If only we had some Japanese sake yeast.
Researchers who just finished studying the genetics of 167 yeasts commonly used in brewing have started using their findings to create new beer flavours. Their latest experiment involved taking some genes from a yeast that is traditionally used to make aromatic Japanese sake and adding them to an incredibly efficient brewer's yeast that has the nasty habit of sometimes leaving the ales with an unpleasant spicy flavour. The end result was the creation of a new beer brew that has a hint of sake to it. You can read more in The Economist article that I wrote on this subject here.