In Kanazawa, a historic city on Japan’s Sea of Japan coast, craftsmen at Kuramoto Ice meticulously shape and cut blocks of ultraclear ice that are increasingly sought after by high-end bars worldwide. The company, founded over a century ago, specializes in producing premium ice widely appreciated for its clarity and slow melting properties, which enthusiasts say enhance the cocktail experience by minimizing dilution.

Kuramoto Ice is among a handful of Japanese producers exporting this luxury product internationally, with sales more than doubling since export activities began in 2019. Overseas demand has grown particularly strong in markets such as the United States and Australia, where bars pay up to ¥200 (approximately $1.25) per ice cube. Singapore’s Native bar, named one of Asia’s 50 Best Bars, imports around 900 kilograms of ice from Kuramoto annually. Co-owner Wong Wei noted that although local ice can be more cost-effective, Kuramoto’s product is preferred for its superior transparency, density, and slower melting rate.

The ice-making process at Kuramoto relies on a method originally developed in the United States but refined over decades in Japan. Water is slowly frozen over 48 to 72 hours—significantly longer than typical industrial or homemade ice production times—to encourage clarity and purity. As the water freezes from the outside inward, impurities and air bubbles are pushed toward the center. The producers then remove this less pure central water and replenish it with fresh water while continuously stirring to eliminate air pockets. The result is "junpyo," an exceptionally clear and dense ice ideal for cocktails.

Kazuhiko Kuramoto, the company’s fifth-generation head, explained that this careful freezing process is key to producing ice that resembles “a jewel.” At the factory, workers dressed in protective overalls handle large ice blocks before carving them into spheres, cubes, or custom shapes that fit specific glassware. Finished products are stored at minus 10 degrees Celsius prior to shipment.

While Mr. Kuramoto acknowledged concerns about the environmental impact of shipping ice globally, he argued the carbon footprint of transporting such small, lightweight goods remains limited. His aspiration to export to international bars was inspired by a visit to Las Vegas over a decade ago, where he observed many cocktail venues using low-quality ice that quickly melted and diluted drinks.

Japanese bartenders prioritize precise ice handling as a fundamental skill, reflecting the importance they place on the subtle balance of flavors in cocktails. At a Hilton Hotel bar near Tokyo, bartender Shingo Miyachi demonstrated how a large cube of Kuramoto Ice enhances a Negroni by fitting perfectly in the glass and maintaining the drink’s intended taste profile without excess dilution.

“Ice really has a huge impact on the taste of a cocktail,” Miyachi said, emphasizing that the lingering aftertaste can be notably affected if the ice melts too quickly. He added that the attention given to ice quality and preparation often signals the bartender’s commitment to crafting a refined drinking experience, where the glass, ice, and liquid come together harmoniously.