UNESCO has recognized Japan’s ancient process of making sake as an “intangible cultural heritage.”
The drink’s makers hope that this will boost global interest in the centuries-old traditional rice wine. Naturally, Japanese representatives at the UNESCO meeting in Paraguay duly marked the decision by sampling sake.
The drink is made over several weeks by fermenting a mixture of rice, water, yeast and a colored mold known as koji, in a process that is more like brewing beer than wine. The end result can be served hot, cold or at room temperature.
Although sake plays an important role in Japanese society and traditions, often served during ceremonies and special events, demand for the drink in the country has declined, even as international interest in it is growing.
Sake producers hope UNESCO’s recognition will boost exports and revive enthusiasm for the drink at home.
“We are very happy,” said Japan’s permanent representative to UNESCO, Takehiro Kano.
“International recognition under this mechanism will renew Japanese interest in this field, and this could lead to greater momentum for passing on these skills and know-how to the next generation,” he added.
UNESCO, the UN Educational, Scientific and Cultural Agency, includes practices, works of art or skills on its list of intangible cultural heritage to encourage their preservation for future generations.
UNESCO delegates also endorsed the Asturian cider culture in Spain and the making of giant barrels in Guatemala. | BGNES, AFP
