UNESCO honours Japan’s ancient sake tradition

UNESCO has officially recognized Japan’s traditional method as “intangible cultural heritage,” a distinction producers hope will spark global interest in the centuries-old rice wine, which has seen a decline in local popularity. has gone At the UNESCO meeting in Paraguay, Japanese delegates celebrated this honor by taking samples. The brewing process, which resembles beer brewing more than wine production, it involves fermenting rice, water, yeast, and a dynamic mold called koji for several weeks. The resulting beverage can be enjoyed hot, cold, or at room temperature. Sake remains an integral part of Japanese culture and traditions, often served at celebrations and special occasions. However, despite increasing international interest, domestic demand has declined. Producers are hopeful that UNESCO approval will boost exports and boost local enthusiasm. Japan’s Permanent Representative to UNESCO, Takehiro Kano, expressed his joy, saying: “We are very happy, possibly accelerating the transfer of these skills and expertise to the next generation.” UNESCO, the United Nations agency for education, science and culture, includes practices, artefacts, or crafts on its list of intangible cultural heritage to encourage their preservation for future generations. on the same day,