Sake has played an extremely important role in Japanese religious ceremonies, holidays and social events for centuries.
Sake is considered a divine gift” and “a tribute to the knowledge and skill of craftsmanship, dating back nearly a thousand years – says Kano Takehiro, Japan’s ambassador to UNESCO.
Japanese sake is not only part of daily rituals, but also appears in classic literature, as in the “Tale of Prince Genji” from the 11th century.
Sake in the Modern World
Modern challenges facing sake include competition with other alcoholic beverages, such as beer, which is gaining popularity among younger Japanese. The inclusion of sake on the UNESCO list is also an attempt to restore its former glory as Japan’s main liquor.
Producers are also keen to increase exports to international markets, where sake is gaining increasing recognition, especially in the US and China. Exports to these countries are already worth more than $265 million a year.
Traditional production process
Sake is made through the natural fermentation of rice, water, yeast and koji – a special rice mold. The production process involves steaming, fermenting, stirring and pressing the rice, which takes about two months.
Importantly, in order for a drink to carry the name “Japanese sake,” the rice used in production must come from Japan.
Not only sake made it to the UNESCO
At the same meeting, other culinary traditions that reflect the cultural richness of different regions of the world also made it to the UNESCO list.
Also honored were:
- Brazilian white cheese,
- Caribbean cassava bread,
- Palestinian olive oil soap.
Each of these products has deep roots in local traditions and communities that for generations have passed down the knowledge and skills needed to produce them.
Each of these products has deep roots in local traditions and communities that for generations have passed down the knowledge and skills needed to produce them.
