Why a Singapore bar imports around 900kg of ice from Japan every year
At Kuramoto Ice in Kanazawa, water is slowly frozen for days before craftsmen cut the crystal-clear blocks into precise shapes for cocktails served around the world.
Kuramoto Ice, a century-old company in Ishikawa on the Sea of Japan coast, exports high-quality ice blocks to bars worldwide. The ice is produced using a technique that involves freezing water for 48 to 72 hours, resulting in clear, dense, and slow-melting ice cubes. Kuramoto Ice is one of the few international exporters of this luxury product, with total sales more than doubling since exports began in 2019.
Native, a trendy bar in Singapore that made the 2022 Asia's 50 Best Bars list, imports around 900 kilograms of Kuramoto Ice annually. Co-owner Yong Wei explained that while local ice is more economical, Kuramoto Ice offers superior clarity and density, melting more slowly, which enhances the taste of cocktails. The ice-making process, originally from the United States, involves removing impurities and stirring to remove air bubbles, resulting in completely transparent ice, known as "junpyo" in Japanese.
Despite the environmental impact of transporting ice globally, Kuramoto noted that small goods like his have a relatively low environmental impact.
Written by urgent.news from Channel News Asia's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
