Sake Bomb Recipe

Chill and pour beer

Chill the Sapporo beer well (38–45°F / 3–7°C) beforehand. Open the beer and pour into a wide, sturdy pint or beer glass until it's about two-thirds to three-quarters full (approximately 8–10 oz), leaving room so the beer doesn't overflow when the shot is dropped.

Chill sake and shot glass

Keep the sake chilled in the refrigerator or an ice bucket until service. Pour about 5 oz of sake into a shot glass. Place the shot glass on a small plate or hold it by the rim; the shot glass will be dropped into the beer glass.

Setup

Place the beer glass on a stable surface or coaster in front of the participants. The person performing the drop should hold the sake shot glass firmly between thumb and forefingers. If you use the traditional method, two chopsticks can be laid across the beer glass rim and the shot glass balanced on them — but dropping by hand is safer and more controlled.

Count and drop

With participants ready, call out the customary countdown (e.g., '1, 2, 3, BOMB!'). On the final count, quickly drop the shot glass of sake into the beer glass. The impact will create fizz and agitation (gravity + carbonation interaction).

Drink immediately

After the shot has been dropped, immediately pick up the beer glass with both hands and drink quickly while the mixture is still effervescent. Traditionally the drink is consumed in one or two gulps. Use the lime wedge to rinse the rim if desired.

Be mindful of broken glass risk: use sturdy shot glasses and beer glasses and drop from only a short distance (just above the beer surface). Do not force glass into the beer glass — allow it to fall naturally. If any glass chips or breaks, stop and discard contents and glass, and replace glassware.

If you prefer a less boisterous version, pour sake directly into the beer instead of dropping the shot.