The knowhow for producing traditional Japanese alcoholic drinks, including sake and distilled spirits such as shochu and awamori, is set to be added to UNESCO's Intangible Cultural Heritage list.

Japan's Cultural Affairs Agency said on Tuesday that a UN advisory panel has just announced a recommendation to that effect.

Japan's original method of producing the beverages was established more than 500 years ago. The traditionally cultivated process involved steaming rice or barley, creating koji mold and fermenting the drinks. The craftsmanship has evolved according to the natural features of each region and has been passed down through generations, taking into account the local climate and environment.

The drinks produced with the techniques are used in traditional rituals and festivals, and are said to have served an essential role in Japanese culture.

The cultural agency says UNESCO's committee is expected to make the listing official at a meeting in Paraguay in December.

Japan already has 22 items on the list, including nogaku theater, washoku cuisine and local folk dances. Japan is seeking to have traditional shodo calligraphy listed as well.