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December 5, 2024 | 10:26 am
TEMPO.CO, Jakarta - The United Nations Educational, Scientific and Cultural Organization (UNESCO) officially recognized the ancient Japanese sake-making process as "intangible cultural heritage" on Wednesday. As reported by Reuters, this is expected by sake producers to increase global interest in the traditional rice wine that has been around for centuries, but its popularity has declined in its home country.
Sake producers hope that UNESCO's recognition will accelerate their exports and rekindle the enthusiasm of the younger generation in Japan for this beverage in their home country.
"We are delighted that sake is considered a divine gift and essential for social and cultural events in Japan," said Japan's Ambassador to UNESCO, Takehiro Kano as quoted by Channel NewsAsia.
"Internationally recognized through this mechanism will renew the interest of the Japanese people in this field, which can lead to more momentum to pass on these skills and knowledge to the next generation."
This beverage is made over several weeks by fermenting a mixture of rice, water, yeast, and a color-changing fungus known as koji, in a process more akin to brewing beer than wine. The final product can be served hot, cold, or at room temperature.
Although sake plays a significant role in Japanese society and traditions and is often served during ceremonies and special banquets, demand for this beverage has waned domestically despite increased international demand.
Sake may be more typically Japanese than the world-famous sushi. Sake is brewed in centuries-old mountain warehouses, enjoyed in izakayas akin to pubs in the country, poured at weddings, and served slightly chilled for toasts.
Rice - which has remarkable marketing power as part of Japan's broader cultural identity - is key to this alcoholic beverage.
For a product to be categorized as Japanese sake, the rice must originate from Japan.
UNESCO's recognition, Kano said, encompasses more than just craft knowledge in producing high-quality sake. Sake is also a tribute to a tradition that has existed for 1,000 years.
Sake appeared in the famous 11th-century Japanese novel, The Tale Of Genji, as the drink of choice in the sophisticated Heian palaces.
Now, officials hope to restore sake's image as Japan's primary alcoholic beverage, even as young drinkers in the country shift to imported wines or local beers and whiskies.
At a meeting in Luque, Paraguay, UNESCO's committee members for safeguarding human cultural heritage chose to acknowledge 45 cultural practices and products worldwide, including white cheese from Brazil, cassava bread from the Caribbean, tom yum kung from Thailand, and olive oil soap from Palestine. Also listed are kebaya, nominated jointly by five Southeast Asian countries - Singapore, Brunei, Indonesia, Malaysia, and Thailand.
Unlike UNESCO's World Heritage List, which includes sites deemed important to humanity such as the Giza Pyramids in Egypt, the Intangible Cultural Heritage designation mentions products and practices from various cultures worthy of recognition.
UNESCO, the United Nations Educational, Scientific and Cultural Organization, recognizes practices, works of art, or skills into the intangible cultural heritage list to support their preservation for future generations.
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