Chef Katsuya Fukushima and bar director Eddie Kim of Washington DC's Daikaya izakaya (Japanese-style pub) have invented a unique spin on the infamous (outside Japan) sake bomb: the spherified sake "Dai-drop."

Using a compound of calcium chloride and sodium alginate (a naturally occurring substance derived from brown algae), the sake is encapsulated within a thin film that bursts under light pressure. This opaque, sake-flavored ball is then dropped into a glass of Sapporo or Asahi, presenting a thrilling experience and pleasurable taste (just don't try to chug the ball before it bursts!). If you find yourself in Washington DC have yourself a try, but be sure to visit Serious Easts for the additional details!