UNESCO Sake seems to be on its way, about time!
This week we woke up reading the news of The Yomiuri Shimbun and finding out the Japanese government has unveiled plans in applying for UNESCO heritage for Sake Brewing,
And it is known the Japanese goverment has experience dealing with this type of application, when in 2013 inscribed WASHOKU in the UNESCO “Washoku, Intangible Cultural Heritage of Humanity” and now plans setting up in early 2020’s a new comitee of officials to prepare the application.
In the recent years some “called” Sake Breweries have been set up in different parts of the world and the goverment seems to intend protecting name power and brand recognition from this ancient drink, as in recent years, the goverment resources arm for promoting the branding of Japanese agricultural, forestry, fishery and food products (JETRO) set up The Japan Food Product Overseas Promotion Center (JFOODO) to boost Sake awarenes overseas.
The goverment will be considering some aspects that specially importers of Sake overseas have been workigng hard in the recent years educating clients, such as temperature control, essential for sake brewing as well as throughout the entire logistic chain.
Sake is more susceptible to temperature changes than any wine
however this is not widely known, neither in Japan, with exceptions of devoted Sake Bars and shops, where staff in such environments constantly stress the importance of temperature control, specially in Ginjo, Junmai Ginjo, Daiginjo & Junmai Daiginjo.
Many breweries employ cold storage to ensure quality, with some dedicated high end sakes stored at (-5C) but when these products reach restaurants, those establishments often do not have the right systems in place to store it.
This causes the sake to lose quality before it is even served to the customer, being this one of the most unsecure aspects from customers when ordering Sake overseas.