Japan’s traditional sake brewing method has been designated an “intangible cultural heritage” by UNESCO, a recognition producers hope will revitalize global interest in the centuries-old craft. The announcement was celebrated by Japanese delegates at a UNESCO meeting in Paraguay, where they sampled the iconic rice wine.
Sake brewing, a process akin to beer-making, involves fermenting rice, water, yeast, and the koji mould over several weeks. The versatile beverage is enjoyed hot, cold, or at room temperature and holds deep cultural significance in Japan, often served during ceremonies and festive occasions.
Despite its cultural roots, domestic consumption of sake has declined in recent years. However, international demand has been on the rise, and producers are optimistic that UNESCO’s recognition will boost exports and renew local interest in the craft.
Takehiro Kano, Japan’s representative to UNESCO, expressed hope that the honor would inspire renewed appreciation for sake within Japan and ensure the tradition is passed on to future generations.
UNESCO’s cultural heritage list aims to preserve practices, skills, and traditions for posterity. Alongside sake brewing, the organization also recognized Spain’s Asturian cider culture and Guatemala’s giant barrel-making tradition during the same meeting.
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