Japanese sake brewing gets global recognition - but will locals start drinking it?

Yesterday in Paraguay‚ UNESCO made a big-time decision about Japans drink-making skills: sake brewing is now a super-special cultural thing (which means its really important to keep around)

The old-school process of making sake needs rice water yeast and koji-mold mixed up just right. Its not like making wine at all - more similar to beer-making and takes many weeks to get done. People can drink it hot cold or room-temp; whatever makes them happy

Takehiro Kano (who speaks for Japan at UNESCO) was pretty excited about this news: “We are very happy‚“ he said while testing some sake with other folks at the meeting

This international recognition will help Japanese people get interested again in sake brewing; its good for passing skills to younger folks

Even though sake is super-important for Japanese parties and special events its not doing so hot at home these days. But heres the funny thing - people in other countries are getting more into it (which is making sake-makers think about selling more overseas)

UNESCO also picked some other cool stuff to protect yesterday:

• Spanish cider-making from Asturias
• Big barrel-making in Guatemala
• Some other neat cultural things

The sake-makers hope this fancy new status will make both Japanese and non-Japanese people want to drink more of their special rice-wine‚ but its gonna take some time to see if that works out