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わが国における伝統の酒造業の革新と持続的成長
http://hdl.handle.net/10487/3409
http://hdl.handle.net/10487/34095be4dbd7-3a4d-45d5-8dbf-b61821808567
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kana-9-5-0006.pdf (2.6 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2009-03-13 | |||||
| タイトル | ||||||
| タイトル | わが国における伝統の酒造業の革新と持続的成長 | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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 |
八久保, 厚志
× 八久保, 厚志× Hachikubo, Koshi |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | It is necessary for discussion about sustainable development to examine not only contemporary leading sectors but also traditional manufacturing sectors. The production system of traditional industrial sectors, contrasting with the many leading sectors based on the modern technologies, have developed spontaneously and peculiar unit now. Some of them play important part in the formation of local economies. In Japan, the sectors, which have innovated their existing technologies and moreover have obtained non-local markets, are called 'Jiba Sangyo'. Then, the sustainable development of 'Jiba Sangyo' is important in regional and national economy. This paper reports the development and contemporary significance of the Japanese brewing industry as a case study to gave direction to the sustainble development of 'Jiba Sangyo'. The most popular alcoholic drink in Japan is 'Seisyu' (refine sake) made from rice. In addition to this, demand for 'shochu' (white distilled liquor) made from various material is growing in recent years. The companies, which make both type of alcoholic drink, are traditional sectors in the Japanese brewing industries and are located in every major region. Now, they are investing in the foreign countries to expand their market overseas. The trend toward market expansion and locational diffusion is making some environmental problem. We can point two problem; the reuse of process waste and the efficient use of raw material. For example, in the one hand, competition for a high degree of 'Seishu' purity wastes a lot of material, in the other hand, production of high quality 'Shotyu' makes unavoidably large quantities of distillation-lee, which is often discharge into the ocean. Every country will face same problem in near future as the development of traditional sectors. However, in traditional sectors, it is difficult for the companies to get government supports for minimization of environmental emission, because their company size is generally so small. In this sense, the experiences of the Japanese 'Jiba Sangyo' companies may give direction to the developing small-sized traditional sectors in another countries. | |||||
| 書誌情報 |
人文学研究所報 巻 37, p. 77-85, 発行日 2004-03-30 |
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| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00122854 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| その他の言語のタイトル | ||||||
| その他のタイトル | Development of the brewing industry in Japan : The resutracturing of traditional industry and its implication for sustainable development | |||||
| 出版者 | ||||||
| 出版者 | 神奈川大学 | |||||
