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〈論文〉壱岐の焼酎
https://kindai.repo.nii.ac.jp/records/13435
https://kindai.repo.nii.ac.jp/records/13435616e9d3d-cb57-43c6-abc0-f5b3aff9e680
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AA1253453X-20110825-0003.pdf (2.4 MB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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| 公開日 | 2011-09-06 | |||||||||
| タイトル | ||||||||||
| タイトル | 〈論文〉壱岐の焼酎 | |||||||||
| タイトル | ||||||||||
| タイトル | Iki Shochu: A traditional japanese spirit | |||||||||
| 言語 | en | |||||||||
| 著者 |
戸井田, 克己
× 戸井田, 克己
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | Shochu, Iki Island, Awamori, Aoshio, Korean Peninsula | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 著者(英) | ||||||||||
| en | ||||||||||
| TOIDA, Katsuki | ||||||||||
| 著者 所属 | ||||||||||
| 近畿大学総合社会学部 社会・マスメディア系専攻; 教授 | ||||||||||
| 著者所属(翻訳) | ||||||||||
| Kinki University | ||||||||||
| 版 | ||||||||||
| 出版タイプ | VoR | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||
| 出版者 名前 | ||||||||||
| 出版者 | 近畿大学総合社会学部 | |||||||||
| 書誌情報 |
近畿大学総合社会学部紀要：総社る en : Applied sociology research review Kinki University : Social 巻 1, 号 1, p. 3-21, 発行日 2011-08-01 |
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| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | [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. | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
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Cite as
戸井田, 克己, 2011, Iki Shochu: A traditional japanese spirit: 近畿大学総合社会学部, 3–21 p.
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