(5 Dec 2024)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Tokyo, Japan - 5 December 2024
1. Various of staff demonstrating pouring of sake into traditional ‘masu’ cup
2. Various of bottles of sake on display
3. Various of Shinuemon Konishi, president of preservation Society of Japanese Koji-based Sake-making craftmanship and Hitoshi Utsunomiya, director of the Japan Sake and Shochu Makers Association posing for photo while holding traditional masu cup
4. SOUNDBITE (Japanese) Shinuemon Konishi, president of preservation Society of Japanese Koji-based Sake-making craftmanship:
“I hope that this will help sake, shochu, awamori, and mirin to be understood by people around the world, even if by just a little. 11 years ago, Japanese washoku cuisine was registered under UNESCO, and Japanese food has certainly spread worldwide. I deeply wish for traditional sake brewing to continue to be understood and spread globally. I think this is the starting point for such a future.”
5. Various of Konishi and Ustynomiya holding banner celebrating UNESCO listing
6. SOUNDBITE (Japanese) Shinuemon Konishi, president of preservation Society of Japanese Koji-based Sake-making craftmanship:
“As you all know, we make our sake in a way that is truly unique in the world: parallel double fermentation, in which saccharification and alcoholic fermentation take place at the same time, even within the same brewing process. We are making our wine in a way that is truly unique. We hope that this will be an opportunity for people in Japan to think about the differences between wine, beer and sake, and how they are made in the same way.”
7. Various of bottles of sake, sochu and awamori sold at the Japan Sake and Shochu Makers Association
8. SOUNDBITE (Japanese) Hitoshi Utsunomiya, director of the Japan Sake and Shochu Makers Association:
“I hope that this will give the people in the brewing industry, from sake production to those who make the raw materials and who serve sake, confidence in the work they do and that they will be proud of what they do.”
9. Sake being poured
10. SOUNDBITE (Japanese) Hitoshi Utsunomiya, director of the Japan Sake and Shochu Makers Association:
"I hope that this will also be an opportunity for Japanese people to take another look at sake, authentic shochu and awamori, which are the essence of their culture. I would like them to try it even once and see what it tastes like.”
11. Various of visitors from Singapore and Laos trying out a selection of sake at the Japan Sake and Shochu Makers Association
12. SOUNDBITE (English) Kelvin Chua, visitor from Singapore:
“It tastes like fresh spring water. What I understand is that sake uses fresh water. This is very light, yet very fruity and aromatic.”
13. Staff serving sake
14. SOUNDBITE (English) Kelvin Chua, visitor from Singapore:
“Sake is really associated with the Japanese culture. For example, wine, you get it from everywhere in the world right now, it's not exclusive to one country. But sake, you can say is exclusive to Japan on itself. So we are here to understand and appreciate the culture from food and drinks.”
15. Visitors during sake tasting
STORYLINE:
Sake is perhaps more Japanese than the world-famous sushi. It's brewed in centuries-old mountaintop warehouses, savored in the country’s pub-like izakayas, poured during weddings and served slightly chilled for special toasts.
The smooth rice wine that plays a crucial role in Japan's culinary traditions was enshrined on Wednesday by UNESCO on its list of the “intangible cultural heritage of humanity."
AP Video shot by Ayaka McGill
Find out more about AP Archive: [ Ссылка ]
Twitter: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
You can license this story through AP Archive: [ Ссылка ]
