MAKING OF JAPAN'S ALCOHOLIC DRINKS TO GET UNESCO LISTING“伝統的酒造り” ユネスコ無形文化遺産登録へ

Japan's traditional alcoholic drinks, including sake and shochu, have been gaining popularity around the world. Now the know-how of making them is about to be honored by UNESCO. Japan's Cultural Affairs Agency says a UN advisory panel has recommended the method of making the drinks be added to the world body's Intangible Cultural Heritage list. The original method of producing the beverages, which is still used, was established more than 500 years ago. It involves steaming rice or barley, creating koji mold, and then fermenting the drinks. The craftsmanship has evolved according to the natural characteristics of individual regions and has been passed down through generations. The drinks have long been used in traditional rituals and festivals and have served an essential role in Japanese culture. The cultural agency says the UNESCO committee is expected to make the listing official at a meeting in December in Paraguay.

 ◆Intangible （資産や文化財などが）無形の    an intangible quality or feeling is difficult to describe exactly 

 ◆barley 大麦 a plant that produces a grain used for making food or alcohol