Masa’s journey with craft beer began in a USC biology laboratory in 2014, when he was a postdoc. A simple question from his colleague Ben, “Do you fancy homebrewing in your flat?”, sparked a passion that would change the course of his life. As a Japanese immigrant, Masa had never heard of homebrewing, but the idea ignited a spark of curiosity. Together, they brewed a unique and flavorful “Ginger IPA,” igniting a flame in Masa that wouldn’t be easily extinguished.
After Ben returned to the UK in 2015, he left behind his brewing tools and a copy of “Extreme Brewing” by Sam Calagione. Masa initially dove into homebrewing without delving into the book. This decision led to some rather disastrous first attempts, a stark reminder that passive observation couldn’t replace the invaluable knowledge gained through hands-on experience.
Determined to improve, Masa delved into the world of craft beer. He devoured books and blogs, conducted online research, and meticulously experimented with each batch. Five years passed, marked by countless gallons of beer and unwavering dedication. While his friends enjoyed his brews, praising their originality, Masa yearned for a higher level of quality, something that matched the standards of professional breweries.
The arrival of Covid-19 in 2020 served as a catalyst for change. Confined to his home, Masa found himself consumed by the desire to brew. He invested in a 3-tower kegerator, a game-changer that opened doors to new possibilities. But his thirst for experimentation outgrew the capacity of the 3-tower, leading him to build an 8-tap keezer system in 2021.
Around the same time, Masa joined Socal Cerveceros (SCC), a local and inclusive homebrew club. The welcoming community of SCC provided him with invaluable knowledge and support, further fueling his passion. He began entering his beers into competitions, where they were met with resounding success. 37 medals and 3 Best of Show awards later, Masa found himself collaborating with Arts District Brewing Company to scale up his award-winning recipe from a 5-gallon batch to a staggering 465 gallons!
Through this whirlwind of brewing and discovery, Masa found his true calling. He didn’t just want to make beer—he wanted to build something extraordinary, something that broke the mold. With his Japanese roots running deep, he dreamed up a wild idea: why not infuse Japan’s spirit into the craft beer scene? That’s when Ikasu Brewing started to take shape, less like a plan and more like a fire he couldn’t put out.
Then, in late 2024, things took a turn that felt almost fated. Masa crossed paths with Jon Sanchez, the guy behind Native Son LA. Jon had this brewery space in downtown LA and was on the hunt for someone to shake things up with contract brewing. The two clicked right away—probably helped by Jon cracking open beers at 9 AM during their chats, which Masa couldn’t get enough of. They’d sit there, sipping and scheming, and before long, Masa knew this was his shot.
Now, Masa’s started contract brewing at Native Son, and it’s a whole new chapter kicking off. It’s still fresh, still unfolding—he’s in there tinkering with recipes, pouring his heart into every batch, and building Ikasu Brewing into something real. This isn’t just about scaling up; it’s about nailing those flavors he’s been chasing, blending Japanese vibes with bold, modern brewing. He’s got his eyes on sharing beers that don’t just taste good but tell a story, one that’s got people leaning in for the next sip.
Ikasu Brewing’s more than a brewery—it’s like stepping into a vibe. It’s craft beer with a twist, pulling from Japan’s soul and mixing it with a punchy, creative edge. It’s a spot where everyone’s welcome to pull up a chair, crack open a cold one, and let the beer spark a conversation. Masa’s creating a place where cultures collide in the best way, and it’s all coming together, one pour at a time.
So, come along for the ride at Ikasu Brewing. It’s a journey—straight to the soul of Japan, with a cold one in hand that keeps you coming back. Cheers! Kanpai!
