Ever since hearing that “Traditional Sake Making” might be registered as a UNESCO Intangible Cultural Heritage, I’ve been waiting in anticipation. When the news of its official registration arrived early this morning, I felt incredibly elated.<\/p>\n\n\n\n
I hope this recognition will serve as a tailwind, following the global Japanese food boom, leading to increased attention on Japanese cuisine and sake as an inseparable pair. (And I’m certain it will!)<\/p>\n\n\n\n
When people hear the word “traditional,” many might imagine sake-making methods that have remained unchanged since ancient times. However, in this context, “traditional” refers to “the sake-making techniques that toji (master brewers) and kur\u0430\u0431ito (brewery workers) have developed over many years using koji mold.”<\/p>\n\n\n\n
Contemporary sake brewing involves many breweries building upon these inherited techniques while incorporating new technologies and philosophies. They continue to pursue better sake and flavors while adapting to modern consumers’ preferences.<\/p>\n\n\n\n
In this sense, even sake made with the latest equipment and technology is a proud product of traditional sake-making methods. It’s the continuous innovation that creates tradition.<\/p>\n\n\n\n
Moving forward, we will continue to work together with sake breweries, striving to deliver Japan’s wonderful traditions not just within Japan but to the whole world!<\/p>\n\n\n\n