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Sake Bomb

The Sake Bomb, a marriage of beer and sake, offers a singular experience for enthusiasts seeking an interactive fusion of these beloved beverages. This spirited cocktail beckons with its playful ritual—dropping a shot of sake into a beer glass and drinking the result in one swift gulp.

boozy refreshing japanese sake bomb cocktail with beer

Originating in Japan, the exact inception of the Sake Bomb remains shrouded in mystery, yet its global embrace, notably in the United States, is undeniable. Its presence has flourished in Japanese establishments and bars, becoming a staple choice for social gatherings and lively occasions, fostering a jovial and communal atmosphere.

Partaking in a Sake Bomb is an act of spirited camaraderie, marked by the shared enthusiasm for this playful concoction. The combination of beer and sake presents a unique tasting adventure, merging the effervescence of beer with the distinct rice-infused profile of sake.


The origins of the Sake Bomb are somewhat unclear, but a few sources suggest that American soldiers occupying Japan in the years following World War II may have invented it. Some say that American sailors practiced their “depth charges” when stationed in Japan, while others say that it occurred late one evening in Manhattan when some Japanese businessmen watched several locals drinking “boiler makers” and tried it with sake.

Despite its unclear origins, the Sake Bomb has become a popular drink in many countries, particularly in the United States. It is a beer cocktail made by pouring sake into a shot glass and dropping it into a glass of beer. Two chopsticks are placed parallel on top of the glass of beer, and the shot glass is placed on top of them. The drinker slams the table with their fists, causing the sake to fall into the beer.

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It is worth noting that the Sake Bomb is much more popular in America than it is in Japan. In Japan, sake is a traditional drink that is typically consumed on its own or with food. The Sake Bomb is considered by some to be a disrespectful way to consume sake, as it involves dropping the shot glass into the beer and slamming the table, which can be seen as crude behavior.

How to Make It

boozy refreshing japanese sake bomb cocktail with beer

Sake Bomb

Yield: 1
Prep Time: 3 minutes
Total Time: 3 minutes


  • 1 pint of Japanese beer (Sapporo, Asahi, Kirin, or preferred brand)
  • 1 shot of sake (cold or warm)


  1. Fill a pint glass with your choice of Japanese beer, selecting from renowned brands like Sapporo, Asahi, or Kirin.
  2. Pour a shot of sake into a separate shot glass, adjusting the temperature to your liking—whether you prefer it cold or warm.
  3. Position two chopsticks across the top of the pint glass, ensuring they can support the shot glass.
  4. With the shot glass balanced atop the chopsticks, initiate a countdown from three, preparing to drop the shot into the beer.
  5. Upon reaching zero, swiftly use the chopsticks to release the shot glass into the beer.
  6. Gather with friends and chant "sake bomb" or "kanpai" (Japanese for "cheers") before relishing the entire concoction in one swift gulp.


When it comes to making sake bombs, there are a few variations to consider. Here are some options to try out:

Hot Sake Bomb

Instead of using cold sake, you can warm up the sake before dropping it into the beer. This can help mask any unpleasant flavors of cheap sake and give the drink a warmer, cozier feel.

Red Bull Sake Bomb

For an extra energy boost, you can drop a shot of warm sake into a chilled Red Bull energy drink. This variation is not as traditional, but it can be a fun twist on the classic drink.

Sake Bomb with Chopsticks

For an added challenge, you can use chopsticks to balance the shot glass of sake on top of the pint glass of beer. This requires some skill and coordination, but it can be a fun party trick if you’re up for the challenge.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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