Ikasu Brewing Leans into 'Weird,' 'Good Beer' and Japanese Culinary Ingredients

Ikasu Brewing founder Masahiro "Masa" Kitano believes his Los Angeles-based, contract-brewed brand has found its niche, leaning into "weird and good beer" that taps into Japanese culinary ingredients.    Kitano's history as a home brewer helped him craft out-of-the-ordinary beers, such as a matcha-infused gose.   "It's a sour beer with the aroma of matcha, but it doesn't look green," he said. "You smell it and it's super unique. No one's thought about combining sour beer with matcha."    Kitano's beer, as well as his story of leaving a career as a medical researcher to chase his brewing dream, coupled with his infectious personality, propelled him to victory during Brewbound's Pitch Slam competition at the 2025 Brewbound Live business conference last December.   On this week's Brewbound Podcast, Kitano shares an update on the business following the win and why he believes his pitch resonated.   "I tried to make the pitch as simple as possible, a little bit stupid and a little be funny – magically it worked out," he said. "I'm so glad that happened."   In the months since, the draft-only brand added several bar and restaurant accounts following the win and recently signed with L.A. Distributing Co., Kitano said.    Ikasu continues to operate out of Los Angeles-based Native Son, where the brand has six taps dedicated to its beer. The relationship has helped Ikasu test new offerings and connect with a built-in audience.    In this episode, Kitano goes deeper into his innovation process, as well as his aspirations for Ikasu, including plans to can Larigato, Ikasu's Japanese rice lager, later this year for distribution.   <div class= "TypographyPresentation TypographyPresentation--medium RichText3-paragraph--wi