「伝統的酒造り」提案へ　ユネスコ無形文化遺産候補―文化審

　文化審議会は２５日、国連教育科学文化機関（ユネスコ）無形文化遺産の候補に、日本酒や焼酎、泡盛など、こうじ菌を使った日本の伝統的な酒造りの技術を提案すると決めた。関係省庁連絡会議での了承を経て、３月末にユネスコに提案書を出す。２０２４年１１月ごろに開かれるユネスコの政府間委員会で、登録の可否が審議される見通し。
　提案理由で文化審は、「手作業の技として築き上げてきた伝統工芸技術であり、酒そのものは日本人の社会的慣習や儀式、祭礼行事にも深く根ざしている」と説明した。（2022/02/25-18:59）

Japan's Cultural Affairs Council decided Friday to propose traditional Japanese sake brewing techniques using koji mold as a candidate for UNESCO intangible cultural heritage listing.
   After seeking approval at a meeting of relevant government agencies, the government council will submit a proposal on the registration of the traditional brewing techniques to the U.N. organization at the end of March, people familiar with the matter said.
   The UNESCO Intergovernmental Committee is expected to deliberate whether to inscribe them at its November 2024 meeting.
   "Sake brewing is a traditional craft technique that has been established as work of the hand, and sake itself is deeply rooted in the social customs, rituals and festive events of Japanese people," the council said of its reason for the proposal.
   Koji is also used to make "shochu" and "awamori" distilled spirits.