UNESCO Recognizes Japanese Sake as Cultural Heritage for Its Divine History

Japan's famous rice wine, sake, has been inducted into UNESCO's list of Intangible Cultural Heritage of Humanity, marking a significant acknowledgment of the nation's rich culinary traditions. 

Sake has a long history in Japanese culture, ranging from traditional rites to its essential role in contemporary culinary. This distinction was given on Wednesday.

How is Sake Made?

In centuries-old breweries perched atop mountains, sake—possibly the most traditional Japanese beverage than sushi—is made by boiling, fermenting, and pressing Japanese rice for two months. Since Japan's culture and agriculture are inextricably linked to its rice identity, sake must be produced using local rice in order to be considered authentically Japanese. 

Japanese Sake: Divine Gift

Honoring a history that stretches back almost a millennium, this acknowledgment extends beyond the technical skill of sake-making. Sake is mentioned as a beloved beverage among the aristocracy of the Heian court in the literary classic “The Tale of Genji” from the eleventh century. Sake's cultural significance was highlighted by the Japanese Ambassador to UNESCO Takahiro Kano, who described it as a "divine gift" that is vital to Japan's social and ceremonial life.

"This designation will recognize those conserving this heritage and re-ignite interest in traditional sake brewing," Kano stated at the Luqua announcement. Prime Minister Shigeru Ishiba agreed with these comments, congratulating the brewers and expressing pleasure in their global recognition for their hard work.

Importance of UNESCO’s Declaration

Sake's UNESCO designation comes at a critical juncture, as younger Japanese customers are increasingly choosing homegrown beers, whiskeys, and international wines. But sake is becoming more and more popular around the world, especially in China and the United States, where yearly exports currently total more than $265 million.

The Japan Sake and Shochu Makers Association anticipates that this classification will boost exports while reviving interest both domestically and internationally. Ishiba informed reporters in Tokyo about the potential economic effects of the addition, given that culinary and cultural exports are currently popular worldwide.

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