From left : Oze no Yukidoke-IPA from Gunma prefecture. 4-5 times more hop is used compared to making a regular beer. That makes this beer really bitter but also semi-sweet, rich, citrusy, malty and of course hoppy.
Tama no Megumi -Pale Ale from Tokyo. Un-pasteurized and the second frementation is done in the bottle, just like Champagne. It can be aged for 5 years and its flavor will change from hoppy/fresh to complex/ fruity.