Only in Japan Go — Transcripts
Summaries + full diarized transcripts
2021-04-03 · Ep 958 · 1h 8m

Aomori's Trendy Shopping Warehouse

Aomorilocal productsapple culturecider tastingvegan travel
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Summary

Aomori's Trendy Shopping Warehouse

Overview

John Daub takes viewers to A Factory (A Fuctory), a charming apple-themed shopping and dining complex tucked beneath the Bay Bridge in Aomori City, just a one-minute walk from Aomori Station. This live stream—part of a larger Only in Japan Go trip to the Tohoku region on the new JR East Pass—showcases the best of Aomori's local products: massive apples, artisanal ciders, unique apple-flavored ice creams and sorbets, and regional specialty foods. John is joined by his longtime friend Peter von Gomm (PVG), who provides entertaining commentary, and Kiara, a resident vegan and creator of the Tokyo Vegan Guide, who highlights the growing vegan options in rural Tohoku. The group samples a dizzying array of ciders at the self-serve tasting bar, tries sake-flavored and cherry blossom ice creams, debates apple varieties, and gets tipsy on apple wine—all while soaking in views of the Tsugaru Strait and the Asan Triangle Building. This video is a love letter to supporting local businesses and a mouthwatering introduction to Aomori's culinary identity.

Highlights

  • 00:01 — A Factory revealed: John opens the stream with panoramic views of Aomori's Bay Bridge and harbor, with Hokkaido visible across the Tsugaru Strait
  • 00:05:44 — World's biggest apples: John holds up a voluminous Aomori apple, comparing it to Peter von Gomm's head; he explains that Seikai Ichi apples (the world's largest) are only in season later in the year
  • 00:08:27 — Scallop chowder: Peter spots Aomori scallop chowder (supu charudo), a regional specialty, and John immediately orders it
  • 00:10:35 — Vegan in Tohoku: Kiara, a vegan traveler and content creator, confirms that vegan options are improving in rural Japan, noting that A Factory has a dedicated vegan section with apple sorbets
  • 00:11:47 — Chrysanthemum jam (kiku jam): John spots Kiku (chrysanthemum) jam and playfully dedicates it to his friend Kikuchi, sharing the same kanji
  • 00:15:49 — Triple-flavor ice cream: Peter orders a triple-scoop vegan sorbet with Akane, Fuji, and Hoshino/Kinka apple flavors in one cup
  • 00:20:18 — Sake and cherry blossom ice cream: John tries his three-flavor cup—sake (osu), cherry blossom (sakura), and Akane apple—describing the cherry blossom's floral saltiness
  • 00:26:28 — Corn gelato: Peter commits to the most unusual flavor of the day—corn (tori)—and gives a surprisingly positive review, kicking off a "Corny in Japan" joke
  • 00:42:48 — Cider tasting bar: John and Peter load prepaid cards into the self-serve cider dispenser and sample Hirosaki apple wine, standard cider, and the standout Komori (kumori) sweet cider—with John famously describing its flavor as "curling up" on the palate
  • 01:02:34 — Whole apple pie: John spots Kininaru Ringo—an entire apple turned into a pie—and reveals he previously sent these to his Patreon Daimyo supporters

Timeline / Chapters

  • 00:00–02:15 — Opening: John arrives at the Aomori waterfront under the Bay Bridge. Panoramic views of Aomori Station, the Nebuta Museum Warasse, and the Tsugaru Strait. Introduces the destination: A Factory.
  • 02:15–04:00 — Entrance & staff badges: John and Peter enter A Factory with staff badges. The cider wall is introduced; Peter (SPEAKER_01) explains the 4–7% alcohol content on the cider labels.
  • 04:00–05:45 — Apple juice & apples: 100% Aomori apple juice, unfiltered cloudiness, and varieties—Akane, Fuji, Hoshino/Kinka, Orin, Kinsei. John buys a Kinsei apple for 200 yen. Hirosaki is referenced as the apple capital with apple-themed manhole covers.
  • 05:45–08:45 — Regional products: Rice (Hekireki variety), scallop chowder, soy sauce, jams, sakura honey, apple chips. Kiara (SPEAKER_02) joins and highlights the vegan selection.
  • 08:45–10:30 — Vegan section & apple sorbet: Apple chips (Fuji, Hoshino/Kinka, Jonathan Gold), dried freeze-dried apples, kiku jam, raw apple chocolate. Kiara explains vegan options in Tohoku.
  • 10:30–14:05 — Ice cream selection: Four vegan sorbet flavors (Akane, Fuji, Hoshino/Kinka, Orin). Peter gets a triple scoop. Discussion of mugwort flavor. John gets sake, cherry blossom, and Akane apple sorbet. Commentary on the "curl" flavor sensation.
  • 14:05–17:20 — Corn gelato & backstory: Peter orders corn (tori) gelato and loves it. Discussion of Tohoku's sweet corn variety. John references Mike Connolly and the 2011 tsunami relief trip. Corny in Japan joke.
  • 17:20–20:00 — Second floor cider bar: John introduces the self-serve cider tasting bar with prepaid cards. Prices: 100, 200, 300 yen for varying pour sizes.
  • 20:00–22:00 — Peter gets his corn gelato. John sits upstairs with apple barrel décor.
  • 22:00–24:45 — Eating ice cream: John tries all three flavors and describes cherry blossom's unique floral salinity. Peter arrives with corn gelato. Peter shows his Joji (George) ring with Japanese kanji meaning "strong."
  • 24:45–27:05 — Palace Hotel dinner story: Peter recounts a fancy dinner at Aomori's Palace Hotel—Oregon wine request, escargot, and Pinot Noir.
  • 27:05–30:00 — Melting ice cream & cleanup: Messy hands, wet wipe hunt. Peter cleans up John's mess (wax on, wax off Kara no mono reference).
  • 30:00–33:00 — Podcaster plug: Peter mentions the Serial Talker true crime podcast and the Clubhouse voice acting club.
  • 33:00–35:30 — Going outside for beach preview: John previews the under-construction sandy beach being built in front of A Factory for summer. Community like challenge for 600 likes.
  • 35:30–41:15 — Bay Bridge walk: Views of the Asan Triangle Building, Aomori Station, snow in the mountains, and the ferry route to Hokkaido. Discussion of how the Shinkansen arrival 10 years ago transformed Aomori tourism.
  • 41:15–43:18 — Returning inside: Burger shop, Peter's corn gelato mask, Tohoku-themed masks. Getting cider cards at the cashier.
  • 43:18–47:00 — Cider tasting begins: Buying 900 yen cards. First pour: standard cider at 100 yen (~20ml). Peter compares it to a dentist's sip. Then Hirosaki apple wine (11.5%).
  • 47:00–51:00 — More cider pours: Komori sweet cider. John famously describes its flavor as "curling up" on the palate—Peter initially mocks it, then agrees after tasting.
  • 51:00–54:30 — Aomori Almight Cider: Peter and John try the standard and dry ciders. Discussion of sweet vs. dry preferences. Peter declares dry superior for apple flavor subtlety.
  • 54:30–58:00 — Final pours & card depletion: Cards running low. Peter gets his last 100 yen pour of Komori sweet. John and Peter debate the "curl" sensation repeatedly. "Cider TV with Peter von Gomm" coined.
  • 58:00–60:00 — Weather & JR Pass info: Aomori is ~5°C cooler than Tokyo. John promotes the JR East Pass Tohoku Area (5-day, 20,000 yen, available to foreign residents).
  • 60:00–64:00 — Japanese lesson: Peter teaches "hodai" (unlimited/all-you-can) and its grammar uses.
  • 64:00–68:10 — Gifts & products: Whole apple pies (Kininaru Ringo), apple sponge cakes, kiku jam, sakura sake glasses, apple senbei, local seafood. John plans gifts for Patreon supporters and his wife Kanae (unfiltered apple juice).

Japan Travel Tips

  • Getting to A Factory: Take any train to Aomori Station, then walk one minute east toward the waterfront. A Factory sits directly under the Bay Bridge. If using the Shinkansen, get off at Shin-Aomori Station and take a 5-minute local train to Aomori Station.
  • JR East Pass Tohoku Area: This 5-day pass costs 20,000 yen and offers unlimited Shinkansen travel in the Tohoku region. Crucially, foreign residents of Japan are now eligible, not just tourists—making it a fantastic deal for long-term expats.
  • Best time to visit Aomori: While apples are best in fall (October–November), A Factory is a year-round destination. Early spring (April) is quiet and pleasant, though the famous Nebuta Festival takes place in August.
  • Cider tasting: Buy a prepaid card at the cider bar on the second floor. Start with the 100-yen pour to sample many varieties, then commit to the 200 or 300-yen pour for your favorite. The Komori sweet cider and Hirosaki apple wine are standout picks.
  • Bring a cooler bag: If buying perishable items like unfiltered apple juice or fresh apples, bring a cooler bag—Aomori is significantly cooler than Tokyo, but perishables still need care on the Shinkansen ride home.
  • Vegan travelers: Kiara confirms that vegan options are growing even in rural Tohoku. A Factory has dedicated vegan apple sorbets and dried apple products. Check konbini (convenience stores) for freeze-dried apple snacks.
  • Support local businesses: A Factory is designed to help small Aomori producers reach customers. Most vendors are individual apple growers and artisan food makers—this is an ideal place to buy meaningful souvenirs over mass-produced goods.
  • Beach opening: A new sandy beach was being constructed in front of A Factory during filming (April 2021), set to open in summer. Check if it's now completed for a waterfront experience.

Japanese Language & Culture Notes

  • Hodai (吃到/ほうだい): An extremely useful Japanese word meaning "all-you-can-eat/drink." Peter gives a mini-lesson: add ほうだい to a verb stem to mean unlimited access (tabe-hodai = all-you-can-eat, nomi-hodai = all-you-can-drink).
  • Nebuta (ねぷた): Aomori's world-famous summer festival featuring massive, illuminated float paintings. The Nebuta Museum Warasse (directly next to A Factory) lets you experience the festival year-round.
  • Wabi-sabi (わびさび): John's description of the sakura-themed sake glasses—"a slight pink color, very wabi-sabi design"—captures the Japanese aesthetic of imperfect, understated beauty.
  • A Factory name: John explains that the "A" in A Factory stands for apple, Aomori, or amazing—a playful multi-purpose brand name.
  • Apple naming conventions: Apples in Japan are named with both kanji and katakana/romaji. Hirosaki is the undisputed apple capital of Japan, with apple imagery on manhole covers throughout the city.
  • Osan (扇) Building: The distinctive triangle-shaped building John calls "onigiri-shaped" is Aomori's most recognizable waterfront landmark, always visible when looking back from the Hokkaido ferry.
  • Miyagi-dojo reference: Peter compares John's napkin-wiping technique to the "wax on, wax off" Karate Kid training, calling him "not Miyagi-san material"—a playful nod to the iconic scene.

Food & Drink Guide

  • Aomori apple varieties (various prices, ~180–300 yen each)

    • Akane (あかね) — Red-pink variety, used for sorbet; sweet-tart flavor
    • Fuji (ふじ) — Japan's most famous apple, widely grown and recognized globally
    • Hoshino / Kinka (金星) — Translates to "golden star"; 180 yen each; mildly sweet
    • Orin (陆奥/おりん) — Used in vegan sorbet; pale yellow; distinctive taste
    • Kinsei (金星) — "Golden star"; 200 yen; described as having a very sweet taste and scent
    • Seikai Ichi (世界一) — "World's biggest apple"; only available in season (fall); world's largest apple variety
    • Miyoka (未希) — Mentioned as a large, voluminous variety

  • 100% Aomori Apple Juice — Sold at the shop; available in regular and unfiltered/cloudy varieties. The unfiltered version comes in a large sake-style bottle and has a slight red tint from a different apple variety. No additives.

  • Komori Cider (小森サイダー) — John's favorite of the day. Available in sweet and dry varieties. The sweet version he describes as having a "curling" sensation on the palate—floral apple peel notes that are normally removed but here are preserved. He buys a bottle to take home (~1,600 yen / ~16 USD). Highly recommended.

  • Hirosaki Apple Wine — 11.5% alcohol, sparkling. Peter calls it "strong"; John agrees. Both recommend the cider over the wine. Available at the tasting bar.

  • Aomori Almight Cider — Standard and dry varieties from a second machine. Dry cider is praised for its subtle, refined apple flavor that "hits the sides of the tongue" differently from the sweet version.

  • Apple Sorbet (vegan, ~300–400 yen for triple scoop)

    • Akane — Pink; classic sweet apple
    • Fuji — Rich, familiar apple flavor
    • Hoshino/Kinka — Deep, nuanced
    • Orin — Pale yellow; unique variety

  • Japanese Sake (osu) Ice Cream — John's pick alongside sakura and Akane. Alcohol content present; creamy sake flavor with sake burn on the tongue.

  • Cherry Blossom (sakura) Ice Cream — Unique floral-salty flavor. John describes it as having a "saltiness" and "floral taste"—a very Japanese experience found in many wagashi (traditional confections). Contains visible pieces of pink pickled cherry blossom.

  • Corn Gelato (torimesu ice cream) — Peter's bold choice. Surprisingly tasty; chunky texture with visible corn kernels. The corn in Tohoku is a special sweet variety that can be eaten raw like a fruit.

  • Apple Pie (ringo pai) — Kininaru Ringo transforms an entire whole apple into a pie with crust on the outside. Available for purchase and in the on-site bakery. John previously sent these to his Patreon Daimyo supporters.

  • Kiku Jam (kiku jamu) — Chrysanthemum jam; a distinctive floral preserve. Peter declares it a must-buy.

  • Apple Senbei — Rice crackers with dried apple pieces embedded; a great portable souvenir. Peter recommends eating them with peanut butter or Nutella.

  • Scallop Chowder (supu charudo) — A regional Aomori specialty made with local scallops. Peter spots it and John immediately orders a serving.

  • Sakura Honey — Honey from cherry blossom season; John searches for it but doesn't find it in stock—seasonal availability is key.

People

  • John Daub — Host and creator of Only in Japan Go. An American who has lived in Japan for over 30 years, John guides viewers through A Factory with his signature warmth and genuine enthusiasm for local culture. He buys apples, orders triple ice creams, gets tipsy on apple wine, and cracks jokes throughout. He also references his wife Kanae and their son Leo in gifts and mentions.

  • Peter von Gomm (PVG) — John's longtime friend from Portland, Oregon. A podcaster (Serial Talker) and voice actor who runs a Clubhouse voice acting club. He joins John for the Aomori trip, orders the infamous corn gelato, provides running commentary, and gives a mini Japanese lesson on hodai. His "Corny in Japan" joke becomes the recurring gag of the stream.

  • Kiara — A vegan traveler and creator of the Tokyo Vegan Guide Instagram account. She joins the stream briefly to confirm that vegan options are improving in rural Tohoku, highlights the vegan sorbet section at A Factory, and spots the kiku (chrysanthemum) jam. She represents the growing vegan travel community in Japan.

  • Mike Connolly — Mentioned by John as a close friend who volunteered extensively in the Tohoku region following the 2011 tsunami and earthquake. John expresses hope to visit Ishinomaki with him to retrace their tracks from 10 years prior and reconnect with people they met during the recovery effort.

  • Shane — A viewer who reacts with a "wow" when John holds up the oversized Aomori apple.

Key Takeaways

  1. A Factory is a must-visit in Aomori: Whether you're after apples, cider, ice cream, or regional specialties, this waterfront shopping complex delivers an authentic taste of Aomori within a one-minute walk of the station. It's a showcase of local business craftsmanship.

  2. Aomori's apple culture is unmatched: With varieties like Akane, Kinsei, Hoshino/Kinka, and the legendary Seikai Ichi (world's biggest apple), Aomori's apple diversity rivals any region in the world. Hirosaki's apple-themed infrastructure (manhole covers, festival) cements its identity.

  3. Rural Japan is increasingly vegan-friendly: Kiara confirms that even in Tohoku, vegan options are growing. A Factory's dedicated vegan apple sorbet selection and dried apple products demonstrate this positive trend.

  4. The JR East Pass Tohoku Area is a game-changer: At 20,000 yen for 5 days of unlimited Shinkansen travel—and now available to foreign residents—it's an unprecedented deal for exploring northern Japan.

  5. Support local small businesses: A Factory's structure is designed to help individual apple growers and artisan producers reach customers. John emphasizes the importance of this model for both producers and travelers seeking meaningful souvenirs.

  6. Trust the locals' drink recommendations: The cider tasting bar reveals that Komori sweet cider and standard dry cider are superior to the apple wine. The community-driven like campaign for cider rewards demonstrates the Only in Japan Go community's power.

  7. Be prepared for temperature changes: Aomori is approximately 5°C cooler than Tokyo even in early April. Check weather conditions before boarding the Shinkansen and pack accordingly.

Notable Quotes

  • 00:03:34 John Daub: "We're gonna have to get one of these for the room. Does this have alcohol in it?" (SPEAKER_01: Yes, it does. I think it's like 7%.) "You said that in a very happy tone."

  • 00:05:03 Peter von Gomm: "This juice was made 100% from apples. We value their great taste without any additives."

  • 00:10:35 Kiara: "It's becoming easier [being vegan in Japan], that's for sure. Compared to 10 years ago when I first was here, it's a lot better. And yeah, I think especially in places like this in Aomori, in Tohoku in general, they've kind of gotten the idea that there are people who don't eat fish."

  • 00:14:58 John Daub: "I want to shrink myself and jump in there. It's so hot here." (mugwort discussion)

  • 00:20:58 John Daub: "Cherry blossom tastes... salty. Cherry blossom is a very unique flavor. It tastes... there's a saltiness to it, but there's a floral, floral taste as well. So it's kind of a floral, sweet, floral, semi sweet, fresh saltiness."

  • 00:28:18 Peter von Gomm: "Corny in Japan." (recurring joke throughout the stream)

  • 00:50:03 John Daub: "It curls up into my palate like this. I don't know. I've never had this sensation before. What does that mean?" (famously describing the Komori sweet cider)

  • 00:51:20 Peter von Gomm: "I'm just thinking the same thing. What does that mean? It curls up. What are you about talking about? I curl up when I'm camping in, like..."

  • 00:53:47 Peter von Gomm: "Welcome to Aomori to the A Factory. A is for awesome." John Daub: "A is for apple."

  • 01:00:06 John Daub: "This pass that we have is pure gold, man. We came up here on this—20,000 yen, 5 days of unlimited Shinkansen travel. It's so awesome."

Related Topics

  • Only in Japan Go Aomori and Tohoku region exploration
  • Japanese apple culture and Hirosaki's apple heritage
  • Regional Japanese cider and sake tasting experiences
  • Vegan travel in Japan and Tohoku's evolving food scene
  • Japanese food halls and local product retail concepts
  • JR East rail passes for foreign residents
  • Nebuta Festival and Aomori's summer culture
  • Japanese wagashi and seasonal flavors (sakura, kiku)

Search Tags

#only-in-japan-go #aomori #a-factory #apple #cider #tohoku #local-products #vegan-japan #shinkansen #jr-east-pass #peter-von-gomm #hirosaki #apple-sorbet #cherry-blossom #sakura #sake-ice-cream #corn-gelato #bay-bridge #nebuta-museum #japan-travel #aomori-station #triple-ice-cream #local-business #japan-food #apples #japan-shopping #onlyinjapango

Full Transcript

00:00:01 John Daub: Hello, everybody. Welcome to Aomori. Right there is our destination. That's called A Factory. Right underneath the Bay Bridge here, which is a beautiful sight. There is the sea, the Tsugaru Straits, going to Hokkaido. There's one of the ferries that is taking off. How you doing? Let me walk over here. That right there is Aomori Station. So this is where—not the Shinkansen, but the main station into the city of Aomori. So it is just a one or two minute walk from there to get to this A Factory, which is a place where you can get a lot of desserts, the confections, the foods, the natural ingredients of all those great things from Aomori put into one shop. Aomori right now is not very crowded. It's kind of quiet on the weekend here. Just to pan around, this is the Nebuta Museum Warasse. It is the best museum. If you want to see the Nebuta, you don't have to come in the summer. You can see it all inside here. And it's such a beautiful design. Let's walk over towards the A Factory, and I'm going to show you some of the beautiful sunny weather that we have up here. They're actually constructing a sand beach over there—I'll show you in about 15 minutes. We're gonna walk through here and then come out that exit. But if you see in the distance, there's a man right there in the center of your screen that is PVG, and he's gonna be joining us on this tour. It's pretty exciting. Aomori is famous for so many things. One of them is apples. And they have here the world's biggest apple. But it's not in season at this exact moment. But there's a pretty massive apple that we're gonna buy. You hungry for apples? You hungry for an apple? What's that pose? Are you posing? You staff? We have permission to film in there. Let's enter A Factory.

00:02:17 Peter von Gomm: Welcome to A Factory.

00:02:19 John Daub: What does the A stand for? Is it like F Factory? A Factory? The Factory? I'm sorry. All right. Oh, thank you, Sarah. The doorman is very kind. Hey, hey. Oh, oh, oh.

00:02:35 Peter von Gomm: You have a staff badge too?

00:02:37 John Daub: Yeah.

00:02:37 Peter von Gomm: Factory guest. Yes. Let me punch you.

00:02:41 John Daub: Sorry. I can punch myself. I'll punch myself. All right. Welcome to A Factory. Check it out.

00:02:48 Peter von Gomm: Show them the cider, man. They have all these different selections of cider.

00:02:54 John Daub: Wow. King Wong from Singapore's in the house. Hey, PVG and John, vending machine funding. Congrats on the train. Thank you. The light is flickering. From the hertz here, it's kind of a phenomenon. It's not actually flickering.

00:03:13 Peter von Gomm: So they have an enormous selection of ciders here.

00:03:16 John Daub: Yeah, I'm noticing on the label it says Aomori on there. So this is all local stuff. Oh, so that's the Amasa 10.

00:03:26 Peter von Gomm: Right. Here's nine.

00:03:28 John Daub: Oh, wow. Okay.

00:03:29 Peter von Gomm: So they've got sweetness and dry.

00:03:32 John Daub: Oh, this is a four, so it's not so sweet.

00:03:34 Peter von Gomm: Right. It's a three, medium.

00:03:35 John Daub: We're gonna have to get one of these for the room. Yeah. Does this have alcohol in it?

00:03:39 Peter von Gomm: Yes, it does.

00:03:40 John Daub: Oh, it does.

00:03:41 Peter von Gomm: I think it's like 7%.

00:03:43 John Daub: You said that in a very happy tone. Ah, 4%.

00:03:49 Peter von Gomm: Yeah, there it is right there. 4%. But I did see one that was 7. I don't go through anything.

00:03:55 John Daub: You don't go anything below seven, huh? They do have some local beer, wine and sake cider, which is pretty cool. Aomori has a pretty wide selection of sake. I know that for a fact because I've had to—I've had to very happily drink here, especially for business, which makes it a pleasure. Again, sorry for the flashing light. I'll try to get through this. This is 100% Aomori apple juice, which is—you can actually buy that in Tokyo, but it's very good here.

00:04:31 Peter von Gomm: Wow.

00:04:31 John Daub: What is this here?

00:04:32 Peter von Gomm: This is all more apple juice, John.

00:04:36 John Daub: No, but this is—this is not cider. Wonder apple.

00:04:40 Peter von Gomm: Look at—

00:04:41 John Daub: Oh, this is in a big sake bottle. Unfiltered apple juice. Yeah. It's like this, I believe this kind of a cloudiness. This one has a red tint to it. They use a different kind of an apple. Interesting.

00:04:59 Peter von Gomm: These are cute little characters.

00:05:00 John Daub: No chemicals, so it's all organic stuff.

00:05:03 Peter von Gomm: It says this juice was made 100% from apples. We value their great taste without any additives.

00:05:10 John Daub: Without any additives. Let me show you. They actually sell the apples. Hirosaki, which is a neighboring town to Aomori City, is very famous for apples. In fact, the manhole covers have apples on them. That's how incredibly exciting the apples are in Hirosaki. I want to show you the apples here. So one of the reasons why I alcoholed my hands was so that I could possibly touch these. But these are all massive, I guess. Can we pick them up? I'm gonna buy one anyways. Is that the biggest one? Is that just—

00:05:44 Peter von Gomm: I don't have a scale with me, but I can say it's pretty big.

00:05:48 John Daub: Pull it up to your head. I think it's—if you put it up to that noggin that you call—that's pretty big. How about them apples? Yeah, we got a wow out of Shane there. Very big apples. Now, they don't have it in stock, but they have Seikai Ichi apples, which is the biggest apples in the world. It's just not in season right now. But these are pretty darn big too. They are—well, I think in Tokyo, if you buy this in Tokyo, it's double or triple the price. And yes, you can pay $5 for an apple and only in Tokyo. This one is discounted to 300, but they're much bigger. The Miyoka version. Mioka variety of apples. It's very nice and it's very voluptuous. Can you say that for apples? Voluminous. This one is called the Hoshino Kinka and it's 180 yen. Each one has a different taste to it and they make juice out of it as well. What's this variety? What's it called?

00:06:59 Peter von Gomm: Pale yellow.

00:07:00 John Daub: It's not called pale yellow. Hold on a second. I'm gonna have to—this is called the Kinsei apple for 200 yen. And it has a very sweet taste and scent to it.

00:07:16 Peter von Gomm: You smell it? Oh, wow. It does have a really distinct smell.

00:07:23 John Daub: All right, let's buy it. Let's get it.

00:07:24 Peter von Gomm: Okay.

00:07:25 John Daub: All right.

00:07:25 Peter von Gomm: Just this one?

00:07:26 John Daub: Yeah, get—put it in the shopping cart there.

00:07:29 Peter von Gomm: Oh, that's a basket. Wire basket.

00:07:32 John Daub: Wire basket. Shopping shop.

00:07:35 Peter von Gomm: Just this one.

00:07:37 John Daub: Let's get one of the super big ones. All right. The one I touched. Do they still—do they still like—can you just polish the apple like this and then eat it? I don't think they do that in Aomori. We'll ask some locals. I wanted to bring you here because I wanted to show you some of the stuff that they have for gifts as well as for eating. You don't have to travel far from the station to find a lot of local products. This is the Aomori version of rice. I actually buy this quite a bit because I like Aomori. In Tokyo, you can find this in some places. This is a very special rice. Hekireki. Hekireki. That's the name of the variety. That's pretty—Seitan no, Hekideki. So there's different varieties, right? This is really good.

00:08:24 Peter von Gomm: That looks really good.

00:08:25 John Daub: What is that?

00:08:26 Peter von Gomm: Scallop chowder.

00:08:27 John Daub: Scallop chowder? Yes, please.

00:08:29 Peter von Gomm: Or they call it—we call it chowder.

00:08:36 John Daub: Loads of local. Everything is local from here in Aomori. Soy sauce, tare, jam, honey.

00:08:45 Peter von Gomm: Yes.

00:08:47 John Daub: Not you. Do they have sakura honey? I was always looking—I was looking for that because I don't see any sakura honey. But I know that the honey comes from different parts. And this—this is the shape of Aomori prefecture. Yeah, yeah.

00:09:06 Peter von Gomm: Look at all those jams. Jam.

00:09:12 John Daub: Do you want to buy?

00:09:13 Peter von Gomm: That looks like the size of your big toe. Toe jam.

00:09:19 John Daub: That's not toe jam, dude. Really? All right, moving on. A lot of this is vegan friendly, I would say. Are these vegan friendly? These are apple chips. And all of these come from the different kinds of apples that we were showing you before.

00:09:37 Kiara: Yeah, it's really fun.

00:09:38 John Daub: This is Fuji apple. This is tamarin—[?] I think—[?]. And this one is Jonathan Gold. Jonah Gold. So they're dried apples. So you can eat these like potato chips. Probably healthy, right?

00:09:56 Kiara: Definitely.

00:09:59 John Daub: You're gonna get some for your boy. Try the Joji's getting some apple chips. Looking good. This over here, this is Kiara, our resident vegan. How do I introduce it?

00:10:18 Kiara: That's true.

00:10:19 John Daub: Kiara is a vegan. For those of you that are vegan, Kiara has a really good Instagram called Tokyo Vegan Guide. Right. Which you can check out some of the vegan options here in Tokyo. Is it hard being a vegan in Japan?

00:10:35 Kiara: It's becoming easier, that's for sure. Compared to 10 years ago when I first was here, it's a lot better. And yeah, I think especially in places like this in Aomori, in Tohoku in general, they've kind of gotten the idea that there are people who don't eat fish. And so yeah, I mean sometimes it can still be difficult. But this place is amazing. There are so many vegan options and so many apples. It's great. I love it. Including the ice cream.

00:11:00 John Daub: Including the ice cream. Let's go pick one up. They also have apple bacon here, which is—wait, where? That's not vegan. Well, you're not allowed to eat that. It's not vegan. Aha. Apple bacon is not bacon made from apples. It's apple smoked bacon.

00:11:16 Peter von Gomm: You thought it was bacon.

00:11:17 John Daub: Did you think it was a vegan friendly bacon, like bacon made from apples?

00:11:20 Kiara: I don't know. But yes, if you're just interested, this is just a small selection of the vegan—

00:11:25 John Daub: Oh, this is vegan friendly stuff.

00:11:26 Kiara: So this is only a little bit—like wow, wow.

00:11:28 John Daub: These are famous.

00:11:29 Peter von Gomm: Look at that.

00:11:30 John Daub: These are freeze dried apples.

00:11:32 Kiara: You can find these in Tokyo in some of the konbini.

00:11:34 John Daub: Sometimes it's so light. It's like buying air. Yeah, I'm surprised. If they put helium in, it would just fly away.

00:11:41 Kiara: And this is super cool. I've never seen this before. This is Kiku Jam—kiku (chrysanthemum) jam.

00:11:47 John Daub: Whoa. Chrysanthemum jam.

00:11:49 Kiara: So this is coming home with me.

00:11:51 John Daub: Yeah, yeah.

00:11:52 Peter von Gomm: The rest of the stuff isn't.

00:11:53 John Daub: I have a friend named Kikuchi. That's the same kanji as my friend. Kikuchi-san, look, you have a jam after you. Half your name. That's pretty cool. Wow. And you got chocolate.

00:12:04 Kiara: Yes, it's apple chocolate. And apparently it's raw and sugar—

00:12:07 John Daub: Wonderful chocolate.

00:12:08 Kiara: Good for people who have—people who have diabetes then as well. So other health issues.

00:12:12 John Daub: Excellent. We actually have a reserved table up there. So we're gonna go up there and eat, then drink and—drink and—introduce us to some vegan ice cream.

00:12:32 Kiara: Some—the regular ice creams are not vegan. However, they have these four types right here.

00:12:38 John Daub: Here.

00:12:38 Kiara: All of these here that are made just with apples and sugar. So this one has milk. You can tell from the color down here. That is gyu (cow).

00:12:46 John Daub: Organic sugar.

00:12:47 Kiara: Oh, God knows, probably not. But that's okay. I don't care. It's ice cream. So yeah, we've got three different kinds. We've got the Akane, the Fuji, Hoshino Kinka and Orin. And I think I've had a lot of Fuji apples because I hang out in Nagano. So I'm gonna try these three.

00:13:01 John Daub: Wait, you can have three in one cone?

00:13:03 Kiara: Yes, one cup. Three in one cup.

00:13:07 John Daub: Oh my gosh, it looks so good. Oh, here's—the apples are all right here. These ones here, Akane is the pink one. I have a friend named Akane too. Akane Kikuchi.

00:13:29 Kiara: Such a beautiful—

00:13:30 Peter von Gomm: Look at this one.

00:13:30 John Daub: I want to shrink myself and jump in there. It's so hot here now. What?

00:13:34 Peter von Gomm: Mugwort.

00:13:35 John Daub: Well, isn't that like a—it's a Harry Potter—Isn't that a mugwort? Was one of those Harry Potter—

00:13:40 Peter von Gomm: Yeah.

00:13:42 John Daub: Oh, Hogwarts. Sorry.

00:13:44 Peter von Gomm: That could be a good gelato as well.

00:13:47 John Daub: I thought it was mugwort. No, Hogwarts. Okay.

00:13:49 Peter von Gomm: You can't—you've been calling this ice cream—

00:13:51 John Daub: It's not ice cream. It's—do you say sherbet or sorbet? What's the difference? Oh, I think it's the same thing, isn't it?

00:13:58 Kiara: I don't know. I think if you're like American, you say sherbet and if you're trying to be fancy, you say sorbet.

00:14:03 John Daub: Sorbet. I don't know.

00:14:05 Peter von Gomm: We always try to be fancy.

00:14:06 Kiara: But yes, a lot of gelato is, if properly made, is vegan friendly.

00:14:11 Peter von Gomm: Oh—

00:14:14 Kiara: I'm so excited.

00:14:15 Peter von Gomm: Would you like to try one, John?

00:14:16 John Daub: Yeah, I'll try one. I'm going to get you—oh, you got the triple. It almost pays for itself. You might as well get a triple. Why get a single when you can get a triple? It's only 100 yen difference.

00:14:25 Peter von Gomm: I'm really intrigued with this mug—

00:14:27 John Daub: Oh, all right.

00:14:29 Peter von Gomm: Oh, look at that.

00:14:30 John Daub: Isn't it beautiful? This is apple sorbet and it's mine. You can move it away. I'm gonna keep making sounds until you walk away. Okay. You know how to scare people away? Sing at them. And there she goes, our resident vegan.

00:14:58 Peter von Gomm: So they can't do samples here. There's [inaudible]. Corn.

00:15:02 John Daub: Corn.

00:15:04 Peter von Gomm: It's corn.

00:15:05 John Daub: Corn tamari—[?].

00:15:08 Peter von Gomm: That could be interesting.

00:15:09 John Daub: You going for that?

00:15:10 Peter von Gomm: I've never tried.

00:15:11 John Daub: He's going corn ice cream.

00:15:13 Peter von Gomm: I would never.

00:15:22 John Daub: It's kind of corny.

00:15:24 Peter von Gomm: Which flavor do you want to have?

00:15:26 John Daub: I'm gonna go with the—this local—the—I'm gonna go with the triple. Triple. This is Japanese sake flavored ice cream. What the heck? This is awesome.

00:15:49 Peter von Gomm: The Hogwarts.

00:15:51 John Daub: I'm not getting the mugwort. It's not Hogwarts. It's—and Sakura. Akane. Because I know—I have a friend named Akane.

00:16:05 Peter von Gomm: Yeah.

00:16:09 John Daub: So I got Japanese sake, cherry blossom, and apple Akane apples. Pretty cool. And then we're gonna try this and see how it is. We're eating it for you because you can't make it to Japan.

00:16:23 Peter von Gomm: Right. Has anybody watching ever had corn flavored gelato? I can't imagine anybody has ever had that. I can't imagine that even—it's so corny.

00:16:33 John Daub: Yeah, somebody had to say it. Hi. Did you pay for yours or should I pay for—[inaudible]—I only carry hundreds. Do you use PayPay?

00:17:10 Peter von Gomm: No, I'll go corn snake.

00:17:21 John Daub: It's a new—new payment system. Corn in a corn. You wanted a corn in a cone. Say that ten times. Okay, while he's getting his corn, I'm gonna go over here and sit down. All right. There's loads of different restaurants here. Actually going to go upstairs and eat this. Is this going to take some time? Okay, I'm going to go upstairs and eat this. Peter's going to bring his corn ice cream and then we're going to come back down and do some more shopping. But I thought—we thought—we'd need a table. And they actually reserved a special table for us. Check this out. On the second floor, they have like barrels of apple juice. What? And you can try all these different kinds. Look at this machine here. So they have all these different kinds of cider. So you can—you can imbibe on some of these ciders. And it's 100 yen, 200 yen, and 300 yen based on the size. This is pretty interesting. So you gotta buy a card for it. So this whole section is reserved for only in Japan because it's pretty insane. I want to sit in that tall chair. But this is cool. It's been a pretty long day. I don't know if you saw the other live streams, but we left off the Tokyo Station platform about four and a half hours ago. Destination Shin-Aomori on a special ceremonial Shinkansen train. There are about 150 people that signed up to join in. I want to say thank you especially to my friend Mike, Mike Connolly, who was one of the people who volunteered so much of his time in the Tohoku after the tsunami and earthquake—one of the most generous and kind people that I have and best friends that I have here in Japan. I haven't seen him in ages, so I'm hoping to get to Ishinomaki with him and kind of retrace our tracks from ten years ago when we were up there and see if we can find some of the people that we met and relive some of the stories. That might be something we kind of want to put it behind us because we were—we were very traumatized of what we saw and the stories that we heard. This is just now a part of who we are. And yeah, Mike is a good friend and I hope to introduce him in on the series sometime. We didn't get a chance to really see him because we were trying to film an ekiben episode before this melts here—let's try this now. This is sake, sake apple, Aomori apple, and cherry blossom. And I thought this would be fun to try together. Let's go for the apple first. This is Akane, and there's little pieces of apple in there. Wow. That's really good. It just tastes fresh, like they made it this morning. Very good. I didn't even know that there was an Akane apple. There are so many varieties of apples in Aomori that you just don't know. Andreas, thank you. I saw that. I'm doing good. Andreas, I appreciate you chiming in here. It's nice to hear from you. This here is cherry—oh, cherry blossom. Have you ever had cherry blossom ice cream before? There's little pieces of cherry blossom in it. I don't know if you can see that, but we're gonna see how it is. Cherry blossom tastes—salty. Cherry blossom is a very unique flavor. It tastes—there's a saltiness to it, but there's a floral, floral taste as well. So it's kind of a floral, sweet, floral, semi sweet, fresh saltiness. That's the only way I can describe cherry blossom. But it tastes like the cherry blossoms and the confections. Oh, there's a piece—a pink piece of cherry blossom in here. It is salty. I don't know if it goes well with the apple, but I guess the two of them are mixing together now. They also have a lot of the reason why I like the A Factory and I wanted to really introduce this to you. The A stands for apple or Aomori or amazing. And this is a—like a place where all of the local businesses can sell some of their goods. So if they package some good, and it's made here in Aomori, they sell it here. And I really like this—especially for small business owners. There's no—there's a couple of big manufacturers here, but not many. Most of them are really small vendors that are apple growers that have some product that they want to bring to market. They sell it here. And I'm somebody who really likes to support local businesses because—as a YouTube creator, I'm—one of them too. I think of myself as that and having places like this is really good and it makes me happy to introduce them to you. So, you know, if you do come up to Aomori, you got to check out this A Factory—just for like, even if it's just for ice cream, we're going to take you down and check out—they have nitro cold brew coffee, a local coffee chain here. So you can step away from—the Starbucks inside the station and come out here and get a coffee and support the local businesses. This is going to take forever because I have sensitive teeth. Oh, that is really good. So inside here, the cherry blossom saltiness mixed in with—with another part of the tongue that I would say is sake. If you ever had the sake—[inaudible]—PVG is downstairs. Well, let's call him—Peter, bring your corn ice cream up here. Where's your corn ice cream? Oh, sorry. It's my fault, actually, it's my fault. I didn't—couldn't find his backpack. Somebody hit—

00:24:49 Peter von Gomm: Hit.

00:24:49 John Daub: It wasn't me. He has it now. He's not—no. Peter wouldn't do that. So after we finish this ice cream, I'm going to take you and show you some of the other shops inside of here. And then I want to take you outside and show you what they're doing on the beach. There's—they're making a little—for the summer. There's a construction zone and they're putting in a sand beach, which is going to be amazing. So I'm hoping that right now we have a fourth wave of the pandemic in 2021. It's a tough time, but maybe by the end of summer things will open up. I've got my fingers crossed, and I'm sure a lot of you do, too, about traveling to Japan. There's going to be a sandy beach that they're putting here, and it's going to make it feel more, I don't know, fun. And I've been coming to Aomori for 20, 20 some years now. I love it up here. Yeah, the sake ice cream is really good. Let me see if I can get you—let me dig into the bottom and get some of it for you here. So here's the sake ice cream. Kind of looks—kind of looks the same as the cherry blossom. I'm sorry. I didn't know—you missed your bag. I did not hide it.

00:26:17 Peter von Gomm: Look at that. This is the corn flavored—

00:26:28 John Daub: You're saying [inaudible].

00:26:29 Peter von Gomm: Oh, did I—that was a mistake. Corn. Corn people. Corn flavored gelato. Can you actually see little kernels in there?

00:26:40 John Daub: No.

00:26:48 Peter von Gomm: It's corn, baby.

00:26:50 John Daub: Is it good? It's corn.

00:26:51 Peter von Gomm: Just—I can taste the—

00:26:53 John Daub: It's not smooth.

00:26:54 Peter von Gomm: It's chunky.

00:26:55 John Daub: Oh, it's chunky. Is it like a sweet corn or is it more like a popcorn?

00:27:03 Peter von Gomm: Tasty. Hello, Tasty Cron. Nice to see you. Typically, gelato has—

00:27:17 John Daub: Has—

00:27:17 Peter von Gomm: —the flavors are very, very rich.

00:27:20 John Daub: Yeah.

00:27:20 Peter von Gomm: More so than ice cream. This one is not—it's good. It's not as rich as I would expect from gelato, but there's certainly a corn flavor. And there's bits of corn in it, which my sister would hate. She hates stuff with corn kernels.

00:27:39 John Daub: Really?

00:27:40 Peter von Gomm: Yeah.

00:27:41 John Daub: The thing with corn in Japan is it's really sweet. There's a variety of corn in Tohoku. I forget what it's called. All I know is this—you can eat it raw. It's like a fruit corn. I know you can eat this corn—I had it in Nagano, but I've also had it in Tohoku. It's a special variety of corn. You husk it and you can eat it right away. Usually you have to boil the corn. This has a very sweet taste, like a fruity corn taste to it. I never had anything like it. Only in Japan. But this corn—

00:28:18 Peter von Gomm: Yeah, that would be a great name for your channel.

00:28:21 John Daub: Corn. What? Where are you going with this?

00:28:26 Peter von Gomm: Corny in Japan.

00:28:27 John Daub: Corny in Japan. All right. Do the title call. Can you do it?

00:28:38 Peter von Gomm: Corny in Japan.

00:28:40 John Daub: Pretty good, actually.

00:28:41 Peter von Gomm: It works.

00:28:44 John Daub: What do you think? Should I change the title to this show? Go around and I'll just investigate all the corn in Japan. Yeah, if they don't have corn, I'm not going there.

00:28:55 Peter von Gomm: Well, I wonder how many different prefectures have corn. You can grow corn anywhere. You—

00:29:00 John Daub: Are you really wondering?

00:29:01 Peter von Gomm: I'm gonna do this.

00:29:02 John Daub: Are you really wondering? Wait, hold on. You really wondering? Are you just saying that? And they go, "You—I wonder how many prefectures have corn."

00:29:09 Peter von Gomm: No, actually—you can grow corn—

00:29:11 John Daub: Oh, can grow corn and you can grow corn anywhere, basically. So yeah, but I'm gonna do that even in—

00:29:17 Peter von Gomm: Hokkaido, up in the middle—you know about that channel idea. I'm doing it. No, I'm gonna do that first. Corny in Japan.

00:29:24 John Daub: Just take that sound bit that he said right there and you can put it into your new channel. I guess somebody's gonna claim it. Look what you've done. It's ruined. I don't have any chance to go and register this online. You've totally destroyed it.

00:29:36 Peter von Gomm: Don't make that channel. Do not make Corny in Japan, please. That's my idea and I'm sticking with it. And I'm trademarking it when I get home one of these days.

00:29:49 John Daub: Tomorrow. I'm getting home tomorrow. Do you have sensitive teeth? I have—

00:29:54 Peter von Gomm: Buying the domain right now. Grant, knock it off.

00:29:57 John Daub: No, moderators block that guy. Stop him from doing his—his evil deeds. Baylor writes in here, "Pick up something for Rio and something for George."

00:30:08 Peter von Gomm: Oh, thank you, Joji. Yeah, I did, actually. The basket's down—they haven't paid for yet.

00:30:14 John Daub: Oh, really?

00:30:14 Peter von Gomm: They're guarding our stuff.

00:30:16 John Daub: Wait—when you named Joji, Joji, did you do it? Because it also can translate as George in America.

00:30:22 Peter von Gomm: Yeah, yeah. So George is my father's name. And Joji is the—is the Katakana pronunciation of George. But also, Joji has kanji. So we—we went—we chose that name, I guess. The kanji right here, you can see it.

00:30:41 John Daub: You put your son's name on the ring? You bet.

00:30:45 Peter von Gomm: It's—it's daijobu no, joe and bush, no—sheep.

00:30:50 John Daub: Oh, wow.

00:30:51 Peter von Gomm: She means strong. Or the whole kanji is strong.

00:30:53 John Daub: Samurai, why are you playing it in my face?

00:30:55 Peter von Gomm: Why don't you just flip it around this way so they can see it from the back? Give it—give it the justice it deserves. So I designed this ring, and it's—it's Native American, Northwest America, Indian symbols. That's where I'm from. And—yeah, so I can shoot—

00:31:19 John Daub: Portland, Oregon.

00:31:20 Peter von Gomm: Yeah. I'm an Oregonian.

00:31:27 John Daub: Last night, we went out to dinner at the Palace Hotel. I bought him dinner.

00:31:32 Peter von Gomm: And trust me, folks, that don't happen often.

00:31:35 John Daub: Stop it. But this trip, it was a pretty penny.

00:31:39 Peter von Gomm: Everything is on this guy on the trip, and I'm milking it. You can call me the Milkman, but he's delivering.

00:31:46 John Daub: I don't know what he's talking about, but he asked—the man at the Palace Hotel, "Do you have any Oregon wine?" What did he say?

00:31:57 Peter von Gomm: "It's in our special back room. I can go check and see if we have it in stock."

00:32:03 John Daub: Really?

00:32:03 Peter von Gomm: Yeah. But I was like, "That's all right." We were kind of were tired already. And we had some nice Pinot from California.

00:32:13 John Daub: Yeah, we had some California Pinot.

00:32:15 Peter von Gomm: It was a really good—really good meal. But we could have used some more volume.

00:32:21 John Daub: We had escargot. Escargot.

00:32:27 Peter von Gomm: That was his idea.

00:32:28 John Daub: It was my idea.

00:32:30 Peter von Gomm: But it was really good. It was super good, but—escargot. Another appetizer. A slaw of olives. And we both had the same chicken. And look at this mess you created.

00:32:43 John Daub: I didn't do it. Okay. I did.

00:32:47 Peter von Gomm: I'm starting to as well—starting to melt.

00:32:49 John Daub: Is there—no. Do you have any wet tissues? I have them downstairs. Wait, you said there was like a vending machine for drinks—

00:32:58 Peter von Gomm: We're gonna get some cider. Guys, there is a vending machine just behind us here that has a bunch of different types of cider from Aomori.

00:33:06 John Daub: Yeah.

00:33:07 Peter von Gomm: And we can—we can sample it. And it's—it's reasonably priced.

00:33:11 John Daub: How do you have to get a card to do it? Right.

00:33:14 Peter von Gomm: Yeah. So John's gonna go buy our cards—

00:33:20 John Daub: Right? Tissue. I have to find a tissue to clean this up. Do you really want to stay with him while he eats his corn? Corny in Japan. Did he really just say that. Where's the trash can? All right, let's go downstairs. I'll be back in a second. Oh, there's a cafeteria here. All right, I found the trash can. It's right here. All right, we're gonna—I can't hear you. Speak louder. PVG is a loose cannon. It totally is. Let me—let me walk around a little bit to give you an idea of what they have here. This is Ocean's Diner, and you can get some food down here on the first floor. It's pretty nice. Here's the menu. Peter bought me a nitro—cold brew coffee. And that was really, really amazing. So there's some good drinks here. You can get some sandwiches. They—they really do a good job with the gourmet stuff here. Or you can just skip to the egg. They have some—whoa, check out that apple pie. Oh, my gosh. This looks heavenly. Wow. There's the Bay Bridge. We're—I'm gonna go take you outside in about five minutes. Okay? It's pretty nice to have access here. Let's go get PVG. I'm gonna let you vote right now. We have 280 likes. Let's see if we can get to 600 likes when we—when we get there. I'm going to take you outside. Oh, you're making a point. He's making a point to clean up my mess. Well, that's very—that's very gentlemanly of you. Wax on, wax off. Go in a pattern. Please paint the fence. Just saying—was not impressed with your form. You are not Miyagi-san material. Miyagi dojo. All right, do it quick.

00:36:35 Peter von Gomm: For those of you who like podcasts, please check out the Serial Talker podcast, which is a true crime genre weekly podcast that I do. The Serial Talker. There's also a YouTube channel of the same name. By all means, if you like that kind of thing, please check it out and subscribe. And also check out Clubhouse. If you're on Clubhouse, I have a clubhouse where we do voice acting together. Check that out—Ego De Seiu Voice Actors Club.

00:37:08 John Daub: Actually, it's a really good—I was listening to his Clubhouse yesterday, and it was really interesting. You do different voices and stuff?

00:37:15 Peter von Gomm: Yeah.

00:37:15 John Daub: My favorite is Peter's Groupon voice. Can't do it, can you? No. It's very offensive. Yeah, it is, it is.

00:37:23 Peter von Gomm: Are we going to do the cider?

00:37:27 John Daub: Do you want to do the cider? I said when we get to 600 likes, you will do the cider. All right, let's wait till—yeah, I'm not doing the likes until the people start liking this. It's up to you people. You want cider? Get the 600 likes. I think I said I'll go outside with 600 likes. I changed my mind. You want the cider? We got to get 600 likes. It's up to you. Now I toss it back to the people. Karen Wolf's in the house. Have some cider on me. All right, Karen, you're buying the cider. So while you guys get to get to the likes, we're going to—we're going to take you outside. I want to show you what—what's going to be—I want to show you what's going to be a beach in front of the Nebuta Museum here, which is beautiful. They're constructing it, and I think they're going to finish it in the summertime. So that's going to be pretty—pretty nice to come back to. And you can get up here on the—on your JR East Pass, Tohoku area. Right now, we're underneath the—the Bay Bridge, which is pretty cool. And I think we get a shot of the Asan Building, which looks like a triangle. If we walk down this deck here a little bit. Tasty Chronicles is building it up. Hit that like button. I will take you back inside once we get the 600 likes. I'm holding you hostage for likes. It happens, but it works. So the community comes together. We fight for a common—common cold, common goal. Cider more, Aomori cider, more fun. And you do not want to see Peter when he drinks two or three cups of cider. It's pretty crazy. There's the Asan Building, which is shaped like a triangle, or I like to think, onigiri, for the people that are hungry. And you can see in the mountains—Aomori is not that far away from mountains, and there's some snow up there, which is crazy. We've had really warm weather for the last few weeks, but there's still some snow in the area, so that's kind of—kind of neat to know. This bridge is also something you can see from the ferry as you look back to the city of Aomori. All right, we're so 70 likes away from 600. I know we can do it. That's Aomori Station right there. Now where the Shinkansen—the Shinkansen goes to Shin-Aomori Station, and it's about a five minute local train ride to get here. But I like what they've done with the city of Aomori. They have—they've been making so many different changes to—to this place to make it—I don't know—it's just become more vibrant. It's just become more vibrant over the last 15 years. When I first came here 23 years ago, it was a different Aomori. It was kind of rough around the edges. But over the last 10 years when they built the A Factory—and actually the Shinkansen did not come to Aomori until about 10 years ago. And when it did, that opened up Aomori to a lot of tourism. And they took advantage of it by opening really amazing places like this. All right, we're 50 likes away. I know we can get there. I know we can get there. Oh, yeah. Good burger. They got some good burgers in there too.

00:41:15 Peter von Gomm: All right, in we go.

00:41:19 John Daub: It's a little windy out here. Here's the burger place. Wow. Is that 10 bucks for burger? It's actually a pretty good deal. Follow them in. Here—we allowed to drink cider? I like your mask. I like your mask.

00:41:55 Kiara: Thank you. You have the exact same.

00:41:56 John Daub: Does that say Oma on there? Is that what—oh, that's true. Yeah. It's a—it looks like the symbols. I don't know. It's just Tohoku on there. Lots of things. Yeah. All right. We're all right. Peter. We're 20 likes away, so let's go get some cider. All right.

00:42:14 Kiara: Enjoy.

00:42:15 Peter von Gomm: All right. Thank you.

00:42:16 John Daub: Just a little bit. Okay, we're almost done.

00:42:19 Peter von Gomm: Go for it.

00:42:20 John Daub: All right. Buy some frigging cider, John. Right, John. Get to the point. All right. All right.

00:42:25 Peter von Gomm: So we have to get some—we go to the cashier up here and get a ticket or a card, actually. And the card you use in the machine to pour your own cider. And you can see the menu up here. Let's take a look at the menu right here. This is the menu. Tasting bar. There's eight kinds of cider you can taste.

00:42:48 John Daub: Ah, eight kinds of cider—Nika. Cider Nika is like a Sapporo company that makes whiskey, I think. Right?

00:42:56 Peter von Gomm: If it's the same name—

00:42:58 John Daub: If it's the same. Right?

00:42:59 Peter von Gomm: It is.

00:43:00 John Daub: But there's a smaller whiskey manufacturer here. Cider standard. Okay. So let's try all of them. Hirosaki apple wine. I'm so into that.

00:43:08 Peter von Gomm: That's—are you gonna be able to walk?

00:43:10 John Daub: It's wine.

00:43:12 Peter von Gomm: It's wine, but it's 11.5%.

00:43:15 John Daub: I'll get the small one.

00:43:16 Peter von Gomm: All right, let's go.

00:43:18 John Daub: All right, let's get a card. Let's get my wallet out here. Inside. Actually, maybe we should get two of them, right?

00:43:49 Peter von Gomm: Yeah, yeah.

00:43:53 John Daub: Should get official receipts. This is official business.

00:43:57 Peter von Gomm: That looks good.

00:43:58 John Daub: Oh, stop it.

00:44:00 Kiara: Okay.

00:44:02 John Daub: Man, why did they burn it? I love that they burned it.

00:44:05 Peter von Gomm: I like that. It's from the Basque region.

00:44:08 John Daub: Is it?

00:44:08 Peter von Gomm: Yeah. You were—

00:44:11 John Daub: Isn't that in the Middle East?

00:44:12 Peter von Gomm: No. Oh, it's—it's Spain.

00:44:16 John Daub: Oh, it's in Spain. Wow. Is that like matcha?

00:44:19 Peter von Gomm: It's near the French border.

00:44:21 John Daub: Oh, yeah, the Basques. Yeah.

00:44:24 Peter von Gomm: That looks beautiful. Look at all that stuff.

00:44:28 John Daub: All right, here's your cider. Yeah, I needed—I needed to diet a month ago. I gotta get those eyes. All right, now we got our cider cards, it's time to have some cider.

00:44:46 Peter von Gomm: We both got a 900 yen card. What? You do?

00:44:51 John Daub: We did take—awe—We got 600 likes at the exact moment we're about to buy cider. Wow. Talk about the community coming together at the right time. What does that even mean? All right, that's what it is. And put your card in there. You can go first, because let's see—

00:45:06 Peter von Gomm: What we got here. So the 100 yen is—it's like 20 milliliters, which is not very much. That's just a sniff's worth.

00:45:15 John Daub: True story.

00:45:17 Peter von Gomm: 200—300. Okay, so if we did 300, we could do three—three different types. But there's some over here as well.

00:45:23 John Daub: Yeah. Do we need a cup or something? Where does it come out? Okay. All right, let's do it. How do we—

00:45:33 Peter von Gomm: All right, so I'll do it first, and we'll experiment.

00:45:37 John Daub: Oh, they wrote it in French. La carte de crédito. I don't know—that turned into Spanish.

00:45:48 Peter von Gomm: That was a smooth transition.

00:45:50 John Daub: We just lost a couple of subscribers here.

00:45:54 Peter von Gomm: All right, here we go. Because I want to try everything, I'm going to go with—start with 100 yen. Yatsu. Where'd I put the cup? Where'd I put the cup?

00:46:08 John Daub: Underneath here.

00:46:09 Peter von Gomm: I think you're right. Here we go. Place your glass under the spout. Here it comes.

00:46:25 John Daub: Whoa. What? Should have gotten a larger one.

00:46:30 Peter von Gomm: I feel like I'm at the dentist.

00:46:32 John Daub: All right, do it in a shot. Go, Peter. Go, go, go.

00:46:37 Peter von Gomm: That's just like—come on, man. 100 yen for that. Super sweet, tiny bit of tartness. Very, very appley, as you would expect from apple cider. Yeah, it's very good. Very good.

00:46:59 John Daub: All right, I'm gonna try here. This apple wine—

00:47:06 Peter von Gomm: Was going for the heavy stuff.

00:47:07 John Daub: Yeah, I'm going for the heavy stuff here. Hirosaki apple wine. Please put your glass under the spout.

00:47:20 Peter von Gomm: Excuse me. Did you miss all the drops?

00:47:29 John Daub: Oh, no. Each one is one yen. That's one yen. One yen.

00:47:34 Peter von Gomm: Okay.

00:47:35 John Daub: That's right. All right. Kanpai, everybody. Whoa. It does smell like wine. Oh, it's sparkling. That's strong.

00:48:04 Peter von Gomm: Is it? Yeah, that's the wine one.

00:48:07 John Daub: This is the wine. This is good, but it's strong. If I can't have more—if you don't get the big one, you'll never be able to stay upright. Oh, my word.

00:48:27 Peter von Gomm: I've used up. How much did I use?

00:48:31 John Daub: Yeah. Get the bigger sizes of the apple wine. Do you recommend it?

00:48:36 John Daub: I—I do, but do you want to get a little tipsy? Because it's pretty strong. Why not, man. All right, go ahead. Do it.

00:48:42 Peter von Gomm: I'm not driving. All right, here we go, kids.

00:48:51 John Daub: This is an apple party.

00:48:56 Peter von Gomm: Here it comes. Oh, keep going.

00:48:58 John Daub: Whoa. Oh, you better—don't waste one drop.

00:49:02 Peter von Gomm: I won't.

00:49:02 John Daub: Don't waste.

00:49:03 Peter von Gomm: It's like gone with the big one. It wouldn't fit.

00:49:06 John Daub: That's true.

00:49:13 Peter von Gomm: Super fizzy, isn't it?

00:49:17 John Daub: All right, let's see here. I'm gonna try the—this is the one that you had, so I'm gonna try the Komori apple cider.

00:49:27 Peter von Gomm: Sweet apple and wine do not mix.

00:49:32 John Daub: No, they don't mix.

00:49:33 Peter von Gomm: No, the cider's way better.

00:49:35 John Daub: Give it some distance so we can see the color drop here. Oh, keep it here for a second. I've already drank from it, so I'm not going to touch the glass to the top. Okay. One drop is going to come. I know that. There's one drop. That's my drop. I'll just rub the—

00:50:03 Peter von Gomm: Rub the cup on top.

00:50:05 John Daub: No, I don't want to do—because I already took a sip—that's not—That's kind of unhygienic. There's one drop. I'm waiting.

00:50:11 Peter von Gomm: Oh, let me shake the machine.

00:50:12 John Daub: It doesn't work like a—oh, it's working. Okay, do it again. No. Okay. That's not—That's not polite.

00:50:23 Peter von Gomm: Yeah, the wine—I'm not big on this—this apple wine, really.

00:50:29 John Daub: It's strong, right? It's strong.

00:50:31 Peter von Gomm: Yeah, it's very strong. But cider's like head and tails above.

00:50:37 John Daub: Oh, this cider is good.

00:50:39 Peter von Gomm: Which one is that one?

00:50:41 John Daub: This is the Komori. This one. It—you can taste the freshness of the apple peels, right? They kind of use that. There's a—like, there's a little flowery taste to the peels, right? A natural taste to it. Often you sort of remove it. But this one has that in there, the rinds, which gives it a very unique flavor.

00:51:03 Peter von Gomm: Apple whisper here.

00:51:04 John Daub: It's a deep flavor. It's like when you take a bite of the apple, you have that tarty sweetness to it. But it curls up into my palate like this. I don't know. I've never had this sensation before. What does that mean?

00:51:20 Peter von Gomm: I'm just thinking the same thing. What does that mean? It curls up. What are you about talking about? I curl up when I'm camping in, like—

00:51:28 John Daub: I think it's like coming out of the nostrils—like—like this. It's very—

00:51:35 Peter von Gomm: Maybe I should try that one so I can get on the same page. What's the name of that one?

00:51:43 John Daub: Komori. It's the sweet one. I'm gonna try a dry one now. Has anyone ever had that flavor? No.

00:51:52 Peter von Gomm: Oh, John, this is your card.

00:51:54 John Daub: Oh, yeah, it's my card.

00:51:57 Peter von Gomm: Nice one. I'm gonna charge your card.

00:52:01 John Daub: I'm gonna go with the Kumori dry. Now, why don't you try a different cup?

00:52:05 Peter von Gomm: Here, put your—give me your cup. Get a fresh one. See, we're not—

00:52:08 John Daub: Okay, stay—

00:52:09 Peter von Gomm: That's how real alcohol tasters drink.

00:52:18 John Daub: This is the 200 of the cider. This is the dry one. Skip it. How far can you—can you go all the way down here? Peter, let's try it.

00:52:36 Peter von Gomm: My bashful—I felt that apple wine.

00:52:40 John Daub: It's hitting you, huh?

00:52:41 Peter von Gomm: Yeah. I've got a—let's get your card before you forget it. How much you got left on it?

00:52:48 John Daub: I don't know. It doesn't tell me. You going to do a deep dive?

00:52:54 Peter von Gomm: Okay. I got 5,400 left.

00:52:58 John Daub: Okay.

00:52:58 Peter von Gomm: So do the—I'm going to try this Komori Sweet.

00:53:03 John Daub: Do a deep dive. Put it down.

00:53:05 Peter von Gomm: Just make sure I'm—where the spout coming out.

00:53:07 John Daub: I'm sure you estimated it. No, more—more down.

00:53:11 Peter von Gomm: No, but I'm bringing—here we go.

00:53:13 John Daub: No, no. Start down. Take a risk. Ah. I think that was—200 or 300?

00:53:21 Peter von Gomm: That was the 200.

00:53:23 John Daub: 200. You should have gone three.

00:53:25 Peter von Gomm: There was no three.

00:53:26 John Daub: I guess it's running low. That's why.

00:53:28 Peter von Gomm: Based on my card amount.

00:53:31 John Daub: Oh, yeah. Because we don't have a lot of money left on it. Eric—Eric writes, "We have to tap the keg." We might have to—

00:53:40 Peter von Gomm: All right, cheers, guys.

00:53:41 John Daub: All right. Cheers. Kanpai. Cheers to all of you.

00:53:43 Peter von Gomm: Welcome to Aomori to the A Factory. A is for awesome.

00:53:47 John Daub: A is for apple.

00:53:52 Peter von Gomm: That's nice. Way better than the wine one. The cider is fantastic.

00:53:57 John Daub: I like the sweet better. The dry one has it—it's—it's more bitter. It hits a different—it hits the sides of my tongue compared to the sweet one, which curled up. Yeah, the sweet is much, much better. I might get a bottle of this to take home, and you can work on your—your descriptions for the next live stream.

00:54:13 Peter von Gomm: It's got a taste that curls up. This isn't that. This was good.

00:54:32 Peter von Gomm: Yeah. So I've got 400 left or two—I got 200 left. So we got one more round.

00:54:38 John Daub: What are you gonna get? I haven't tried one from the other machine yet. Let's try it. I only got the wine from the other machine.

00:54:47 Peter von Gomm: Yeah, let's try that other machine.

00:54:48 John Daub: Let's try the other machine.

00:54:54 Peter von Gomm: This guy is going on a bender here.

00:54:56 John Daub: Hey, Doug, this one is Aomori Almight Cider—sweet, standard and dry. I'm gonna go with the standard based on whatever I have left. I like these cards. Have a little icy chip in there. Let's go with—I got 200. Should I go 100? 100. Just go 200.

00:55:17 Peter von Gomm: Yeah, go 100—100—100. You can work on your—

00:55:19 John Daub: No, I'm just going 200.

00:55:21 Peter von Gomm: It's going deep. It's going to splash everywhere, dude. See what mine splashed on the glass?

00:55:31 John Daub: All right, I'll be responsible.

00:55:33 Peter von Gomm: There you go. Now you can go down. Yeah, you go—there you go. Get that head going. Look at that. Awa. Awa is—the head is in Japanese.

00:55:43 John Daub: Awa.

00:55:43 Peter von Gomm: Yeah.

00:55:44 John Daub: Oh, it's good. Good awa.

00:55:46 Peter von Gomm: Yeah.

00:55:47 John Daub: All right. Go ahead, Peter. This is your last—last call.

00:55:50 Peter von Gomm: Your name in that Bond movie. Good awa.

00:55:52 John Daub: Good awa. All right, good—go for it.

00:55:56 Peter von Gomm: All right.

00:55:57 John Daub: Tdsdr—[inaudible]—extra bubbles. It's done. You can put it in the used card deposit.

00:56:04 Peter von Gomm: Definitely zero.

00:56:05 John Daub: Yeah.

00:56:10 Peter von Gomm: 100 yen left. Dipstick.

00:56:11 John Daub: Oh, sorry. I don't know, right?

00:56:13 Peter von Gomm: You already did two. You want to do 200 yen?

00:56:16 John Daub: Well, how come I couldn't do a 300 yen?

00:56:20 Peter von Gomm: I'm gonna go with the dry. I don't have any dry ones.

00:56:23 John Daub: Oh, that's why. Look, I told you it's an empty bottle.

00:56:26 Peter von Gomm: Well, you got 100. You can get one of these ones, right?

00:56:30 John Daub: Yeah.

00:56:30 Peter von Gomm: All right. Here. I've got 200. So I can get two of these 100 yen guys, I think. All right, here we go. That is a weak pour, ladies and gentlemen. Come on.

00:56:47 John Daub: It's almost empty, but for 100 yen—

00:56:50 Peter von Gomm: I expect more than that.

00:56:51 John Daub: Insufficient credit.

00:56:53 Peter von Gomm: So I've got 100 left I could do.

00:56:57 John Daub: All right, let's—we gotta quickly finish this.

00:57:00 Peter von Gomm: Yeah.

00:57:00 John Daub: Looks like the audience is getting a little tired of us drinking and getting a little bit tipsy here.

00:57:09 Peter von Gomm: Okay. I prefer the sweet over the dry.

00:57:12 John Daub: You do?

00:57:13 Peter von Gomm: Yeah, yeah.

00:57:14 John Daub: The dry is better.

00:57:15 Peter von Gomm: It's way better. You get a lot more of the—the flavor out of the apple. The dry. It's a much—it's a much more subtle apple flavor.

00:57:24 John Daub: I prefer the Komori. This—this is the Aomori sweet. This is good. But the Komori sweet had that—this one doesn't curl. It curled. I'm serious. Try it before you make fun of me. Try it. You'll experience a curl, I'm telling you.

00:57:42 Peter von Gomm: And if you have many more of these, you'll experience—

00:57:45 John Daub: Do you have 100 yen? Can you try the curl one? The Komori sweet.

00:57:48 Peter von Gomm: Yeah, I'll try it. I got 100 yen.

00:57:54 John Daub: All right, here we go. Is it Komori? I thought it was [inaudible]—well, they didn't have the kanji there. I don't—

00:58:09 Peter von Gomm: All right, I'm gonna go with it.

00:58:10 John Daub: This one curls.

00:58:12 Peter von Gomm: This is a last kind of dinner, kids.

00:58:16 John Daub: Use it or lose it.

00:58:25 Peter von Gomm: Here we go.

00:58:26 John Daub: You're watching Cider TV with Peter von Gomm.

00:58:29 Peter von Gomm: That's right. Another really weak pour—for 100 yen, you can't complain.

00:58:37 John Daub: Cannot complain. I'm gonna go with this again. Oh, stop it. I'm gonna go sweet. What if you mix it? I wonder—I wonder if you can mix it. Is that—I guess—it's not matching—it's just mixing. It's the Komori. It's really good. Here's the label. All right. There's the label.

00:59:15 Peter von Gomm: That's so good.

00:59:16 John Daub: I told you.

00:59:17 Peter von Gomm: I'm gonna get a bottle of that one.

00:59:18 John Daub: I'm getting this—the Komori cider. It curls. Do you feel the curl?

00:59:24 Peter von Gomm: Oh, yeah. Oh, yeah, you bet.

00:59:26 John Daub: See? Don't make fun of me. My descriptions are quite accurate. Okay.

00:59:35 Peter von Gomm: That is a really nice one. That's the best.

00:59:38 John Daub: There's some—some gassers or taste that's going up. And curling gassers. There's something in there—that's going around.

00:59:47 Peter von Gomm: Definitely gonna put my mask on now.

00:59:48 John Daub: I did notice that—the weather in Aomori is about 10 degrees cooler Fahrenheit. So it's like 4.4 degrees Celsius cooler here than it is in Tokyo. So you do—you definitely have to make sure you check the weather when you get on the Shinkansen and come up here.

01:00:06 Peter von Gomm: Yeah, for sure.

01:00:06 John Daub: But this pass that we have is pure gold, man. This is the JR East Pass Tohoku Area. We came up here on this—20,000 yen, 5 days of unlimited Shinkansen travel. It's so awesome. You can be a foreign resident—you don't need to be a tourist to use this. And this is sort of unprecedented because we had to use—you had to be a foreign tourist to get one of these rail passes. But now you don't have to be.

01:00:36 Peter von Gomm: It's fantastic.

01:00:37 John Daub: It is. I guess that's—yeah.

01:00:41 Peter von Gomm: For those—here's your Japanese lesson. So, hodai. Hodai. You add to a—what is—I guess—to the verb, right? So, for example, all you can eat—tabe-hodai. All you can ride—nori-hodai. What else do you got?

01:00:58 John Daub: Yomi hodai.

01:01:00 Peter von Gomm: All you can read. Curl—h curl hodai.

01:01:05 John Daub: All right, let's go. Is this—return your cups here. All right. This has been a lot of fun. Do you have any questions about the—A Factory? I kind of—I kind of really—you coming? I kind of really wanted to take you in here a long time ago. I first came here in November when I was doing the Kamaishi live streams—I did a beautiful town in Iwate. We stopped in here, but I didn't have enough time to do a live stream. And I wanted on this trip to show you just a little piece of Aomori that is pretty special. I want to take you one more time before we end this live stream over here—

01:01:46 Peter von Gomm: Here to the cider.

01:01:48 John Daub: Yeah, let's go take a look at the cider. I want to see how much that costs. Now that we've gotten a chance to—we do have permission to film, which is also really awesome.

01:01:57 Peter von Gomm: Don't be confused by our—our badges.

01:01:59 John Daub: Yeah, we have badges. We're stacked. Yeah. This is one of the world's biggest apples. For those that weren't here in the beginning, there will be an edited video of the—we ate four ekibens each on the Shinkansen. So we're making a video. I'm making an edited video on this. We have the bellies to prove it. Actually, we shouldn't—we get some for the ryokan we're staying in. There it is. How much is it? It's 16 bucks.

01:02:34 Peter von Gomm: 16 bucks?

01:02:35 John Daub: All right. That's pretty good.

01:02:36 Peter von Gomm: About 15, actually—usually. This is the holy grail of ciders.

01:02:41 John Daub: This is the best of the best that we had. It's sweet and it curls.

01:02:46 Peter von Gomm: I'm starting to get on the same page.

01:02:50 John Daub: You felt the curl, right? I told you. I told you. Just takes a moment. Feel the curl. So just some more of the local products that I was telling you about. All of this made here in Aomori. It's kind of—it's kind of nice to come and see local foods. This one is the most popular. Is this it? Let me see if I can find the most popular gift. I sent this to our Daimyo supporters. These are the apple pies. These are so good, you can put them in the toaster oven. But I sent these to our Daimyo supporters on Patreon last month. Oh, this is the one I want to send—send one of these to everybody too. This is called Kininaru Ringo. And they made—they took the entire ringo and they turned it into an apple pie. Check that out. That's so cool. On the outside is like pie crust. But I don't think they—I don't think I sent it because the expiration date is pretty close—May 5th. So it's about a month. I could send these out. They also have these apple sponge cakes, which look pretty good, actually. Can I send the Daimyo one of these? These are really pretty. Oh, expiration date's pretty close. These look like bookends, but it's actually a cookie. Some of the other confections here are really nice. Some senbei, some crackers, dried squid, different kinds of fish. There's some ham—roast jockey—pork jerky. Jackie. Oh, these are so good. This is a staple of—of Tohoku. These special senbei are so good. It's from Hachi—is that Hachinohe? Hachinohe. I like to eat these with peanut butter—these—these senbei. Sometimes they have a peanut taste in them. They're great with Nutella or peanut butter. All these apple—apple senbei. What? Dried apple in there. Boy, this is—this would be great for—for the Daimyo as well. What do you guys think? Apple senbei. There's a lot for the whole family. I got a lot of stuff to think. All right. So I hope you enjoyed this live stream. Karen's Rose. There's Karen, right there. Oh, Canon—Canon's rose. Hey, Anna from the Philippines, buy something for Kanae. You got it. I'm taking her back some apple juice. Actually, I'm taking her back the unfiltered apple juice. So thank you so much for that. You have us—you have us covered. I want to—they have some ice cream down here. I want to say thank you—thank you to JR East for bringing us up here. This is a lot of fun. I'm glad that I invited PVG. He had some free time. He's a very busy man. He makes things a little bit more fun because, you know, that's what he does. And I want to thank all of you for—for watching and joining me on this trip. I know a lot of you can't make it to Japan. This is not quite the same, but a little bit, you can feel like you are here with me. And that's what this Only in Japan channel is all about. So I—I really do appreciate it. It's been hard for me too, because I've had to stay inside. That's pretty—look at the little sake glasses—cherry blossom sake glasses. And I like the slight pink color to this—very wabi-sabi design to it. Really nice. Well, yeah. So thanks, everybody. Have a good day. Have a good night. Peter and I are going to a ryokan in Aomori. I don't know if we're gonna live stream, but if we do, it might be a secret live stream for insiders and travelers who are members of this channel and for Patreon supporters. I just want to say thank you to all of them as well. Until next time. See you tomorrow. From Aomori's A Factory. A stands for Apple or Awesome or Aomori. I'll put a link—what? Oh, where'd the coupon go? I just saved him 200. I do have a purpose in life to save him money. Oh, you got the cider. Awesome. All right, everybody, see you later.

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