Reproducing Japanese Ikezo Sparkling Jelly Sake

ttpoker

There is a new craze in Japan, the company Ikezo has released sparkling sake in a can that is a fluid liquid. The sake is a mixture of liquid and a gel. Visually it looks like the sake has jelled but the carbonation bubbles rise up through the liquid . To prepare the can must be shaken before opening, I believe this is because the gel is set and shaking it allows the gel to partially return to its liquid form.

You can see a video of the Ikezo Sparkling Jelly Sake here:

https://www.youtube.com/watch?v=wUFPnAlHCIs

I'd love to think of the right way to reproduce this. I assume the right way to do it is set a gel in an iSi siphon, shake, then release the gas before pouring into a champagne glass. But the question is, which gel would be best suited for this purpose and at what ratios? Gelan? Agar? Gelatin? Any other ideas?

tshewman

If the sake is already a sparkling sake (??) Xanthan gum would worn (at about .25%). If not already a sparkling sake, I would anticipate having to use a fluid gel and the usual ratios (Gelatin quite common for cold foams, I would probably try that first).