「伝統的酒造り」、無形文化遺産へ　日本酒や焼酎、泡盛など―ユネスコ評価機関が登録勧告

　文化庁は５日、政府が国連教育科学文化機関（ユネスコ）の無形文化遺産に再提案していた「伝統的酒造り」について、ユネスコの評価機関が「登録」を勧告したと発表した。１２月２～７日にパラグアイで開催予定の政府間委員会で正式決定される見通し。
　阿部俊子文部科学相は５日の閣議後記者会見で、「伝統的酒造りはわが国の大切な文化で、勧告は大変喜ばしいこと。引き続き登録に向け、最善を尽くしていく」と述べた。
　伝統的酒造りは、こうじ菌を用い、日本酒や焼酎、泡盛などを造る技術。登録されると２０２２年の「風流踊（ふりゅうおどり）」以来で、日本の無形文化遺産は２３件目となる。（2024/11/05-16:28）

An advisory panel to UNESCO has sought to register traditional Japanese sake brewing techniques using koji mold as intangible cultural heritage, Japan's Cultural Affairs Agency said Tuesday.
   The registration is expected to be formalized at a meeting of a UNESCO intergovernmental committee, scheduled for Dec. 2-7 in Paraguay.
   The traditional techniques to make sake as well as "shochu" and "awamori" distilled spirits will be the 23rd intangible cultural heritage for Japan.
   The prototype of traditional sake brewing was established more than 500 years ago, and the techniques were developed in accordance with the climate and culture in various parts of Japan, according to the Japanese agency.
   Sake produced by "toji" master brewers plays essential roles in Japanese culture such as ceremonies and festivals, the agency said.