The Committee
- Takes note that Japan has nominated Traditional knowledge and skills of sake-making with koji mold in Japan (No. 01977) for inscription 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.
- Considers that, from the information included in the file, the nomination satisfies the following criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
R.1: The element is the traditional knowledge and skills of sake-making using koji mold in Japan. The practitioners and bearers of the element are craftspeople who have mastered the knowledge and skills of sake-making using the koji mold, as well as two notable organisations that represent the main communities of the element and are responsible for its transmission. The knowledge and skills of sake-making are transmitted at three levels: individual, regional and national. The traditional method of transmission involves the apprenticeship scheme, while many regional unions and the two national organisations also support the transmission through various programmes and efforts. The element promotes strong social ties and cohesion among craftspeople and the communities concerned. The element has strong cultural meanings for the communities and sake is indispensable in festivals, weddings, rites of passages and many other socio-cultural occasions in Japan.
R.2: The element contributes to food security, environmental sustainability including climate change, sustainable consumption and production, and peace and social cohesion. The element contributes to food security and environmental sustainability by safeguarding clean water and essential grains like rice and barley, all of which are vital for sake production. Communities also ensure sustainable food production and environmental protection around breweries. In terms of gender equality, after the twentieth century, sake-making is open to all genders. Sake-making fosters peace and social cohesion by uniting craftspeople and local residents. It also promotes sustainable consumption and production, minimizing waste through efficient resource use and recycling.
R.3: Various safeguarding measures other than the apprenticeship system are planned and implemented by communities themselves in a systematic manner. Craftspeople maintain documentation and records of their practice at their breweries. Regional unions organize lectures and dispatch technical advisors to local breweries. Moreover, the Japan Toji Guild Association and the Preservation Society of Japanese Koji-based Sake Making Craftsmanship work on improving conditions for the transmission of the element. Safeguarding measures taken by the government include holding annual competitions for sake makers to refine their skills, providing subsidies to communities for transmission activities, creating a certification exam for sake craftspeople, and developing koji mold and yeast cultures for sake. The Preservation Society of Japanese Koji-based Sake Making Craftsmanship gathers information on the progress of safeguarding measures and their results from the responsible entities. The Society will also be responsible for monitoring the unintended results of inscription.
R.4: Craftspeople took part in a national survey organized by the Agency for Cultural Affairs, which allowed for the collection of information regarding the safeguarding measures. The communities concerned provided their free, prior and informed consent to the nomination. They also provided documentation and fully cooperated to prepare the nomination file.
R.5: The element is listed on the Inventory of the Intangible Cultural Heritage in Japan in December 2021. The inventory is maintained by the Agency for Cultural Affairs, Government of Japan. Information on the inventorying process was included in the 2016 periodic report submitted. The communities concerned with each ICH element provide information on the element during the inventorying process. The communities also provide information on updates such as the state of transmission during the annual updating of the inventory.
- Decides to inscribe Traditional knowledge and skills of sake-making with koji mold in Japan on the Representative List of the Intangible Cultural Heritage of Humanity;
- Commends the State Party for a good quality video that provided a detailed visual presentation of the cultural practices associated with the element.