With the least surface area of all shapes, spherical ice is slower to melt and dilute the flavors of a well-crafted cocktail. It is ideal for those who enjoy whiskey on the rocks, and smaller spheres look lovely in large balloon glasses or champagne coupes.
Artisanal cracked ice. Most widely used in drinks and for making shaved ice in Japan. The natural and organic shapes reflect the Japanese aesthetic sensibility of wabi-sabi, which represents “beauty within simplicity and imperfection.” The musical clinking of melting kachiwari in a rocks glass creates a heightened appreciation for the experience.
Large-sized cubic ice. Ideal for spirits on the rocks or spirit-forward cocktails in wide rocks glasses. A variety of sizes as well as rectangular shapes are available. Some cocktail bars in Japan trim the corners to create the effect of a brilliant-cut diamond.
Long rectangular-shaped ice, ideal for Collins glasses. One ice stick fills the glass, and because there is no gap between ice pieces, a smaller surface area of the ice comes into contact with the beverage. This allows the ice to melt more slowly and retains the fizz of drinks longer. It is ideal for refreshing carbonated drinks such as gin and tonics and Japanese-style Highball cocktails.