News Premium Japanese ice takes the US by storm

A Kanazawa-based company, Kuramoto Ice, has experienced a significant surge in U.S. sales, with a sevenfold increase in three years. The secret to their success lies in their production of highly pure ice, which has gained popularity among upscale bars and restaurants. Pure ice is created through a 72-hour process that removes minerals and impurities from the water as it freezes. This method results in visually appealing and functionally superior ice, as it melts slowly and doesn't dilute the flavour of drinks.


"The U.S. market has a high demand for ice that is not only aesthetically pleasing but also maintains the integrity of the beverage," explains Kazuhiko Kuramoto, the company's president. "With American tap water often being harder than Japanese water, the purification process can be more time-consuming." Kuramoto Ice manufactures and shapes the ice in Japan before shipping it to the U.S. This premium product, prized for preserving the taste of alcoholic beverages, has found its way into approximately 300 bars and restaurants.

U.S. sales totalled 10 million yen ($65,200 at current rates) in 2020 and soared to 70 million yen in 2023. That growth helped lift Kuramoto's overall sales last year to 242 million yen. The company also sells to bars and high-end restaurants in Australia and begins exporting to Singapore at the end of this year. "Both countries have a well-developed culture of enjoying cocktails, and the market environment is similar to that of the U.S.," Kuramoto said. [...] The market environment for ice manufacturers is tough. [...] Demand is climbing rapidly due to U.S. growth and Japanese social media influencers featuring the company's products in their posts. Kuramoto Ice projects 2024 sales to rise 24% to 300 million yen. It plans to boost production capacity by 20% at its Kanazawa factory before next year to prepare for the new export destinations.

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While I might admire the business success from one angle or another, shipping ice from here to several hundred bars and restaurants in the US is probably not very eco-friendly.

Sounds like a business opportunity. There must be a way to produce locally and deliver to the end customer at a cheaper price.

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