Research on “Traditional Sake Brewing” (Japan-Korea Intangible Cultural Heritage Research Exchange Program)
The Department of Intangible Cultural Heritage of the Tokyo National Research Institute for Cultural Properties and the Intangible Heritage Bureau of the National Heritage Service of the Republic of Korea have been conducting research exchanges since 2008. This includes a joint research exchange program in which staff from one institution are dispatched to the other for two to four weeks. In 2025, Ms. Cho Sun Young was dispatched from Korea from July 14 to August 2 to conduct joint research on Japan’s “traditional sake brewing.”
It is still recent news that “traditional sake brewing” was registered as a National Intangible Cultural Property in 2021 and subsequently inscribed on UNESCO’s “Representative List of the Intangible Cultural Heritage of Humanity” in 2024. In the Republic of Korea, Munbaeju (a distilled liquor from the Pyongan Province region), Myoncheon Doju (a brewed liquor from the Myoncheon region of Chungcheongnam-do), and Gyeongju Gyodong Beopju (a brewed liquor from Gyeongju City, North Gyeongsang Province) are designated as National Intangible Cultural Heritage with certified holders or holding groups, while Makgeolli brewing is a traditional community brewing method without a certified holder or holding group. Each of these items of cultural heritage is being protected and promoted with efforts to safeguard them.
Field research was conducted in the cities of Aizuwakamatsu and Kitakata in Fukushima Prefecture and Nishinomiya in Hyogo Prefecture, Gose City in Nara Prefecture, Kyoto City in Kyoto Prefecture, and in Tokyo. During the research, we visited sake breweries and brewing companies, interviewed people involved in sake brewing, and heard about the current state, challenges, and outlook for traditional sake brewing.
What was interesting while listening to these stories was that at every place we visited, we heard the following comment: “Even though it’s traditional sake brewing, we actively introduce mechanization and automation where possible. However, only humans can make the decisions on adjustments of the flavor. The parts that humans are involved in won’t change, and we think that’s tradition.” We heard the same comments from sake breweries that produce on a large scale in factories as from breweries that produce on a small scale with a staff of just approximately a dozen people.
We tend to think of “tradition” as preserving the same old forms without changing them. However, intangible cultural heritage is living heritage of today and change often leads to continuity. Through this joint research, we had the opportunity to rethink the intrinsic qualities of intangible cultural heritage.
Ms. Cho Sun Young’s preliminary research results were presented at the Tokyo National Research Institute for Cultural Properties on August 1st. The results of this project will be compiled into a report entitled “Japan-Korea Intangible Cultural Heritage Research Report.”