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How To Sake Bomb

Start A Boomer Birthday Right


What goes best with sushi? Ask your server at Mio Sushi. Ours recommended the traditional Sake Bomb.

Sake Bomb? Huh? That’s what I asked. Am I the only baby boomer who’s never heard of it? And why is it called a bomb?

Start with Japanese beer, like Sapporo, and a carafe of hot Sake. So far so good?


When you’re out with your true love on her birthday, a Sake bomb may not be the best choice.

Remember, it’s her birthday, boomer, not your turn to make a mess.

If you decline, and others at the table order one, use your best boomer judgment.


If others at the table include your children, and they know more about the Sake bomb, and Mio Sushi, take note.

Like dining with experts, if they know what to order, stick with their suggestions.

If they say yes to the Sake bomb, it’s either a good idea, or they want to see you wipe out.


With a cup hot Sake balanced over a pint of beer on chop stick rails, pull the sticks apart and the cup drops.

If the glass is too full, it overflows. If it’s too empty, the Sake warms it up too much. This is just the right amount.

When it drops, the Sake and beer combine with a chemical reaction. At least that’s how it looks.


Do you have trouble sipping a glass of liquid that looks like a chemical reaction?

Don’t worry, Sake bomb tradition calls on you to chug the entire glass. No sipping here.

You know how to chug, don’t you boomer? Remember, it’s a one time thing. You’re doing it on a birthday, not at a college kegger.


How many times have you had dinner at an Asian restaurant with people who use chop sticks like they were born with them?

Fetching the Sake cup out of the pint glass with chop sticks is even a challenge for them.

It may take a while, but it’s better than turning the glass upside down on the table. No one does that.


After the Sake bomb, dinner arrived. It was so beautiful it was a shame to eat it.

Rows of perfectly prepared sushi rolls on lovely platters. The end of the meal left a small pile of dishes.

Leaving the restaurant created a feeling that won’t go away: When do we go back?

Find a Mio Sushi near you soon.


About David Gillaspie
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