Japan's Ancient Sake Brewing Earns UNESCO Heritage Status, Sparking Global Interest

The ancient art of sake brewing has been honored by UNESCO as an Intangible Cultural Heritage. This prestigious recognition highlights the centuries-old tradition and the meticulous craftsmanship involved in producing this beloved rice wine.

Sake brewing is a delicate balance of nature and human ingenuity. It begins with the careful selection and polishing of rice grains, followed by the inoculation with koji mold. This mold converts starches into sugars, which are then fermented with yeast to produce alcohol. The result is a complex and nuanced beverage that can be enjoyed hot, cold, or at room temperature.

Beyond its exquisite taste, sake holds a significant place in Japanese culture. It is often served during traditional ceremonies, social gatherings, and paired with Japanese cuisine. This UNESCO recognition is expected to further elevate sake's global profile, attracting a new generation of drinkers and enthusiasts.

Sake manufacturers believe that UNESCO's accreditation will boost their exports and rekindle domestic interest in the beverage.

“We are very happy,” said Japan’s permanent representative to UNESCO, Takehiro Kano.

“Being recognized internationally by this mechanism will renew the interest of Japanese people in this area, and that could lead to more momentum for transmitting these skills and know-how to the next generation.

In order to promote their preservation for future generations, customs, works of art, or abilities are added to the list of intangible cultural treasures by UNESCO, the United Nations organization for education, science, and culture.

Along with other practices and goods added to the list on Wednesday, UNESCO authorities also authorized the production of gigantic barrels in Guatemala and the Asturian cider culture in Spain.