Ice-Clarified Tomato Water
MURI uses Ice-Clarified Tomato Water in MURI x The Four Horsemen: tomato ice-clarified into a clear, savory water (also fermented into a tomato wine).[1]
Service signal
Clear, savory, umami without colour.
Ice Clarification
Also known as: ice-clarified, cryo-clarification
A clarifying method that freezes a purée or juice and lets it thaw through a filter, yielding a crystal-clear, intensely flavored liquid.
Category
Culinary techniqueHow It Works
A gelled or frozen mass slowly thaws; the clear liquid drips through while solids and haze are trapped, producing a clean essence (e.g. clarified tomato water).
Best For
Clear, savory waters that add flavor without colour or cloudiness
How producers use Ice Clarification
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
Ice-Clarified Tomato Wine
MURI uses Ice-Clarified Tomato Wine in Uzume: tomato ice-clarified to a clear essence, then fermented into a savory tomato wine.[2]
Service signal
Clear, savory, umami, vinous.