Japan's ambassador to UNESCO, Takehiro Kano, responded to the news that traditional sake brewing was recognized as an Intangible Cultural Heritage during the UNESCO World Heritage Convention in Asuncion, Paraguay, on Wednesday, December 4, 2024. AP Photo
Sake, a traditional Japanese rice wine, has been officially recognized by UNESCO as part of the "intangible cultural heritage of humanity." The announcement was made on Wednesday during a meeting held in Luque, Paraguay, where members of the UNESCO committee voted to add 45 new cultural practices and products to the prestigious list. Among the other recognized cultural items were Brazilian white cheese, Caribbean cassava bread, and Palestinian olive oil soap.
Unlike UNESCO's World Heritage List, which includes monuments and sites of global historical significance, the Intangible Cultural Heritage List focuses on recognizing living cultural practices and products from various countries that are deserving of global attention and protection.
Sake holds a special place in Japan's cultural and social fabric. For centuries, this smooth rice wine has been brewed in ancient mountain-side warehouses and served during key moments in Japanese life, including weddings and celebratory toasts. In fact, sake is so deeply intertwined with Japan's cultural identity that it is often considered a divine gift.
In response to the UNESCO recognition, Kano Takehiro, the Japanese ambassador to UNESCO, expressed his pride in the honor. "Sake is considered a divine gift and is essential for social and cultural events in Japan," he said. This recognition highlights not only the intricate craft involved in making high-quality sake but also the longstanding tradition surrounding its production, which dates back nearly 1,000 years. The drink is even mentioned in Japan's famous 11th-century novel, The Tale of Genji, where it was the drink of choice in the elegant Heian court.
The process of making sake is labor-intensive and requires skill and patience. The key ingredients — rice, water, yeast, and koji (a mold used to break down starches into fermentable sugars) — are carefully mixed and fermented over a two-month period. The rice used in sake production is also of great importance; it must be Japanese rice to meet the standards of authentic sake. This rice plays a crucial role in the flavor profile and the cultural identity of the beverage.
Bottles of Japanese sake, nominated for Intangible Cultural Heritage status, were displayed on the table of Japan's delegation during the UNESCO World Heritage Convention in Asuncion, Paraguay, on Wednesday, December 4, 2024. AP Photo
Despite its centuries-old history, sake has faced competition in recent years, especially among younger Japanese drinkers who are increasingly turning to imported wines, as well as domestic beer and whiskey. With this UNESCO designation, Japan hopes to reignite interest in sake among younger generations and restore its status as the country’s premier alcoholic drink.
The recognition also offers a promising outlook for Japan’s sake industry on the international stage. Japanese breweries are hopeful that this acknowledgment will boost sake exports, which already generate over $265 million annually, primarily to the United States and China. As global interest in Japanese cuisine continues to rise, particularly in the U.S., the popularity of sake is growing.
The announcement was celebrated in true Japanese fashion. After the recognition was made official, Ambassador Takehiro raised a cypress box filled with sake to toast the cultural importance of the drink. This UNESCO recognition is seen as a significant step in preserving Japan’s rich cultural heritage while ensuring the continued appreciation of sake both in Japan and around the world.
