Why a Singapore bar imports about 900 kilograms of ice from Japan every year

In Kanazawa, craftsmen spend days making ice destined for negronis and other cocktails at some of the world’s trendiest bars. Their product travels from Japan to customers in the United States, Singapore and Australia, where bars pay as much as 200 yen, or US$1.25, for a single cube.

The ice comes from Kuramoto Ice, a century-old company in Ishikawa prefecture and one of dozens of Japanese producers specializing in ultra-clear premium ice. Kuramoto Ice is among the few exporters in the sector, and its total sales have more than doubled since exports began in 2019.

“

We take our time and freeze water slowly, keeping it in motion... That’s how we end up with good ice.

“We take our time and freeze water slowly, keeping it in motion... That’s how we end up with good ice,” fifth-generation head Kazuhiko Kuramoto told AFP at the company’s Kanazawa factory. He said, “My heart leaps with joy when I see ice that looks like a jewel,” as he poured cold hojicha tea into a glass holding a large clear sphere.

“

My heart leaps with joy when I see ice that looks like a jewel.

The technique freezes water over 48 to 72 hours, far longer than homemade ice or industrial machines. As the ice forms from the outside in, impurities move toward the center. Workers remove that water, replace it and keep stirring to eliminate air bubbles, producing transparent ice known in Japanese as junpyo.

Industry claims that the method makes the ice colder and denser, allowing it to cool cocktails without diluting them, although the article notes that scientific evidence remains limited. Native, a Singapore bar listed among Asia’s 50 Best Bars this year, imports about 900 kilograms from Kuramoto annually. “Local ice is more economical, but Kuramoto Ice is clearer, denser and melts more slowly,” co-owner Yong Wei told AFP.

“

Local ice is more economical, but Kuramoto Ice is clearer, denser and melts more slowly.