The Agency for Cultural Affairs has decided to propose Japanese "traditional sake brewing" such as sake, shochu, and awamori to UNESCO's Intangible Cultural Heritage list.
This was decided at a subcommittee of the Cultural Council of the Agency for Cultural Affairs held on the 8th.
"Traditional sake brewing," whose prototype was established more than 500 years ago, refers to a series of manual techniques such as
steaming rice and barley,
making koji
, and fermenting moromi
, and has developed according to the climate of each region. It has been handed down while being deeply connected to nature and the climate.
Alcoholic beverages such as sake, shochu, and awamori made with these techniques are used in local ceremonies and festivals, and are said to have played an essential role in Japanese culture.
After an official decision by the government, the proposal is expected to be submitted to the UNESCO Secretariat by the end of March, and will be deliberated around November next year at the earliest.
Twenty-two items from Japan have been registered as UNESCO Intangible Cultural Heritage, including Japanese cuisine, Japanese paper, and Furyu Odori, which was added last year.