Japan

Inscribed in 2024 (19.COM) on the Representative List of the Intangible Cultural Heritage of Humanity

Sake is an alcoholic beverage made from grains and water that is deeply rooted in Japanese culture. Craftspeople use koji mould to convert the starch in the ingredients into sugar. They oversee the process to make sure the mould grows in optimal conditions, adjusting the temperature and humidity as needed. Their work determines the quality of the sake. Viewed as a sacred gift from deities, sake is indispensable in festivals, weddings, rites of passage and other socio-cultural occasions. Although it is mass-produced today, craftspeople continue to make sake the traditional way. Chief sake makers, called ‘toji’, lead sake brewery workers, called ‘kurabito’, in the practice and transmission. Originally, sake was made only by women. As demand increased, men became involved in the process. Today, people of all genders can master the knowledge and skills. Sake-making is transmitted through apprenticeships. Regional unions also support breweries, and two national organizations established by craftspeople contribute to the systematic transmission of the practice, with the financial and technical support of the Japanese government. Since sake-making requires many hands and strong teamwork, the practice promotes social ties among the craftspeople. It also unites them with local residents, including the farmers who provide the ingredients, thus contributing to social cohesion.