These beers are brewed with sake yeast or sake (koji) enzymes. The unique aromas of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop aromas.
SRM Color Scale
4 - 20
International Bitterness Units (IBUs)
12 - 35
Alcohol by Volume (ABV)
3.4% - 8.2%
Low to medium and in harmony with sake-like character