Intangible Cultural Properties
Traditional knowledge and skills of sake-making with koji mold in Japan
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The World of
JAPAN’S TRADITIONAL BREWING
The World of JAPAN’S TRADITIONAL BREWING
There are traditions which have been woven into the fabric of Japan for more than several centuries.
These are offerings to the gods made with the unique Japanese craftmanship using the water, grains and koji of those lands.
It may not be possible to see them with your eyes, but they are everywhere in Japan.
They are in the places where you live, the places where you travel and all the places associated with you.
We will share the appeal of JAPAN’S TRADITIONAL BREWING here.
What Is
JAPAN’S TRADITIONAL BREWING?
JAPAN’S TRADITIONAL BREWING (official name "traditional knowledge and skills of sake-making with koji mold in Japan") refers to the sake brewing technique using koji mold, established by toji (master brewer)and sake brewery workerwith their many years of experience. It is said that the original form of JAPAN’S TRADITIONAL BREWING was settled upon more than 500 years ago. This technique developed in accordance with the climate and natural features of various regions in Japan. It has been passed down to the production of sake, shochu, awamori, mirin and more. Sake also plays an essential role in social and cultural events in Japan such as festivals and weddings. JAPAN’S TRADITIONAL BREWING is considered to be the underlying technique which supports these events. This JAPAN’S TRADITIONAL BREWING was registered as UNESCO Intangible Cultural Heritage at the Nineteenth Session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage (held in Paraguay) on December 5, 2024.
※(注記) Free admission (some sales booths, food trucks and other areas may charge a fee)
※(注記) The amount of food and drink available will be limited.
This food and drink will no longer be available when the stock runs out.
※(注記) We will strictly prohibit people under the age of 20 from drinking.We may ask you to show your ID to confirm your age.
※(注記) Please be aware that photos and videos will be taken by the organizing body and media at the venue, and attendees may be captured in these images. These may be used in advertising materials or published by media outlets on TV, newspapers, magazines, websites, and social media after the event.
We will hold the "JAPAN’S TRADITIONAL BREWING: Passing on the Skills of Brewers and the Culture of Japan to the Future" event. This event will take a look at the history of JAPAN’S TRADITIONAL BREWING in Japan and its future. We hope it will allow many people to experience JAPAN’S TRADITIONAL BREWING from the perspectives of "learning," "tasting," and "connecting and spreading." We will also provide the opportunity to compare the taste of sakes produced by various breweries and toji (master brewers) as well as presentations on stage to showcase the techniques of JAPAN’S TRADITIONAL BREWING and its history and culture that has been preserved and passed down through the ages trough generations.
We will invite prominent figures in the industry from Japan and overseas who are leading the way in protecting and passing on JAPAN’S TRADITIONAL BREWING to give a total of more than 10 programs over the two days of the event. These programs will include talk sessions focusing on the appeal of JAPAN’S TRADITIONAL BREWING and performances of traditional Japanese performing arts.
09:45-10:15
Established by those involved with koto music in Ishikawa Prefecture across schools in 1996, this association aims to promote activities in line with the times and exchanges among members to nurture successors and to spread and develop koto music. The association currently consists of four groups: the Ikuta-ryu Seiha Hogaku-kai, the Miyagi Koto Association, the Todo Ongakukai and the Yamada School. They are engaged in a wide range of activities inside and outside the prefecture. It will perform the Haru no Umi masterpiece by the koto player Michio Miyagi and other pieces at this symposium.
Ishikawa Prefecture Koto Music Federation
Utadhide Nakashima
Ishikawa Prefecture Koto Music Federation
Utaren Fugami
Ishikawa Prefecture Koto Music Federation
Utaaki Kidana
Ishikawa Prefecture Koto Music Federation
Utahatsu Kumakawa
Ishikawa Prefecture Koto Music Federation
Mshouzan Takano
10:15-11:00
We will hold an opening ceremony to commemorate holding this symposium in response to JAPAN’S TRADITIONAL BREWING being registered as UNESCO Intangible Cultural Heritage.
In addition to an address by Shunichi Tokura, Commissioner of the Agency for Cultural Affairs, we will perform kagamibiraki (traditional breaking of a sake cask) with many guests.
We will give original masu (sake cups) for the symposium and serve sake to the participants to being joy to the entire venue.
※(注記)The masu and sake will be distributed on a first-come, first-served basis.
Commissioner of the Agency for Cultural Affairs
Shunichi Tokura
Governor of Ishikawa Prefecture
Hiroshi Hase
Chairman of the Society for the Preservation of Traditional Japanese Sake Brewing Techniques Using koji Mold
Shinuemon Konishi
Chairman of the Ishikawa Sake Brewers Association
Kazunari Shata
Person of Cultural Merit
Hisao Taki
Representative Director & President of THE HOKKOKU SHIMBUN
Takahiro Sunazuka
Director General of the Kanazawa Regional Taxation Bureau
Shozo Osanai
Director General of Hokuriku Regional Agricultural Administration Office
Tomonobu Endo
2023 Miss SAKE
Kotoko Yamada
2024 Miss SAKE
Yuri Minami
11:30-11:50
Gojinjo-daiko is a traditional performing art of Nafune Town, Wajima City in Ishikawa Prefecture. It involves masked performers bravely dancing while beating war drums. When Uesugi Kenshin attacked Nafune Village in 1576, the villagers, making use of the wisdom of their elders, donned masks and beat drums while launching a night attack. It is said that they were able to drive away Uesugi's forces. Gojinjo-daiko is now listed as an intangible cultural asset of Ishikawa Prefecture.
Gojinjo-daiko Preservation Society
12:00-12:40
Traditional sake brewing has been a part of culture rooted in Japan since ancient times. It is not possible to talk about food culture without mentioning the sake, shochu, mirin and awamori made using sake brewing techniques. While sharing in common the use of koji, there are differences in flavor depending on the climate and techniques characteristic of each region. We will deepen our understanding of traditional sake brewing with an introduction to the sake brewing in each region from brewers in those regions.
Director of the Japan Sake and Shochu Makers Association (Facilitator)
Hitoshi Utsunomiya
Chairman of the Society for the Preservation of Traditional Japanese Sake Brewing Techniques Using koji Mold
Shinuemon Konishi
Counsellor to the Japan toji Guild Association / Honorary Chairman of the Nanbu toji Association / Advisor to Tentaka Shuzo Co., Ltd.
Koetsu Sugumachi
General Manager of the Brewing Division and Chief Brewer of Suwamikotsuru Sake Brewery
Shigehiko Takeuchi
Director (Analysis and Brewing Technology), National Tax Agency
Tomoko Iwata
2023 Miss SAKE
Kotoko Yamada
13:00-13:20
This association came into existence by bringing together the Prefectural Traditional Japanese Music and Dance Association, which was launched in 1955, and the Prefectural Traditional Japanese Music and Dance Special Selection Association, which was established in 1990, with the aim of developing the traditional Japanese music and dance Ishikawa is proud of and passing it onto the next generation. Ishikawa Prefecture, once an affluent castle town, is rich in the performing arts, crafts, fine arts, food culture and more. Please enjoy the rhythm of the traditional Japanese music instruments that have been nurtured in Ishikawa.
Ishikawa Prefecture Traditional Music and Dance Association
Mai Tousha
Ishikawa Prefecture Traditional Music and Dance Association
Garen Kitamura
Ishikawa Prefecture Traditional Music and Dance Association
Aya Kagayama
Ishikawa Prefecture Traditional Music and Dance Association
Tamae Mochizuki
14:00-14:40
We present a panel discussion featuring Hideyoshi Nakata, who has visited over 400 sake breweries across Japan and has been actively involved in various activities to promote the development of the alcoholic beverage industry; Fumiyuki Noma, who, as the executive chef of the French restaurant "L'Effervescence," has been practicing sustainability-conscious gastronomy and has been actively communicating on a global scale; and Wataru Iwata, who, as the chef sommelier of "THE THOUSAND KYOTO," has achieved remarkable results in international competitions and is leading the industry. They will discuss 'sake,' which is brewed based on traditional sake-making methods.
Hidetoshi Nakata
Executive Chef of L'Effervescence
Shinobu Namae
Chef Sommelier at THE THOUSAND KYOTO
Wataru Iwata
09:45-10:25
The Kaga-jishi Lion Dance Association was launched in 2020. It is an organization which brings together Kaga-jishi lion dance preservation societies from nine towns. The association aims to promote exchanges between young people from each society and to improve their performances. Based on this aim, it supports the revitalization of lion dances and organizations struggling with a lack of members. Four organizations will demonstrate a joint dance performance using the lion masks of the Ono Town Lion Dance Preservation Society at this symposium.
Kaga-jishi Lion Dance Association
10:35-11:15
While there is a long history of men playing an active role in traditional sake brewing, outdated customs are now being swept away and the number of women involved in sake brewing is increasing. Nevertheless, there are still many breweries with an environment that assumes women will not work there as conventional customs remain in some old breweries. Female kuramoto (brewers) and toji (master brewers) will talk here about the barriers and inconveniences they face when brewing sake and also about the commitment to sake brewing distinctive of women.
Representative Director & President of Kita Shuzo Co., Ltd.
Mayuko Kita
Former Toji (Master Brewer) of Omon Sake Brewery
Kazuko Shiiya
Editor Covering Food and Alcohol (Facilitator)
Kanako Kanki
11:30-11:50
Launched in 1998, this organization promotes research into the folk songs of Ishikawa and Hokuriku with a focus on the Tsugaru shamisen. The organization performs throughout Japan and overseas. They are also a member of the Ishikawa Prefecture Folk Song Association and the Kanazawa City Folk Song Association. Through these activities, they contribute to the development of local culture. In addition to performing at nursing care facilities as volunteer activities, in these days, they have also been focusing their efforts on activities in kindergartens and schools to spread Tsugaru shamisen and folk songs. They will put on a performance focused on Tsugaru folk songs at this symposium.
Meikokai
12:00-12:40
With JAPAN’S TRADITIONAL BREWING being registered as UNESCO Intangible Cultural Heritage, Japanese sake is attracting more and more attention every year not only in Japan but overseas as well. Sake on Air shares the appeal of sake from Japan to the world. It will hold a talk at this symposium with Tokubee Masuda about the further overseas expansion of traditional sake brewing and the appeal of traditional sake brewing from a non-Japanese perspective.
Producer of Sake on Air
Frank Walter
Host of Sake on Air
Chris Hughes
Chairman of Masuda Tokubee Shoten Co., Ltd.
Tokubee Masuda
13:00-13:20
This company has won many national competitions and has received numerous ministerial awards such as the Minister of Education Award. Aiming to spread and pass on folk songs and folk dances, they hold commemorative performances in Kanazawa City every two to three years. In addition, they continue to energetically engage in activities inside and outside of Ishikawa Prefecture including Kanazawa City. The performers look to perform on stage with all their hearts so that many people can enjoy the precious songs and dances of Japan.
Seo Akemi Folk Dance Company
14:00-14:40
Sake breweries in Ishikawa Prefecture were greatly damaged by the Noto Peninsula Earthquake in January 2024. Against that backdrop, rebuilding is currently underway to pass on the culture of traditional sake brewing. The registration of traditional sake brewing as a UNESCO Intangible Cultural Heritage has provided a powerful boost to reconstruction efforts. We will welcome those who are continuing to protect that sake and those sake breweries in Ishikawa Prefecture to this symposium. They will talk about the current state of sake in Noto after the earthquake and their hopes for the future.
Managing Director of Fukumitsuya Sake Brewery (Facilitator)
Taichiro Fukumitsu
President and Representative Director of Kazuma Sake Brewery Co., Ltd
Kaichiro Kazuma
Managing Director of Shata Shuzo Co., Ltd.
Keiichiro Shata
Director of Hakuto Sake Brewery Co., Ltd.
Akiko Hakuto
President and CEO of Yoshida Shuzoten Co., Ltd.
Yasuyuki Yoshida
We will offer opportunities to taste and buy sake as well as experiences of making pieces of traditional Japanese crafts. You will also be able to enjoy a traveling exhibition by the Japan Sake and Shochu Information Center the and to try foods from food trucks.
You can compare and taste 24 types of sake brewed in Ishikawa Prefecture, including the 'rich and mellow' sake brewed by the Noto Toji, one of Japan's four major Toji groups. Enjoy the different flavors crafted with care, varying by region and brewing method. Find your favorite cup!
* On the day of the event, we will provide 8 sets of 3 kinds each. You can compare 2 sets (6 kinds) of your choice. Number of sessions: First day 11:30 ~ 16:00 (6 sessions in total), Second day 10:15 ~ 16:00 (8 sessions in total)
* A numbered ticket is required to participate. The tickets will be distributed on a first-come, first-served basis at the venue from 10:00 on both days (one ticket per person per session). You cannot choose the session.
* We plan to distribute 50 tickets per session. Please note that the number of tickets is limited, and we may not be able to accommodate everyone. Thank you for your understanding.
The Japan Sake and Shochu Information Center, which promotes the appeal of sake, authentic shochu, awamori and more in Tokyo, will be exhibiting temporarily in Ishikawa Prefecture. It will be selling a tasting comparison set of five popular sakes it has selected and a set of three sakes made to commemorate the registration of traditional sake brewing as UNESCO Intangible Cultural Heritage.
You can enjoy using the five colors of Kutani (deep blue, yellow, red, purple and green) to freely paint the overglaze on a piece of pottery whose undercoat has been applied by a craftsman in this experience. Your completed piece will be shipped to you at a later date after it has been fired.
Experience fee: 3,000 yen (payment on delivery; can ship only within Japan)
Time required: 60 minutes
This is an experience which allows you to make by hand a chopstick rest with your own original design using Kanazawa's traditional craft of mizuhiki. You can have fun making your own chopstick rest using colorful mizuhiki. You can take the chopstick rest you have completed home with you.
Experience fee: 1,000 yen
Time required: 20 minutes
Use engraved stamps to stamp your own original pattern onto chopstick rests and cutlery rests made from aluminum. Even small children can take part and enjoy making a one-of-a-kind piece in the world.
Experience fee: 1,600 yen
Time required: 30 minutes
This is an experience which allows you to come into contact with the food culture brought about by kitamaebune (cargo ships that sailed the Japan Sea during the Edo period) and Tsuruga's local industry of tesuki oboro konbu (hand shredded kelp). You can see up close the skills of craftsmen active in Tsuruga and experience the fun of shredding kelp yourself. You can take home the kelp you have shredded.
Experience fee: 1,000 yen
Time required: 10 minutes
Make your own monaka wafer cakes for clear broth soup while coming into contact with the food culture and crafts of Kanazawa under the concept of "eat good luck." Have fun making your monaka wafer cakes by stuffing it with your favorite ingredients including wheat gluten, adlay and dried ingredients! You will have even more fun eating them!
Experience fee: 500 yen (to make two monaka wafter cakes)
Time required: 20 minutes
Five popular food trucks from Ishikawa Prefecture will be available!
We have prepared a variety of dishes including burgers made with Noto beef, curry and crepes made with Noto pork, okonomiyaki with Noto oysters, and sweets such as chiffon cakes made with Noto sake lees. Enjoy the richness and flavors of Noto's cuisine.
We have prepared a sales area where you can purchase Ishikawa's sake and local products. Additionally, there will be photo panel exhibits that convey the reconstruction of Ishikawa Prefecture, as well as displays introducing the history and techniques of traditional sake brewing. Highlights also include a sake barrel photo spot perfect for sharing on social media, and videos featuring humorous rakugo storytelling that conveys the charm of traditional sake brewing. Enjoy this space that deepens your understanding of traditional sake brewing through both visual and sensory experiences.
We offer a variety of products in our sales corner, including bottles of sake available for purchase after sampling different varieties of Ishikawa's sake through a tasting experience.
In addition, we have Noto's craft beers and non-alcoholic beverages, as well as processed foods that pair well with sake, such as squid yakisoba, Noto's renowned Noto oysters, and Noto's turban shells.
All the proceeds from sake sales will be used for the reconstruction of the Noto alcoholic beverage industry. Enjoy Noto's sake and food while supporting the rebuilding of Noto.
Exhibitor: Ishikawa Prefecture Retail Liquor Association Federation
We have prepared essential items for Ishikawa residents' kitchens, such as 'Tori Yasai Miso,' the fish sauce born from Noto's tradition 'Noto Ishiri,' as well as sweets and snacks. We look forward to your visit.
Exhibitor: Shirayama Shoten
We introduce the 'Support by Eating Hokuriku' campaign, which supports businesses and agricultural, forestry, and fishery producers affected by the Noto Peninsula earthquake, as well as Japan's proud Japanese cuisine.
We will also display rice used to make delicious Japanese sake. Please come and visit us!
Exhibitor: Hokuriku Regional Agricultural Administration Office
Panels will be displayed to convey the journey from the occurrence of the earthquake to the current state of recovery. We will introduce the efforts and current status of those involved in sake brewing in Ishikawa and Noto.
We present detailed panel displays introducing the basic knowledge, history, and techniques of traditional sake brewing. Visitors can also view valuable tools and materials such as koji trays, koji starter, and yeast. Additionally, we have set up an impressive photo spot featuring rows of sake barrels that you'll want to share on social media. Please enjoy your visit.
During the symposium, we will be screening original videos, including 'Shin Nihonshu Banashi 2024,' where female rakugo storyteller Anju Kinbaratei narrates the charm of traditional sake brewing through rakugo.
Alcohol is for those who are 20 years old or older.
Please refrain from drinking during pregnancy or breastfeeding.
Stop! Drunk driving.
Moderation is key when it comes to alcohol.
The first female rakugoka from Okinawa. She has an unusual background as she was a former actor. She heard rakugo for the first time at a solo performance by Yonosuke Kingentei. Stunned by the richness of his expressiveness, she decided to become his apprentice.
With promotion to futatsume (the second highest rank of rakugoka) in February 2023, her popularity has been soaring. For example, her first solo performance saw members of the audience standing to watch it because all the seats had been sold.
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