Like A Jewel

In the historic Japanese city of Kanazawa, craftsmen painstakingly shape and slice blocks of ice destined to chill negronis in some of the world's trendiest bars. The men work for Kuramoto Ice, a century-old company in Ishikawa on the Sea of Japan coast and one of dozens of Japanese firms producing ultra-clear, premium ice.

This luxury product, believed by those in the industry to melt more slowly than regular blocks, is a staple of Japan's cocktail culture. But its popularity is also spilling over to bars abroad, from the United States to Australia, who pay as much as 200 yen ($1.25) per cube. Kuramoto Ice has seen total sales more than double since exports began in 2019.

"My heart leaps with joy"

"We take our time and freeze water slowly, keeping it in motion. That's how we end up with good ice," Kazuhiko Kuramoto, the firm's fifth-generation head, told AFP. "My heart leaps with joy when I see ice that looks like a jewel."

The Japanese method involves freezing water over 48 to 72 hours, far longer than industrial ice machines. As freezing begins, impurities get pushed towards the centre. The tainted water is removed and replaced with a fresh batch. Constant stirring removes air bubbles, resulting in completely transparent ice. Native, a trendy bar in Singapore that made Asia's 50 Best Bars list, imports around 900 kilograms of ice from Kuramoto each year. "Local ice is more economical, but Kuramoto Ice is clearer, denser and melts more slowly," said the co-owner.