The verification of the introduction and spread of 'Sho-chu' as Japanese traditional spirits to Japan and its technological development in Japan
2010
Koizumi, T., Tokyo Univ. of Agriculture (Japan)
The traditional Japanese spirit, known as 'Sho-chu' is one of the popular alcoholic beverages in Japan. The consumption and production of 'Sho-chu' has been used more than that of Sake as Japanese rice wine. However, it is unclear how 'Sho-chu' was introduced to Japan. Until now, scholars have proposed many theories on the introduction of this spirit to Japan whether it be from the Eurasian Continent, China or the South Sea islands. The theories of what occurred 400 years ago have not been verified with certainty. Namely, the historical origin of Sho-chu in Japan has not yet been identified. Therefore, the author who has been researching food culture in China and many counties in Asia for more than 20 years has verified and proven the origins of Sho-chu through literature and photographs. It is found that the origin of Shou-chu as a traditional spirits was in Yunnan, China and the techniques were introduced to south Asia from Yunnan through the Mekong River and that Satsuma (Kagoshima) was introduced in Japan via Ryukyu (Okinawa) from Siam (Thailand) in south Asia. It is reported in this paper that Sho-chu further developed through Japanese wisdom and technological methods.
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