The UNESCO Intergovernmental Committee confirmed the registration of Japan’s traditional alcohol brewing method as an intangible cultural heritage on December 4 during its meeting in Paraguay.

The brewing method is used to make sake, shochu, and the Okinawan spirit awamori among other alcoholic beverages.

Traditional alcohol brewing technique uses koji, or cooked grains inoculated with fermentation culture, to ferment alcohol.

Brewers passed down the technique that was developed to suit their region’s climate and geography since around the 14th century.

The registration by UNESCO makes the 23rd intangible cultural heritage, taking a place among kabuki and Japanese cuisine.