The ancient art of sake brewing is set to receive 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 special three-step fermentation process called “San-Dan-Jikomi.” This process allows different fermentations to happen at the same time in one container. UNESCO’s decision follows its recognition of Japanese cuisine, or “washoku,” in 2013. The sake brewing process involves rice, koji mold, yeast starter, and water, and takes several weeks to ferment. The result is sake, an important drink in Japan’s ceremonies and celebrations. This will be Japan’s 23rd entry on UNESCO’s list, highlighting the importance of preserving traditional practices. Sake brewers face challenges, such as warm weather affecting rice crops and rising costs. Local demand is also declining, especially among younger people who prefer cocktails. 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 boost cultural pride and create economic opportunities.