Japan’s gourmet tourism sector is set to receive a boost from UNESCO’s anticipated recognition of koji mould-based alcohol brewing techniques as an Intangible Cultural Heritage, expected in early December.
Koji, which contains enzymes that break down starches into sugar, is used to make sake, shochu and awamori: three traditional Japanese alcoholic beverages. This brewing technique promotes “strong social ties and cohesion among craftspeople and communities” while also supporting sustainability and food security by “safeguarding clean water and essential grains,” according to the UNESCO advisory panel that made the recommendation.
A final decision on the listing will be made at the UNESCO intergovernmental committee meeting in Paraguay. Success would increase awareness of sake, shochu and awamori, which could lead to more inbound tourists seeking tours, tastings and…
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