With the least surface area of all shapes, Kuramoto spherical ice is slower to melt and dilute the flavors of a well-crafted cocktail and is ideal for those who enjoy whiskey on the rocks. Craftsmen carefully make each one, using special equipment to curve the ice into a round ball. It is the most luxurious ice we produce, and much time and effort go into its creation.
Please contact us at or 201-806-1827 for further inquiries for Kuramoto Ice Cubes.
Specifications
- Brand: Kuramoto Ice
- Sphere Diameter: 2.75"
- Qty: 8 pieces
- Weight: 44.1 oz (2.75 lbs/1.25kg)
Kuramoto Ice
Kuramoto Ice makes its raw ice using water from Mount Hakusan, which straddles the Ishikawa and Gifu prefectures. The source water hardness is approximately 40 ppm. Through the ice freezing process, which takes 48 to 72 hours, most minerals are removed, and the final product achieves an ultra-low hardness of 3-4 ppm. Furthermore, extended agitating eliminates micro air bubbles in the ice, resulting in exceptional clarity. Before cutting, we let the ice sit in a dedicated freezer overnight to adjust the temperature. The raw ice is then cut into various shapes in a temperature controlled processing room, cooled in a deep freezer overnight, and then packaged. The whole process takes one whole week to achieve the highest standard and stable quality.
The slow-melting ice retains the original flavor of the drink without diluting it. Ice shapes with different functionalities are available to complement a variety of glasses and diverse applications. Their clear ice contains close to zero microorganisms, and they pay the utmost attention to safety by regularly sending samples to the certified lab for testing.
Handling/Temperimg
Ice right out of the freezer has a very low temperature. By sudden contact with liquid at room temperature, ice liquefies and contracts, which results in cracking. To prevent cracking and maintain its aesthetics in the beverage, ice should be left out for several minutes before use. By doing so, you can enjoy beautiful ice without it breaking or becoming opaque. In Japan, some cocktail bars use a knife to remove the frost from the ice or use a fan to blow air on the ice to raise the temperature.
