Sip on a healthy bubbly bevvy this Saturday, April 18th in DTLA. From 11 AM to 3 PM, Joimo opens its tasting room doors just steps from the Arts District for a free kombucha tasting and behind-the-scenes brewery tour.
Guests can sample Joimo’s small-batch lineup, Original, Ruby, Strawberry, and Mango, poured fresh from the tap. Between sips, the team offers an inside look at their slow fermentation process, transforming organic cane sugar over months into something far more delicate than your average kombucha.
Expect a relaxed, design-forward space filled with curious drinkers. Be sure to arrive early because space fills up fast!
The “Champagne” of Kombucha
Joimo was born from a simple observation: Better tea makes better kombucha. And that idea feels fully realized. Every detail, from sourcing to fermentation, is handled with patience, resulting in a drink that’s bright, balanced, and quietly complex.
Each batch of Joimo kombucha is artisanally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast.
The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced. There’s a reason it’s called the “champagne” of kombucha!
Culture Kitchen
Behind Joimo is Chef Chris Yang, whose culinary perspective brings a different kind of intention to the kombucha space. Known for his ingredient-driven approach, Yang treats fermentation not as a trend, but as respected craft.
In a city saturated with wellness drinks, Joimo stands apart by doing less. Less sugar, less sharpness, and more nuance.
And for a few hours on April 18th, you can taste the “champagne” of kombucha at Joimo while getting a sneak peek at their brewery.
📅When: Saturday, April 18th, 2026 from 11 am to 3 pm
📍Where: Joimo (1375 E. 15th Street Los Angeles, CA)
