Japan sake-brewing joins UNESCO intangible heritage list

The title should say Nihonshu brewing as sake means alcohol in general.

Or "sake and shochu"...and sake is not a "wine". Anyway, congrats to the sake industry, as this may help with sales.

I will drink to that on my upcoming, extended trip to Japan. The selection of nihonshu is getting better and better here in California but prices are often three times the cost compared to Japan.

Chinese calligraphy is already recognized as a UNESCO intangible heritage. Japanese calligraphy is well developed as well and is deserving of the status.

Excellent, well done Japan..

A bunch of factual errors in this article, needs a check.

"Sake is perhaps more Japanese than the world-famous sushi."

Well, given that sushi actually originates in the Mekong Delta, that's not saying much.

Anyway, I don't think it's going to really help boost domestic drinking of sake, since domestic brewers will use this as another chance to jack up prices.

The title should say Nihonshu brewing as sake means alcohol in general.

Exactly but outside Japan nobody want to learn and Japanese are too polite to tell them.

Honestly, I never heard of the UNESCO until I came to Japan. Have there really been tangiable benefits of promoting things as UNESCO?

Negative NancyToday  10:33 am JST

Honestly, I never heard of the UNESCO until I came to Japan. Have there really been tangiable benefits of promoting things as UNESCO?

Me neither. I guess it gives them some self-confidence.

They kind of have an obsession with the Unesco list, they want all of Japan on it.

It’s like Japan had inferiority complex and airs of grandeur, both at the same time.

Congratulations Japan, well deserved.

Well, given that sushi actually originates in the Mekong Delta, that's not saying much.

The most popular sushi in Japan now is farmed Norwegian salmon, an interesting story because a lot of it comes down to marketing by one guy in Norway. Costco sells huge fillets of the salmon, which is really fatty and really tender. Its much sweeter and less "fishy" than wild salmon.

I'm like many Japanese in that I am happy about this news but do not drink nihonshu myself, unless I'm with my neighbours at a festival. We drink the local stuff, but I imagine it will made using industrial methods in big steel vats, not by hand like the posh stuff. I prefer mixed drinks and beer to alcohol you sip.