31 January 2025: Reception to celebrate the inscription of “Traditional Knowledge and Skills of Sake-making with Koji Mold in Japan” on the ICH Representative List
2025/1/31
@Kura Master
On January 31, a reception was held at the Maison de la Culture du Japon in Paris, inviting high-rank officials of the UNESCO Secretariat and Permanent Delegates to UNESCO. The reception was organised to celebrate the inscription of “Traditional Knowledge and Skills of Sake-making with Koji Mold in Japan” on the Representative List of the Intangible Cultural Heritage of Humanity at the 19th session of the Intergovernmental Committee of the Convention for the Safeguarding of the Intangible Cultural Heritage held in Asunción, Paraguay last month.
At the reception, Ambassador Kano gave a speech to about 100 guests, introducing various aspects of Japanese food and beverage culture, including "Traditional Knowledge and Skills of Sake-making," which was recently inscribed on the Representative List, "Washoku, traditional food cultures of the Japanese, especially for the celebration of the New Year," which was inscribed in 2013, and "B-Class Gourmet food. The Osaka-Kansai Expo, which will open its doors from April to October this year, was also highlighted.
Japan will continue to contribute to the preservation and transmission of Japan's cultural heritage, including “Traditional Knowledge and Skills of Sake-making”.
At the reception, Ambassador Kano gave a speech to about 100 guests, introducing various aspects of Japanese food and beverage culture, including "Traditional Knowledge and Skills of Sake-making," which was recently inscribed on the Representative List, "Washoku, traditional food cultures of the Japanese, especially for the celebration of the New Year," which was inscribed in 2013, and "B-Class Gourmet food. The Osaka-Kansai Expo, which will open its doors from April to October this year, was also highlighted.
Japan will continue to contribute to the preservation and transmission of Japan's cultural heritage, including “Traditional Knowledge and Skills of Sake-making”.