The ancient art of sake brewing is about to gain international recognition as UNESCO plans to add it to its list of Intangible Cultural Heritage. This brewing method, which dates back to the samurai era, uses a unique three-step fermentation process called “San-Dan-Jikomi.” This process allows different fermentations to occur at once in a single container. UNESCO’s decision follows the 2013 recognition of Japanese cuisine, or “washoku,” as cultural heritage. The sake brewing process uses rice, koji mold, yeast starter, and water, taking several weeks to ferment. The result is sake, an important drink in Japan’s cultural ceremonies and celebrations. This will be Japan’s 23rd entry on UNESCO’s list, emphasizing the need to preserve traditional practices.

Sake brewers face several challenges, including warm weather that affects rice crops and rising costs. Additionally, declining local demand, especially among younger people who prefer cocktails, has made it harder for brewers. However, experts hope the UNESCO recognition will increase international interest, particularly in countries where Japanese cuisine is popular. Koichi Maesako, a chief brewer at Ishikawa Brewery, is optimistic, noting the rise in sake exports. Experts believe this recognition will not only boost cultural pride but also create economic opportunities. As sake gains more global recognition, it will continue to hold deep cultural significance in Japan. The official announcement will take place at a UNESCO session in Paraguay, bringing hope for a bright future for this craft.