At Kiuchi Brewery in Japan's Ibaraki Prefecture, about two hours north of Tokyo by train, Shigeru Sakurai's first experiment with fruit-flavored beer showed promise.

The wort, which had been spiked with fresh grape juice, glowed a warm shade of purple in the December afternoon light. The liquid was slightly sweet, with a pronounced grapey flavor and sharp, pine-like aromas that came from the Nelson Sauvin hops Mr. Sakurai had added to the base of his white ale.

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