◆Traditional knowledge and skills of sake-making with koji mold in Japan◆
In December 2024, “Traditional knowledge and skills of sake-making with koji mold in Japan” was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity, as proposed by the Government of Japan to UNESCO. Sake is an alcoholic beverage made from grains mostly rice, koji and water, these are deeply rooted in Japanese culture. The skills of sake-making whose original forms were established more than 500 years ago share the characteristic of using koji. But they have developed differently depending on the climate and land of various parts of Japan, being passed down to produce nihonshu (brewed liquor), shochu or awamori (distilled liquors), and mirin (sweet sake used for seasoning). This month’s HIGHLIGHTING Japan features an interview with TOKURA Shunichi, Commissioner, Agency for Cultural Affairs, about the details leading up to and the significance of Japan’s traditional knowledge and skills of sake-making being inscribed on the Representative List of the Intangible Cultural Heritage of Humanity, as well as its appeal and future development. This issue also introduces several related topics, including: sake-making in famous sake breweries around Japan; the making of distilled sake such as shochu in Kagoshima Prefecture and awamori in Okinawa Prefecture; and the history and characteristics of traditional mirin.
●The Techniques and Appeal of ‘Traditional knowledge and skills of sake-making with koji mold in Japan,’ Registered as an Intangible Cultural Heritage (Interview with TOKURA Shunichi, Commissioner for Cultural Affairs, Government of Japan)
●Climate and Craftsmanship in Yamagata Prefecture Makes Mellow Taste Sake with A Good Balance of Acidity and Umami (Introducing the characteristics and production process of sake in Yamagata Prefecture, which is located on the Sea of Japan coast of the Tohoku region.)
●Smooth, Light Sake Infused with History and Tradition, Brewed with The Famed Water of Fushimi (Introducing the history and features of sake brewing in Fushimi, Kyoto City, one of Japan’s leading sake-brewing areas.)
●Sake Production in Nada, Known for Numerous Renowned Sake Brands (Introducing the history and features of sake brewing in the Nada Gogo area from Kobe City to Nishinomiya City in Hyogo Prefecture, which produces many famous brands under the name ‘Nada no Sake’ (Nada’s sake).)
●Sake of Saijo, Hiroshima Prefecture: Brewed in the Ideal Land of Sake Making (Introducing history and features of sake brewing in Saijo, Higashihiroshima City, Hiroshima Prefecture, one of Japan’s top three sake-producing regions, which is featured in mass media.)
●The Craft of Shochu Distilling in Kagoshima Prefecture: Creating a Sweet, Rich Aroma and Smooth Depth (Shochu, a distilled spirit from Japan, is produced mainly in the Kyushu region. Introducing the characteristics and production method of Satsuma Shochu, which continues to be made in Kagoshima Prefecture using time-honored traditional methods of distilling)
●Discover the Rich Sweetness and Complex Aromas of Okinawa’s Awamori, Crafted to Maximize Its Ingredients (Introducing the history and production method for Awamori, a distilled spirit made in Okinawa Prefecture, located in southwestern Japan.)
●The History and Characteristics of Traditional Mirin (In Japan today, mirin is often used as a seasoning for cooking. Introducing the history and characteristics of this sweet alcoholic drink that was once popular.)
■DISCOVERING JAPAN THROUGH THE EYES OF JAPANESE INFLUENCERS (Japan’s Extensive Railway Network)
■TREASURES OF JAPANESE CULTURE (A Life Captivated by Wajima Nuri, Japan’s Traditional Lacquerware)
■BACK COVER THE BEAUTY OF JAPANESE SWORDS (Long sword, with black-lacquered mountings wreathed with silver and bronze strips)
https://www.gov-online.go.jp/hlj/en/march_2025/
※Please send your comments and requests to the Public Relations Office, Government of Japan. Your input will help us make this webpage / products better.
https://www.gov-online.go.jp/en/form/mailform/
[E-mail Newsletter " HIGHLIGHTING Japan"]
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Published by: Public Relations Office, Cabinet Office, Government of Japan 1-6-1 Nagata-cho, Chiyoda-ku, Tokyo 100-8914, Japan
https://www.gov-online.go.jp/hlj/en/
VOL. 201 (MARCH 2025)
◆Traditional knowledge and skills of sake-making with koji mold in Japan◆
In December 2024, “Traditional knowledge and skills of sake-making with koji mold in Japan” was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity, as proposed by the Government of Japan to UNESCO. Sake is an alcoholic beverage made from grains mostly rice, koji and water, these are deeply rooted in Japanese culture.
The skills of sake-making whose original forms were established more than 500 years ago share the characteristic of using koji. But they have developed differently depending on the climate and land of various parts of Japan, being passed down to produce nihonshu (brewed liquor), shochu or awamori (distilled liquors), and mirin (sweet sake used for seasoning).
This month’s HIGHLIGHTING Japan features an interview with TOKURA Shunichi, Commissioner, Agency for Cultural Affairs, about the details leading up to and the significance of Japan’s traditional knowledge and skills of sake-making being inscribed on the Representative List of the Intangible Cultural Heritage of Humanity, as well as its appeal and future development. This issue also introduces several related topics, including: sake-making in famous sake breweries around Japan; the making of distilled sake such as shochu in Kagoshima Prefecture and awamori in Okinawa Prefecture; and the history and characteristics of traditional mirin.
●The Techniques and Appeal of ‘Traditional knowledge and skills of sake-making with koji mold in Japan,’ Registered as an Intangible Cultural Heritage
(Interview with TOKURA Shunichi, Commissioner for Cultural Affairs, Government of Japan)
●Climate and Craftsmanship in Yamagata Prefecture Makes Mellow Taste Sake with A Good Balance of Acidity and Umami
(Introducing the characteristics and production process of sake in Yamagata Prefecture, which is located on the Sea of Japan coast of the Tohoku region.)
●Smooth, Light Sake Infused with History and Tradition, Brewed with The Famed Water of Fushimi
(Introducing the history and features of sake brewing in Fushimi, Kyoto City, one of Japan’s leading sake-brewing areas.)
●Sake Production in Nada, Known for Numerous Renowned Sake Brands
(Introducing the history and features of sake brewing in the Nada Gogo area from Kobe City to Nishinomiya City in Hyogo Prefecture, which produces many famous brands under the name ‘Nada no Sake’ (Nada’s sake).)
●Sake of Saijo, Hiroshima Prefecture: Brewed in the Ideal Land of Sake Making
(Introducing history and features of sake brewing in Saijo, Higashihiroshima City, Hiroshima Prefecture, one of Japan’s top three sake-producing regions, which is featured in mass media.)
●The Craft of Shochu Distilling in Kagoshima Prefecture: Creating a Sweet, Rich Aroma and Smooth Depth
(Shochu, a distilled spirit from Japan, is produced mainly in the Kyushu region. Introducing the characteristics and production method of Satsuma Shochu, which continues to be made in Kagoshima Prefecture using time-honored traditional methods of distilling)
●Discover the Rich Sweetness and Complex Aromas of Okinawa’s Awamori, Crafted to Maximize Its Ingredients
(Introducing the history and production method for Awamori, a distilled spirit made in Okinawa Prefecture, located in southwestern Japan.)
●The History and Characteristics of Traditional Mirin
(In Japan today, mirin is often used as a seasoning for cooking. Introducing the history and characteristics of this sweet alcoholic drink that was once popular.)
■DISCOVERING JAPAN THROUGH THE EYES OF JAPANESE INFLUENCERS
(Japan’s Extensive Railway Network)
■TREASURES OF JAPANESE CULTURE
(A Life Captivated by Wajima Nuri, Japan’s Traditional Lacquerware)
■BACK COVER
THE BEAUTY OF JAPANESE SWORDS
(Long sword, with black-lacquered mountings wreathed with silver and bronze strips)
https://www.gov-online.go.jp/hlj/en/march_2025/
※Please send your comments and requests to the Public Relations Office, Government of Japan. Your input will help us make this webpage / products better.
https://www.gov-online.go.jp/en/form/mailform/
[E-mail Newsletter " HIGHLIGHTING Japan"]
** This e-mail address is for delivery only and is not monitored.
Please do not reply to this e-mail.
Published by:
Public Relations Office, Cabinet Office, Government of Japan
1-6-1 Nagata-cho, Chiyoda-ku, Tokyo 100-8914, Japan