In early December, UNESCO added Japan's sake-brewing process to its Intangible Cultural Heritage list, officially recognizing a tradition that dates back more than 1,000 years. Over the centuries, Japanese brewers have used trial and error to refine their method, which involves sprinkling mold spores over rice to create a critical ingredient called koji, before passing on their expertise to the next generation. Despite a growing appreciation for the drink around the world, breweries are facing headwinds at home, where consumption has been declining for decades. One innovative operation is working on new sakes that are better suited to foreign palates, while other businesses are venturing into so-called craft sake to win over new fans. We look at how a drink rooted in a centuries-old tradition is opening up a world of new possibilities. Guests: Yoshida Rui (Bar poet) Imada Shuso (General Manager, Japan Sake and Shochu Information Center)