The sake bomb gets a molecular makeover

04/17/2013 | Serious Eats

Chef Katsuya Fukushima and bar director Eddie Kim revolutionized the standard sake bomb at their new Daikaya restaurant in Washington, D.C. Instead of dropping a shot glass of the clear liquor into a cold beer, bartenders plop a spherified sake droplet into the glass. The drinker bites the sphere to break it open before finishing the drink.

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