@article{oai:kindai.repo.nii.ac.jp:00013435,
 author = {戸井田, 克己},
 issue = {1},
 journal = {近畿大学総合社会学部紀要：総社る, Applied sociology research review Kinki University : Social},
 month = {Aug},
 note = {[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., application/pdf},
 pages = {3--21},
 title = {〈論文〉壱岐の焼酎},
 volume = {1},
 year = {2011},
 yomi = {トイダ, カツキ}
}