"I can noticeably tell the differences between the regular, American-made clear ice versus Kuramoto Ice," says Tozzo, Bar Moga's head chef and beverage coordinator; he waxes poetic about how the ice melts at a slower rate than other brands and doesn't dilute the flavors of his cocktails.
Although clear ice isn't anything new in the U.S., importing it from a whopping 5,500 miles away signifies a considerable escalation in the pursuit of ice clarity.
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