Japanese brewers hope that sake’s inclusion on the UNESCO list will make it as popular as sushi

HISTORY: This Tokyo brewery dates back to samurai times.

It’s about the production of sake, Japan’s traditional rice wine.

But the industry has struggled for decades with declining domestic sales as locals switch to cocktails and other alternatives.

Now brewers are hoping for a revival after UNESCO officially recognized the drink’s production process as an intangible cultural heritage.

The move came at a meeting of the UN body in Paraguay on Wednesday and was welcomed by Japanese representative Takehiro Kano:

“Such international recognition will renew the interest of ordinary Japanese people in this field, and this could add momentum to efforts to pass on these skills and know-how to the next generation.”

Back in Tokyo, Koichi Maesako is head brewer at the Ishikawa Brewery.

He says the sake in this tank will be ready in about a week.

It is made using ancient techniques that form the basis of the UNESCO list.

This includes the use of special culinary forms known as koji.

And using a unique three-stage fermentation process.

According to Maesako, there is precedent that suggests UNESCO’s move could boost sales:

“Since our food was added to the UNESCO list, Japanese cuisine has spread around the world. I hope the same will happen with sake. Our brewery is experiencing an increase in exports and we hope that inclusion on the UNESCO list will accelerate this trend and lead to greater growth in overseas sales.”

But falling domestic demand is not the only challenge facing Japan’s sake brewers.

Unusually warm weather also led to a poor rice harvest, which negatively affected the quality of the grain and drove up prices.

This has made it difficult to produce an affordable product.

Now inclusion on the UNESCO list – Japan’s 23rd – could prove to be a timely boost.

With exports already rising, sake brewers hope their drink can follow sushi and conquer global markets.