We now have some beer made by Sake brewers.
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.