

I don't remember. Went on a Disney Cruise once.

Bri:

Well, Disney Cruise, yeah. But Disney World, Epcot, or... Oh, my God, I almost called it MGM.

Again!

Jason:

You're retro and old school.

Bri:

Furby, it's MGM forever.

Jason:

It's a little old school for sure. I like that.

Bri:

Yeah. I don't know.

Jason:

Yeah, I'm just looking forward to it. I'm looking forward to all the new experiences that are there. You know, we're going to be there for Star Wars, you know, over Star Wars Day.

Your birthday is that during that period.

Bri:

Well, we will not be going to Hollywood Studios on May the 4th because...

Jason:

No, that's insanity.

Bri:

It will be crazy and we won't be able to do anything. That's right.

Jason:

I want to go there and enjoy the experience.

Bri:

Breathe nothing. Right. So, the fun fact was about that is we forgot to make a reservation at a place that I really wanted you to go to called Olga's Canteen.

And if you're a Star Wars fan, you're going to walk in this place and you're just going to, like, geek out because I did. And I've been there three times. And I'm going to do it for the fourth time when you see me turn into, like, this crazy, like, you know, whatever, Star Wars fan.

But anyways, it's really cool in there. But we are scheduled to go on our second vacation day, which happens to be May 3rd. So, if anybody knows anything about booking out Disney dining reservations, which we already learned also, 60 days out.

And even when you go out 60 days, somebody else's trip could have been out that far, yada, yada, yada. Oh, I know what you're about to say. You don't always get your reservation.

Jason:

I know what you're about to say.

Bri:

So, we went on there to see if they had any reservations for that day. The day before, may the fourth be with you, wide open. Which, hopefully, cross my fingers, makes me think we can actually go the day before the craziness and enjoy the day.

Because everyone else is going the next day.

Jason:

So, everybody's bottling it up for the next day.

Bri:

I think so. Because there's no way we should have been able to, just days before we're going, secure a reservation at that place. Like, I was super, super sad that somehow it was forgotten.

Because it's just a bar. It's not like, you know, we're more focused on, like, where we're going for dinner or where we're going for this. You know, da, da, da, da, da.

Yeah. So, I'm hoping. Which will be awesome, because then you can really, really appreciate the whole Star Wars land.

I like it. And all the rides. I like it.

Jason:

Yeah, it's going to be a good time. I'm looking forward to it. I haven't been since 2011 with, you know, with you, I mean, many, many moons ago.

Right. So, many, many, two moons if you're on Tatooine. Speaking of such a mortalis, I think Today released their blue milk for Star Wars.

Oh, just wait until you have blue Bantha milk. Yeah. So, yeah, blue milk beer at Mortalis.

Get it while you can. Stuff goes quick.

Bri:

I feel like I'm going to look that up on Instagram.

Jason:

It's on the Instagram. Yep, it is.

Bri:

I didn't see this. This is really neat.

Jason:

Yep, it is. So, you know, kind of going backwards on some things. Tonight is the launch party for the Summer Hiking Challenge for Western New York.

Oh, nice. And that will be at 7 p.m. tonight. So, the only reason I'm tuning in is because I want to hear about all the new trails that are going to be out there.

So, you and I are going to be pounding some, well, I can't say pounding some pavement, I guess pounding, pounding some forest.

Bri:

I just want to say that whoever does their picture taking for Instagram should win an award. Isn't that sexy? That is fun, right?

They have so, all of their stuff is always so clever and so cute.

Jason:

Yeah. Yeah, Mortalis, rated one of the top three breweries in all of New York State. Look them up.

They have locations in the Finger Lakes. They have locations, they have a location in Buffalo. And they make fantastic stuff.

Bri:

I found it. Do you want me to read it to you?

Jason:

Read it off.

Bri:

So, Hydra Blue Milk, Fruited Smoothie Sour. Hold on, let me get to my bifocal here. This Fruited Smoothie Sour is brewed in celebration of May the 4th.

We have blended blue raspberry, strawberry, pineapple, cream, and coconut together to form just one of this monster's many heads.

Jason:

I'm excited. Nice extension of their Hydra series.

Bri:

That's really neat. I wish I could run out there and have it. Hopefully they have it when we get home.

I would love to try it.

Jason:

That would be fun. Super fun. Yep, that would be fun.

Bri:

And I'm like loving the picture they posted. So cute.

Jason:

It's either that or I'm going to drive my happy butt out there tomorrow after work and grab some.

Bri:

Tomorrow after work, the day before you go. Well, you know, it's so funny as I actually thought. If I can get every single thing that I need done for vacation tonight.

So when the kids were little, we always did this thing where obviously I made sure everything was done. And I did not wait till the last minute. Now I'm an adult and I have crap everywhere.

But anyways, when the kids were young, I made sure like if we were going to leave on a weekday like we are the weekend before, I pretty much was done. Little things like that were leftover were added. Well, anyways, so it was always a tradition that we went out to dinner because we didn't want to have any leftovers in the house and we didn't want to have to do any dishes.

We wanted to be able to just go out. We called it the start of vacation. Went out to wherever the boys picked.

It was their choice. And we usually took my parents with me because why not? And yeah, we'd go somewhere fun.

So we'd have no leftovers, no dishes to do. Then we come home. We'd watch a movie and everybody had to go to bed early because we've always done the same thing that we're doing on Friday morning.

The 5 a.m. flight out. That's it. Because why waste a day at Disney when you could get to Orlando before 8 a.m.? That's right.

Jason:

That is exactly it. I think the car reservation is scheduled for 8 a.m. on Friday.

Bri:

Yeah. Well, originally we were supposed to fly in. They moved our flight like sooner.

So now we're 515 a.m. when it was 530 a.m. That's fine. I think it was 535. Now it's 515.

And if everybody's boarded on the plane, as usual, they'll be like, well, everyone has boarded. We're going to be taking off. Maybe it'll be like 505.

Jason:

Did you ever get on the—this is the captain speaking. Sorry for you people that are listening to the podcast. Your eardrum just blew out when I did that.

We're going to be getting up to cruising altitude at about 30 something. Don't forget about the winds. And the winds out of the south-southwest.

Bri:

My favorite is when you get to Florida and you hear him come on and say, you know, like all of a sudden you hear this. Welcome to Orlando. The temperature here is 82 degrees and sunny.

And I go, thank the Lord.

Jason:

I'm like, here, what was it, 78 yesterday? And then overnight it was 36. And it's only 53 today.

Bri:

Oh my God. I can't even tell you I forgot to close my window when I went to bed last night. Which was fine because I fell asleep without turning on my alarm.

So my alarm was waking me up with a cold coming into my window at 2 a.m. to say, lady, you left the window open. It's 30 something degrees outside and you fell asleep without turning on an alarm and you got to go to work tomorrow.

Jason:

I'd say that was your fault for busting butt in the gym yesterday.

Bri:

Well, I busted butt in the gym and then I cleaned my house and then I was trying to pack and da, da, da, da, da. Yeah. So the list went on.

Jason:

Hey, so we had the porter. Circling back. That's all right.

We're going to just circle back and then push it back. So we're having the porter. We had the krypnik.

And the reason was that that was dingus day. But the day before dingus is Easter. And then we we were able to get out and enjoy what with a slight change of plans.

We were able to enjoy a fun Easter brunch because originally we were we were taking an opportunity to get to a place that we wanted to get to Bella Chow. But Bella Chow, don't know how that did how that what went wrong there. But they their sister group is Vice down at 500 Pearl.

So they moved us over to Vice. You know, got it first thing walking in, you know, a couple of super minor logistics issues for them. But yeah, it was a fun, you know, fun little brunch.

Yeah, the food was delicious. The price was right. Yeah.

Yeah. People listening, you know, pro or con on Easter brunch and what the price points.

Bri:

So we almost didn't go to Easter brunch because everything I was seeing was like 45 to 50 dollars. And I understand when I go to Disney, I'm going to pay that or when I'm going to like, I don't know, vacation spots. You kind of feel like you're going to pay that kind of money.

But when I think of like locally, I know the price of food has gone up. But honestly, I think that anything over 30 dollars is really pushing it because it's just breakfast for some Easter brunch. You know, they're pushing 50, 60 dollars.

And for what? Right. And if you're going to serve steak or something fancy at your Easter brunch, I'm probably not eating it because I'm the person that will show up right when it starts at 11.

And I want country steak. I want breakfast foods, you know, even if they do have like brunchy or like pastas and salads and whatever, like, I don't know, I'm not going to do that. I mean, I think Vice had a nice spring salad with like strawberries and walnuts and feta.

Well, I'll totally have that. Like, I'm not going to eat all the other things. And if everybody else is cool and I get it, if they're going to charge for that or whatever.

But I just really wanted like a big variety of breakfast. So, and I think Vice really did a great job.

Jason:

I think they did great. Yeah. Yeah.

It was an uncomfortable walk to the car, if that's any consolation. Because you were so full. Oh my gosh.

And then we turned around and realized that what we, it was Spotted Octopus was doing some things. So we thought, but that was the Rochester location.

Bri:

But they were still open.

Jason:

They were still open. So we could have a beer. Yeah.

We seemed to bring the crowd with us. I know. So yeah, I had a couple of beers in there and talked to, oh my gosh, he's their brewer.

Oh, shoot.

Bri:

Don't look at me. I'm the worst with names ever. Oh, I'm, that's.

I'm a face person. People say hi and I say hello and I know where they belong to, who they are. All this stuff, but I don't know their name.

I'm going to say Evan. Wait, I got it. I got it.

Jason:

That took me a minute. Wow. Some more beer.

Bri:

I think that's, oh yeah, that is where we took our Easter picture too.

Jason:

Yeah. Yeah. Yeah.

Take some peeps, take some stuffed peeps, take some ears. Oh, we should have probably brought the peeps down, but we haven't eaten dinner. So maybe peeps for later.

But what do we have upstairs? We've got chocolate pudding peeps. We have rice crispy peeps.

We have chocolate covered peeps. Fruit punch peeps. Fruit punch peeps.

Say that five times fast.

Bri:

I know. All kinds of stuff. And we've been eating peeps since they've started to come out.

They came out with quite the variety.

Jason:

I mean, the rice crispy treat ones were pretty fun.

Bri:

I think we're in like round three of those.

Jason:

Yeah.

Bri:

Those were the best ones.

Jason:

Those were fun.

Bri:

Yeah. I only saw them at the Dollar Tree and Walmart. Yeah.

I didn't see them anywhere else. Those were a lot of fun. I like them.

Jason:

But yeah, brunch. Yeah, brunch. I just, you know, I wish there was a better price point because I'm sure that everybody's selling out their brunch, but why are we selling it out at $50?

Bri:

I'm not going to eat $50, but I'm not going to eat $50 worth of food. I just, I feel like I'm not, you know? So for me, I mean, if other people are like, oh, I could destroy like four plates of food, go for it.

Go for it. I am not the four plate of food destroyer.

Jason:

I mean, I'm the destroyer of brunch.

Bri:

I mean, she did come over and say, we have $15 unlimited mimosas. And I said, can you make that with cranberries? And she said, yeah.

And she also told me I looked like the kind of girl that needed a larger cup. I may have had three of those. So...

Right.

Jason:

And kudos, kudos to you. You specifically went on a mission for a brunch dress for something springy and... Right.

Yeah, you...

Bri:

Yeah. I know. And I found one.

I didn't even have to like go crazy. We just... We went to the outlet mall the one day to get some stuff for vacation.

And I think we were looking for shoes for you, actually. Oh, my God.

Jason:

I have more shoes than I've ever had in my life now. Just...

Bri:

You're welcome. Am I a collector? No.

Do I have a problem? Have you seen my shoes? Do I need to go to a meeting?

No. I've never had this many shoes in my life. I still probably have 15 times the amount of shoes you have.

Thankfully, I'm 52 and none of them are orthopedic shoes, but... I have a problem with shoes and bags. I love purses and shoes.

It's all right.

Jason:

Every time you go out, especially with your retro Disney doonie... Yeah. Did I say that right?

Yeah. You get a lot of compliments about that anytime that you're, I love your purse. Right.

Bri:

Women love bags. We do. And you men may not understand it, and you'll be like, Oh, who cares?

It's another... Do you really need another purse?

Jason:

Yes, we do.

Bri:

Yes, we do.

Jason:

Men collect stuff, too. I mean, I don't know. I like to think that I have a very specific T-shirt collection, not for this.

Oh, you do have a lot of T-shirts. I really do have to cull my stock down because, you know, when you wear a T-shirt X many times, it gets a little funky. I mean, do you remember old...

Yeah, just keep wearing it until it doesn't smell good anymore after you wash it. Well, I'm pretty sure that's most of my old Navy collection. Then back up.

Remember the flag T-shirts from the 90s? Yes. I'm not even kidding you.

I probably have old Navy flag T-shirts from 95-ish when I lived in South Carolina until, oh, probably in the 2010s. Well, I didn't know anything about... You actually might have bought me my last one at that 4th of July party we went to at Shannon and Tony's.

Well, I've had more since then. Oh, I don't know if they do them anymore.

Bri:

Yes, they do. It's still $5.

Jason:

I might have to lay it out for one final picture.

Bri:

I don't have them that old because I didn't live here, and when you were an adult, I was still a child.

Jason:

Six years. Well, if I was a... Let's see.

I always make this joke because I have friends of mine who I knew in high school, but obviously didn't run in the same circle because we were like five, six years apart, but I knew them or I knew their older siblings. Well, I feel like my first old Navy shirt was 98. Okay.

Because, yeah, if I was a senior, you would have been in early middle school, 7th?

Bri:

Yes. Well, I didn't even move here until 95 in high school.

Jason:

Oh, 95.

Bri:

I was halfway through my Air Force career. Right. So that shows you that.

Woof. So there you go. Or no, wait, not 95.

Oh, I messed that up.

Jason:

Yeah.

Bri:

No, because I graduated in 96. Okay. See what happens when you feed me beer and shots before we eat and I've worked all day?

It's fine. 93. October of 95.

Jason:

It's fine. You gave blood too, so you're anemic.

Bri:

I know.

Jason:

Wonderful. I know. Drink responsibly, folks.

Bri:

I've had water today. That's great. And a protein bar.

Great. I mean, hey, you have to hydrate. No, October of 93.

Okay. That's when I moved here. Right after that big hurricane.

It's kind of how I always remember it because my dad was like, see if we would have been down there. That was our last. Andrew was the 90.

That was the last hurricane. That was 92. That was our last hurricane.

Yeah. That we went through. And then there was another one that came through that might not be as famous.

We'd have to look it up. I don't know.

Jason:

I feel like 93, 94, 95, there were some pretty nasty storms.

Bri:

So I remember a storm in 93. Was it?

Jason:

No, Hugo was 89. That was the one that hit South Carolina. What was the one?

Bri:

But there was one in 93 and I remember my dad being like, see, we left and we wouldn't have had to deal with it.

Jason:

I went through two hurricanes in South Carolina. Neither of them were anything exciting. I remember one whose name was Bertha, like you couldn't find a better name.

They go in alphabetical order. I think it was a category one by the time it hit the Air Force Base. I just remember, you know, hauling sandbags and taping windows.

That's all I remember doing for like a day and a half. What did we do this past weekend? A little trip back to the Japanese Garden.

Yeah. It was so busy this time though. And that's only because Saturday was really rainy and crappy in the morning.

Yeah. So the actual festival itself had to be moved indoors. So not a whole lot could be done outside.

But I saw a lot of pictures from folks who went down in the afternoon after the rain had subsided and got some really great pictures.

Bri:

I saw the best pictures actually on Friday.

Jason:

Friday?

Bri:

That people had posted. Yeah.

Jason:

And we had that little warm snap there.

Bri:

It was nice. Less crowds and a lot of, you know, a lot of good blooms.

Jason:

We went down there on Sunday morning, I would say like 40 minutes after the festival opened and it was a madhouse. So parked about three streets over. Which was fine.

Hiked in. Yeah, it was fine. But, you know, got some great pictures and videos.

Fun little fact, you know, so I mirrored the video that's on Instagram and I mirrored it. I had to use different music because TikTok has weird rules about music. So it'll typically strip the music out of something that I cross post over from Instagram.

I'm learning as I go, folks. So I put the new music in there and then now that video has, I don't know, six, seven hundred views. And it's like, yeah, it's crazy the way that that's taken off because people love nature beauty.

They just, they love it.

Bri:

I don't have TikTok to watch it, but I saw the one on Instagram and all my stuff is always on silent. So I didn't even know there was music.

Jason:

Yeah, it's like, you know, this kind of Japanese garden music. Aw, I'll have to re-look at it. Yeah.

That's cool. I'll show you the TikTok one. The music's a little different, not much different.

But yeah, people seem to receiving it. And speaking of such, you know, at Buffalo Brews podcast on TikTok, we are there. We're only about nine or so videos deep.

So we're just trying to build the following. But we're already at 500 followers, which is pretty good, I think. I don't know anything about TikTok if that's good.

I think 500 is good.

Bri:

I mean, I don't have a hundred followers on Instagram.

Jason:

My son is my TikTok coach.

Bri:

Aw, William, good job.

Jason:

But yeah, I think things are going well with that so far.

Bri:

Yeah, I only have 95 followers. That's fine. Not even at 100.

I used to have 88 for the longest time.

Jason:

That's okay. Eights are your favorite number. I know.

Yeah, but we're doing that. And we're slowly trying to eke into this YouTube thing. Boy, that is an exercise in fruition.

You know, apparently there's copyright issues up the wazoo. Even though I own the licensing to the theme music for the podcast, they are having a fit about the podcast getting uploaded over there. Because it's like, you can't use that music.

I own the license to it. It's not like you're trying to have Disney music.

Bri:

Right.

Jason:

Like, what more do you want from me? They were like, you have to strip the music out. Yeah, I'm not going to do that.

So you need to figure it out. So I sent the licensing information over, and hopefully they can get their head out of their arse.

Bri:

Yeah, we'll see what happens.

Jason:

Oh, that didn't trigger. That was nice. Good.

Arse.

Bri:

Well, it's kind of like A-R-S-E.

Jason:

Yeah. That's a little Irish. Get your head out of your arse.

So yeah, the Japanese garden was fun. You go down behind the Buffalo History Museum, and you only get about a 10-day window every year to be able to see those blossoms. And they were already shedding off the tree when we were there on Sunday.

Bri:

And I don't even know if we got 10 days this year. Because remember when we drove past there the weekend before? Right.

And we had said, oh my gosh, are they even going to be bloomed for next weekend? Yeah, we didn't see any color down there. But we had those gorgeous days with all that sunshine, and I think that's what did it, thank God.

Jason:

You got vibrant color and vibrant fragrance.

Bri:

And yeah, it's just so nice to be able to check out. It's just such a tiny little space, but it's so pretty. One of these days I want to go to like D.C. or Japan. Jesus. That was an extreme. I mean, Jay just choked.

Right. No? No on Japan?

Jason:

One of these days I'd like to go to Los Angeles or Perth. I don't know.

Bri:

Why?

Jason:

I don't know.

Bri:

Don't you think it would be like beautiful to see that?

Jason:

Are you talking about the places where you can go see the cherry blossoms?

Bri:

Yeah, I saw all these pictures of it from Japan.

Jason:

Yeah. It's incredible. Yakuza Japan is the kind of.