Homareya—Long Beach’s first and only proper, traditional izakaya space—will host its first formal sake dinner. It will take place Sunday, April 19 at 3:30PM. Pairing five sakes with five dishes, owner and chef Yoya Takahashi will partner with sake expert and sommolier Kerry Tamura of World Sake for a dinner and education like no other.
Learn about the world of sake: The meaning behind daiginjo, ginjo, and junmai. Experience traditional Japanese food by a chef unsurpassed in Long Beach in that category. All in a setting that has come to uplift Japanese culture in a way that only Greg Beck of Sake Secret has.
“The goal was to make it feel welcoming rather than formal,” Kerry said. “Good food. Thoughtful sake pairings. And a setting where people can just enjoy discovering something new. Chef Yoya’s menu gives us a lot to work with, and sake has a way of opening up different flavors in a meal that can surprise people.”
What kind of sake will be served at this Homareya experience?
Five sakes will be served, all paired with food (which is listed in the next section).
Kuzuryu “Junmai” — Nine-Headed Dragon
Brewed in Fukui Prefecture, Kuzuryu “Junmai” is a classic expression of approachable elegance: light-bodied at first impression yet carrying a quietly layered depth that unfolds sip by sip. “Made with 500 Mangoku rice, it offers a clean, balanced profile that feels restrained but never thin—delivering subtle grain sweetness, gentle umami, and a smooth finish that makes it especially versatile at the table,” Kerry said.
Dewazakura “Izumi Judan” — Tenth Degree
This Yamagata-born ginjo is prized for its striking dryness and sharply defined aromatic profile. Often compared to the clean botanical edge of a martini, Dewazakura “Izumi Judan” carries crisp aromatics and a vivid, almost electric clarity on the palate. “Its high dryness level gives it a brisk, invigorating finish, making it especially appealing for drinkers who favor precision and structure over softness,” Kerry noted.
Masumi “Okuden Kantsukuri” — Mirror of Truth
From Nagano, Masumi “Okuden Kantsukuri” is a sake that leans into familiarity and comfort without sacrificing nuance. Smooth and rounded at first sip, it gradually reveals layers of subtle earthiness, soft fruit, and natural sweetness.
- Sohomare “Tokubetsu Kimoto” — Heart and Soul
Produced in Tochigi using the traditional kimoto method, Sohomare “Tokubetsu Kimoto” is the definition of old-school sake craftsmanship as it is made with premium Yamadanishiki rice.
- Tedorigawa “Yamahai Daiginjo” — Chrysanthemum Meadow
From Ishikawa Prefecture, Tedorigawa “Yamahai Daiginjo” offers a more aromatic and expansive expression due to its yahamai brewing method.
What about the food pairings for this Homareya sake dinner?
- Tempura Corn: Paired with Kuzuryu “Junmai”
- Pork Belly Skewer: Paired with Dewazakura “Izumi Judan”
- Chicken Thigh Skewer: Paired with Masumi “Okuden Kantsukuri”
- White Gem Boxes: Paired with Sohomare “Tokubetsu Kimoto”
- Black Mussels” Paired with Tedorigawa “Yamahai Daiginjo”
Homareya’s sake dinner takes place on Sunday, April 19, from 3:30PM to 5PM. For tickets, click here.
