Alex Wiltschko

And I was having the visceral sensory experience of biting into a fresh summer plum, like the kind with the snap.

When you bite into it, it's still firm.

It's a bit tannic.

But like my whole kind of consciousness was filled with the experience of having just bought into a snappy, of just having bought into it.

My sensory experience was filled with the experience of biting into a fresh summer plum that still had a snap to it.

And I was like, wow, my gosh, it works.

Like no human was involved in actually looking at the data.

It was all instrumentation and robotics and software.

And we actually transported data.

a plum from one room to the other.

It was incredible.

Fellow manga nerd.

Yeah.

And I watched the first couple episodes, but that like the intensity with which they portray the sensory labeling is like so extra and I love it.

A sommelier is the person who can smell and describe and knows about the world of wine.

Yep.

And 90 percent of flavor is smell.

So there's just a few things on your tongue and they're important.

But the experience of wine.

much of that is going to be through your nose.