On December 5, 2024, during the 19th session of the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage held in Asunción, Paraguay, Japan's "Traditional Sake Brewing" was officially added to the UNESCO Intangible Cultural Heritage list.

Japan's "Traditional Sake Brewing" includes the special techniques used to make sake, authentic shochu, awamori, and hon-mirin. These methods depend on koji mold, which grows well in Japan’s unique climate and environment.

For over 1,000 years, the Japanese have been growing koji mold on steamed rice and using it to improve their brewing skills. Later, they combined this knowledge with distillation techniques, creating authentic shochu and awamori. Koji mold also led to hon-mirin, a sweet seasoning often used in Japanese cooking.

Sake made through these traditional methods is an important part of Japanese culture. It’s used in events like festivals and weddings and appears in traditional arts like Noh and Kabuki, which are also UNESCO Intangible Cultural Heritage. It even complements "Washoku," Japan’s traditional food culture, which was added to the UNESCO list in 2013.

In Japan, you can enjoy sake, shochu, and awamori not only at restaurants but also by visiting sake breweries, where you can take tours and try tasting sessions. A wide variety of these beverages is also available for purchase at liquor shops and duty-free stores, making it easy to bring some home.

With the recent recognition of sake as UNESCO Intangible Cultural Heritage, Japanese sake is gaining attention worldwide. Be sure to savor it during your trip to Japan!