UNESCO recognized Japan's traditional alcohol brewing method as an intangible cultural heritage on December 5th, 2024! This includes the brewing techniques for sake, shochu, and awamori.
Japanese alcohol brewing is made using traditional methods, with koji mold being an important ingredient in the fermentation process. This method has been passed down for over 500 years by sake brewers and toji (master brewers), and it has changed over time to match the local climate and region. Recently, sake, also known as rice wine, has been gaining popularity worldwide.
Two important elements in making great sake are water and rice. Shizuoka has clean spring water from Mount Fuji and the Southern Alps, making it perfect for brewing sake. Each area of Shizuoka has its own distinct sake breweries, and the locals take great pride in preserving their unique taste. Some sake varieties have also won prestigious awards. However, with the number of toji steadily declining, small local sake breweries are facing great challenges. It is crucial to preserve this tradition.
Rice is harvested in autumn and used to make sake. From December to March, the new sake, called Shin-shu (新酒), is available. Why not try the fresh, crisp taste of new sake? It’s perfect with Japanese food!
I can take you on a tour of a sake brewery where you can learn how sake is made and enjoy a sake tasting!
Akane
photo by 写真AC
