AJ and Susie are joined by Jane Peyton the drinks expert this week to talk about Japanese sake wine made from rice. They all admit they know next to nothing about it, but Jane does explain about koji, the fungus that breaks down the rice starch into fermentable glucose. It influences the aroma and flavour apparently. They go in for a good old tasting of different sakes but realise they need to know much more about this mysterious drink.