According to the Japan Agency for Cultural Affairs, the evaluation agency of the United Nations Educational, Scientific and Cultural Organization (UNESCO) summarized and issued recommendations on the morning of the 5th Japan time, believing that the “traditional brewing process” proposed by Japan is suitable for inclusion in the intangible cultural heritage list.

Japan’s “traditional brewing technology” originated more than 500 years ago. Long-standing traditional technologies such as steaming rice or wheat and other raw materials, making koji, and fermenting liquor mash have been gradually developed and passed down to this day based on the natural environment and climatic conditions of various places.

Liquor brewed with this traditional technique is also used in celebrations and sacrificial activities, and has become an indispensable and important part of Japanese culture.

According to the Agency for Culture, the Intergovernmental Committee meeting scheduled to be held in Paraguay on December 2 will formally make a decision on the registration of intangible cultural heritage.