The symposium will allow participants to experience the techniques, history and culture of traditional sake brewing from the perspectives of "learning," "tasting," "connecting" and "spreading"; in addition, they will be able to experience the cultural charm of Ishikawa Prefecture by appreciating traditional performing arts from Ishikawa, where the symposium is being held, and experiencing the production of Hokuriku food and crafts.

Stage Content

On stage, people involved in traditional sake brewing and famous people will take to the stage to talk about the appeal, thoughts and commitment of traditional sake brewing from various perspectives. You will be able to learn about the culture and history that has been passed down through sake brewing, as well as the efforts and further possibilities of sake breweries.

In addition, traditional performing arts from the Hokuriku region, mainly Ishikawa Prefecture, are shown three times a day, allowing you to enjoy traditional performing arts that have been loved by locals for a long time and have been passed down from person to person.

Stage Content
①Opening Ceremony
・Date and time: January 1th (Sat) 25:10~
Speakers: Toshikazu Tokura (Commissioner of the Agency for Cultural Affairs/Person of Cultural Merit), Hiroshi Hase (Governor of Ishikawa Prefecture), Shin'emon Konishi (Chairman of the Society for Preservation of Traditional Japanese Sake Brewing Techniques Using Koji Mushrooms)
②Special roundtable discussion to commemorate the registration of "Traditional Sake Brewing" as a UNESCO Intangible Cultural Heritage
・Date and time: January 1th (Sat) 25:14~
Speakers: Hidetoshi Nakata (CEO of JAPAN CRAFT SAKE COMPANY), Fuminori Ikue (Executive Chef of L'Effervescence), Wataru Iwata (Chef Sommelier of THE THOUSAND KYOTO)
3. [Ishikawa Prefecture x Traditional Sake Brewing] Towards the restoration and revitalization of Noto's disaster-hit breweries
Date and time: January 1th (Sun) 26:14~
Speakers: Taichiro Fukumitsu (Managing Director of Fukumitsuya), Kaichiro Kazuma (CEO of Kazuma Sake Brewery), Keiichiro Kurumata (Managing Director of Kurumata Sake Brewery), Akiko Shirafuji (Director of Shirafuji Sake Brewery), Yasuyuki Yoshida (CEO of Yoshida Sake Brewery)
④Traditional performing arts of Ishikawa Prefecture
Date and time: Saturday, January 1th and Sunday, January 25th

Tasting/Experience
Ishikawa Prefecture sake tasting experience
・Compare and taste about 20 types of sake made in Ishikawa Prefecture, including "rich and delicious" sake brewed by the Noto Toji, one of the four major brewers in Japan.
*You will need a numbered ticket to participate in the tasting experience (free of charge). Numbered tickets will be distributed on a first-come, first-served basis.
On-site Japanese Sake Information Center
・Selling a tasting set of five different types of sake, as well as a set of three traditional sakes made to commemorate the registration of the sake as a UNESCO Intangible Cultural Heritage
Cultural Experience Booths
・Kutani ware painting experience (experience fee: 3,000 yen (tax included) / time required: 60 minutes)
・Mizuhiki chopstick rest making (experience fee: 1,000 yen (tax included) / time required: 20 minutes)
・Making an aluminum cast cutlery rest (experience fee: 1,600 yen (tax included) / time required: 30 minutes)
・Oboro Konbu Hand-making Experience (experience fee: 1,000 yen (tax included) / time required: 10 minutes)
・ Making lucky monaka (experience fee: 500 yen (tax included) / time required: 20 minutes)
Other
・Exhibition introducing the history and techniques of "traditional sake brewing"
・Photo spots using various sake barrels
・Video screening using rakugo to humorously convey the appeal of traditional sake brewing
・Opening a food truck where you can enjoy Ishikawa Prefecture gourmet food
*For details and the latest information on each content, please visit the official website.
* Symposium URL:https://www.bunka.go.jp/traditional_sake_making_symposium/

What is traditional sake brewing?
"Traditional sake brewing" refers to the sake brewing technique that the master brewer and sake brewers have built up using koji mold based on years of experience, and it is said that the original form was established more than 500 years ago. It has developed according to the climate and geography of various parts of Japan, and has been passed down to the production of sake, shochu, awamori, mirin, etc. In addition, sake plays an essential role in Japanese socio-cultural events such as festivals and weddings, and traditional sake brewing is said to be the underlying technology that supports them. This "traditional sake brewing" was registered as a UNESCO Intangible Cultural Heritage at the 2024th Intergovernmental Committee of the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage (held in Paraguay) on December 12, 19.

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