Editorial

16:07 JST, November 15, 2024

The cultural value of the techniques used to make sake, shochu, awamori and other alcoholic beverages has won global recognition. It is hoped that this will be an opportunity for many people both at home and abroad to learn about the history, techniques and sophisticated tastes of these products.

UNESCO’s evaluation body has recommended that Japan’s traditional sake making be included in its Intangible Cultural Heritage list. An official decision is expected in December.

Japan’s sake-making process is characterized by the use of koji mold to promote fermentation of rice and barley, which enriches the flavor of sake. The model was established centuries ago in the Muromachi period, and the techniques are still passed down to the present day.

Sake has........

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