〈論文〉壱岐の焼酎

機関リポジトリ Web Site

書誌事項

タイトル別名
  • Iki Shochu: A traditional japanese spirit
  • イキ ノ ショウチュウ

この論文をさがす

説明

[Abstract] In this paper, I would like to study the cultural position of Iki Shochu, a distilled liquor, a spirit native only to Iki Island, Nagasaki prefecture, Japan. Iki Shochu is made from barley, rice, and water, and has a tradition of over 400 years. At present, there are four Shochu brands protected as geographic indications by the World Trade Organization (WTO). They are "Iki Shochu," "Kuma Shochu," "Satsuma Shochu," and "Ryukyu Awamori." In the four production regions, distilleries of Iki Shochu are distributed most densely, and distilleries of Satsuma Shochu most sparsely. In this paper, I will first organize the historical development of the culture of Japanese Shochu manufacture, and then consider the position of Iki Shochu. Iki may be the terminal of the spread of Shochu both from Southeast Asia and the Korean Peninsula. The Southeast Asia route ran through Ryukyu (Okinawa); therefore, the Japan Current (Kuroshio) and Tsushima Current (Aoshio) played a large role in its arrival on Iki Island.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ