毎週水曜の夜は、英語に親しむ「英活」の時間。ビジネスパーソンから英語教師、英語学習者の知的好奇心を刺激する番組です。 「今週のニュース」では、「英語と経済」を同時に学びます。『Nikkei Asia』(日本経済新聞社)の英字記事で、「時事英語」や「ビジネス英語」など、生きた英語をお伝えします。 『日本経済新聞』水曜夕刊2面「Step Up ENGLISH」と企画連動しています。
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Japan’s sake brewers hope UNESCO heritage listing can boost rice wine’s appeal
Manage episode 455165349 series 2530089
内容由レアジョブ英会話提供。所有播客内容(包括剧集、图形和播客描述)均由 レアジョブ英会話 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Deep in a dark warehouse, the sake sleeps, stored in rows of giant tanks, each holding more than 10,000 liters (2,640 gallons) of the Japanese rice wine that is the product of brewing techniques dating back more than 1,000 years. Junichiro Ozawa, the 18th-generation head of Ozawa Brewery, founded in 1702, hoped sake-brewing would win recognition as a UNESCO Intangible Cultural Heritage when the decision was made earlier this month. Sake, the drink of choice for the nobility in “The Tale of Genji”—Japan’s most celebrated work of literature—has been widening its appeal, boosted by the growing international popularity of Japanese cuisine. Sake exports from Japan total more than 41 billion yen ($265 million) a year, with the biggest destinations being the U.S., according to the Japan Sake and Shochu Makers Association. That’s up from about 22 billion yen in 2018. Brazil, Mexico, Southeast Asia, as well as France, and the rest of Europe, all places where Japanese restaurants are gaining popularity, are starting to take a liking to sake. What’s key to sake-making, which takes about two months, including fermentation and pressing, are the rice and the water. For a product to be categorized as Japanese sake, the rice must be Japanese. The relatively soft quality of freshwater in Japan, like the supplies provided by the two wells at Ozawa Brewery, is also critical. The religious connotations of sake are evident at the brewery. The big cedar-leaves ball hanging under the eaves is a symbol of a shrine for the god of sake-making. In Japan, sake is used to purify and to celebrate. Sips from a cup signify the sealing of a marriage. “Sake is not just an alcoholic beverage. It is Japanese culture itself,” said Hitoshi Utsunomiya, director of the Japan Sake and Shochu Makers Association. The UNESCO Intangible Cultural Heritage designation is given to not just historical monuments but also practices passed down generations, such as oral traditions, performing arts, rituals, and festivals. It’s not meant to be used for commercial purposes. But sake officials make no secret of their hope that it will boost global sales, helping the tradition stay alive amid competition from beer, wine, and other modern beverages. This article was provided by The Associated Press.
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2406集单集
Manage episode 455165349 series 2530089
内容由レアジョブ英会話提供。所有播客内容(包括剧集、图形和播客描述)均由 レアジョブ英会話 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Deep in a dark warehouse, the sake sleeps, stored in rows of giant tanks, each holding more than 10,000 liters (2,640 gallons) of the Japanese rice wine that is the product of brewing techniques dating back more than 1,000 years. Junichiro Ozawa, the 18th-generation head of Ozawa Brewery, founded in 1702, hoped sake-brewing would win recognition as a UNESCO Intangible Cultural Heritage when the decision was made earlier this month. Sake, the drink of choice for the nobility in “The Tale of Genji”—Japan’s most celebrated work of literature—has been widening its appeal, boosted by the growing international popularity of Japanese cuisine. Sake exports from Japan total more than 41 billion yen ($265 million) a year, with the biggest destinations being the U.S., according to the Japan Sake and Shochu Makers Association. That’s up from about 22 billion yen in 2018. Brazil, Mexico, Southeast Asia, as well as France, and the rest of Europe, all places where Japanese restaurants are gaining popularity, are starting to take a liking to sake. What’s key to sake-making, which takes about two months, including fermentation and pressing, are the rice and the water. For a product to be categorized as Japanese sake, the rice must be Japanese. The relatively soft quality of freshwater in Japan, like the supplies provided by the two wells at Ozawa Brewery, is also critical. The religious connotations of sake are evident at the brewery. The big cedar-leaves ball hanging under the eaves is a symbol of a shrine for the god of sake-making. In Japan, sake is used to purify and to celebrate. Sips from a cup signify the sealing of a marriage. “Sake is not just an alcoholic beverage. It is Japanese culture itself,” said Hitoshi Utsunomiya, director of the Japan Sake and Shochu Makers Association. The UNESCO Intangible Cultural Heritage designation is given to not just historical monuments but also practices passed down generations, such as oral traditions, performing arts, rituals, and festivals. It’s not meant to be used for commercial purposes. But sake officials make no secret of their hope that it will boost global sales, helping the tradition stay alive amid competition from beer, wine, and other modern beverages. This article was provided by The Associated Press.
…
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