In the second of 2 episodes, we focus on Japan and France, countries known for their many connoisseurs of fine beverages. France is a top producer of wine, and now the French mindset is bringing about a revolution in the sake tradition. One Japanese brewer adopts the concept of terroir and starts using French rice, and the former cellar master at Dom Perignon attempts to make the ultimate sake by combining Japanese craftsmanship with the art of “assemblage.” What are the results?