KANAZAWA, Japan — In Kanazawa, a city renowned for its rich cultural heritage, artisans at Kuramoto Ice meticulously craft blocks of ultra-clear ice used to chill high-end cocktails around the globe. The company, with roots dating back a century, is among Japan’s leading producers of premium ice known for its slow-melting properties, a prized feature in Japan’s evolving cocktail scene.

Kuramoto Ice has gained international recognition since it began exporting in 2019, with sales more than doubling as demand grows in premium bars from the United States to Australia. The cubes, sold at up to 200 yen (S$1.65) each, have captured the attention of bartenders seeking superior ice that enhances cocktail quality while minimizing dilution.

Kazuhiko Kuramoto, the fifth-generation head of the company, described their intricate production process as key to achieving their signature crystal-clear ice. The method, adapted from a technique originally developed in the United States, involves freezing water slowly over 48 to 72 hours—significantly longer than conventional commercial or domestic ice-making methods. This gradual freezing allows impurities to be pushed to the center, where the company removes and replaces the tainted water, while continuous stirring eliminates air bubbles, resulting in highly transparent ice called “junyop” in Japanese.

Though scientific evidence remains limited, industry insiders contend that this process yields denser, colder ice that cools drinks effectively without quickly diluting them. Bars such as Native in Singapore, recognized on the 2026 Asia’s 50 Best Bars list, import large quantities annually, citing the ice’s superior clarity and slow melt compared to local alternatives. Co-owner Yong Wei noted that while domestic ice is more cost-effective, Kuramoto Ice offers a notable difference in performance and aesthetics.

Inside the Kanazawa factory, workers clad in protective gear handle large blocks of ice, carving them into spheres, cubes, and custom-shaped pieces designed to fit specific glassware. Finished products are stored at minus 10 degrees Celsius before shipment, preserving their quality for international customers.

Kuramoto acknowledges the environmental considerations of shipping ice across continents but maintains that small, high-value goods like his have a relatively low impact. His ambition to reach foreign markets traces back more than a decade to a visit to Las Vegas, where he observed widespread use of low-quality ice that diluted expensive cocktails.

At a Hilton Hotel bar near Tokyo, bartender Shingo Miyachi demonstrated Kuramoto Ice’s role in cocktail craftsmanship, preparing a negroni with a large transparent cube that fits seamlessly into the glass. Miyachi emphasized the importance of ice in preserving a cocktail’s flavor and preventing the aftertaste from being altered by premature melting.

In Japan, ice handling is a fundamental skill for bartenders, who often begin training by learning to break ice with precision. Miyachi explained that the detail given to ice reflects a bartender’s dedication to balancing flavor and presentation. According to him, a well-crafted cocktail emerges only when the glass, ice, and liquid unite as one harmonious whole.