식민지시기 부산지역 주조업(酒造業)의 현황과 의미 (The Liquor Industry and Its Implications in Busan during the Japanese Colonial Rule)

서지정보

· 발행기관 : 부산경남사학회
· 수록지 정보 : 역사와경계 / 95호 / 63 ~ 142페이지
· 저자명 : 김승

초록

일제하 일본인들에 의해 근대식 주조업이 확산되면서 한국인의 전통적 민속주들은 많이 사라지게 되며 그 결과 현재와 같은 소주 중심의 주류문화가 정착되기에 이른다. 따라서 일제하 주조업에 대한 연구는 한국인의 고유한 술맛들을 어떻게 잃어버리게 되었는지 그 과정을 추적하는 작업이기도 하다. 일제하 주조업은 산업에서도 매우 중요한 위치를 차지하고 있었기 때문에 주조업 연구는 사회경제적 측면에서뿐만 아니라 문화사적 측면에서도 의미 있는 작업이 될 것이다. 부산은 일제하 “반도 청주계의 꽃”으로 불릴 만큼 청주를 비롯한 각종 ‘술의 도시’이기도 하였다. 당대의 이런 평가에도 불구하고 정작 부산지역 주조업에 관한 연구는 전무하다고 해도 과언이 아닐 것이다.
본고에서는 이런 점들을 염두하면서 근대 주조업의 발상지였던 부산에서 생산된 청주, 소주, 탁주 등을 중심으로 각 주류의 생산 현황과 그것이 갖는 역사적 의미들에 대해 살펴보고자 하였다. 부산에서 생산된 청주는 1920년대 중반까지 전국 1위의 위치를 차지하였다. 부산의 청주는 1930년대 들어와서도 마산과 함께 1,2위를 다투며 여전히 그 명성을 유지하였다. 소주 역시 상황은 마찬가지였다. 1926년 여름 부산의 마스나가양조소(增永釀造所)에서 생산한 신식소주(주정식소주=희석식소주)는 국내 소주시장의 판도를 뒤흔들었다. 여기에 1929년부터 신식소주를 대량 생산하게 되는 대선양조주식회사가 부산에 창업하면서 부산은 평양과 더불어 국내 소주시장의 중심 도시로 자리매김하게 된다.
한편 탁주는 청주, 소주 등과 달리 대부분 조선인 토착자본가에 의해 생산되고 있었다. 따라서 본고에서는 부산과 함께 동래지역의 탁주 현황을 살펴보고 탁주 제조업자들에 대한 면밀한 분석을 통해 조선인 탁주 제조업자들의 동향을 파악하였다. 나아가 그 동안 일제하의 주조업과 관련하여 공백으로 남아 있었던 문제, 즉 일제하 탁주 제조업자들이 해방 이후 과연 어떻게 되었는가하는 의문에 일정 정도 해답을 제시하고자 하였다.

영어초록

The Korean liquor industry underwent significant changes while the country experienced colonial rule in the modern era. During the Japanese colonial rule, the liquor industry in Korea was very important, accounting for 19% of industrial production in 1929. In particular, the liquor tax made up only 1.8% out of the tax revenues the Japanese Government-General of Korea collected in 1910. The liquor tax accounted for 29.5% of the total tax revenue and became the leading tax source, surpassing the land tax in 1934. As such, the liquor industry was very critical not only for the industrial production but for financial management of the colonial authority during the colonial period.
The liquor industry developed by the Japanese in Busan started in 1883 when Imanish(今西峰三郞) began producing Cheongju(淸酒), Japanese liquor. This was the beginning of the Japanese liquor industry in Korea.
In 1912, there were 22 stores related to liquor production that produced liquor, and soy and sesame oil. Almost 8,000 seoks and 40 different types of grains were used for the liquor industry. Products made by these producers were sold through coastal islands in southern part of Korea and several ports in northern part of Korea and sold to as far as Woongki(雄基). 4 out of the 10 producers were founded before 1900 and the remaining 6 were established between 1904 and 1911. 4 of these producers were located in Bupyeongjeong(富平町) near the Bupeyong Market(富平市場) today and 2 were in Seojeong(西町) which is Shinchangdong(新昌洞) today. The remaining liquor producers were located in Chojangdong(草場洞), Busanjin(釜山鎭), Choryang(草梁), and Bosudong(寶水洞). Except for Busanjin(釜山鎭), all the other were located within Choryang Waekwan(草梁倭館) during the Chosun Dynasty and the Japanese Concession(日本專管居留地) after the port was opened.
The brief history of the Japanese who operated the liquor producers in Busan and their sons who succeeded in family business shows that they were not only business people but representatives of Japanese Residents Association(釜山居留民團) and Busan Board of Trade(今西峰三郞･福田增兵衛･松岡甚太) and Busan Council(釜山府協議會), which suggests they were community leaders who had great social and political influence in Busan.
First, the distillers accounted for 13.6% in 1919, 18% in 1929 and 23% in 1933 in the total number of plants in Busan. As indicated, the number of distillers was on the rise. Second, capital size of the distillers has an important implication. The capital share of the distillers jumped to 6% in 1926 and further to 21% of the total industrial capital in Busan in 1929. This large share suggests the liquor business and the distilling industry attracted high capital investments. In 1929, The gap in the capital size between the two types of business had widened since 1929, which also confirms that the distilling industry in Busan was focused on the liquor business. In addition, Japan had been more active in making an entry into the continent since the middle of the 1930s. This entry helped the heavy chemical industry in Busan to grow rapidly. Under this circumstance, the distilling production output in Busan accounted for an average of 7% of the total industrial production output in the city, which confirms that the distilling industry focusing on liquor production was critical business until the end of the Japanese colonial rule. Cheongju(淸酒) is Japanese liquor. From the open of the port to the end of the colonial rule, Cheongju was the leading liquor of the liquor business.
Busan became the center of Cheogju production because of its geographic proximity to Japan. As the city is located in the southern part of Korea which is close to Japan, its climate conditions are similar to those of Japan. The Japanese produced Japanese liquor in Choryang Waekwan(草梁倭館) located in the city during the Chosun Dynasty. Furthermore, Busan is the first port opened to the outside world and rich in quality water.
It was Masnaka Distiller(增永釀造所) beginning to produce the spirit Soju in July of 1926 that contributed to boost in Soju sales in Korea in 1927.
These two distillers(大鮮釀造株式會社･增永釀造所) production volume accounted for 23.6% of the total spirit Soju(燒酒) production in 1932, 30.8% in 1934 and 30.6% in 1936. These numbers indicate Busan was large producer of the spirit Soju as well as Cheongju. The increase in Soju production in Busan led to collapse of Chosun Soju producers living in Busan. Takju(濁酒)-the Korean traditional liquor- had the second largest share in the total distilling production in Busan after Cheongju until 1923, accounting for 25.6%. Takju production continued to make up about the mid-20% in the total distilling production until 1930. However, the number had fallen to 16% since 1933 when the production of the spirit Soju soared. In 1938, the share plummeted to 6.2% and Takju barely kept itself in existence. Production of Takju dropped fast in the end of the Japanese rule largely because cheap spirit Soju was widespread among the public rapidly as a result of the Japanese colonialists control of Takju. Production of spirit Soju in large volume was started in Busan in 1926. Busan accounted for 30% of the nation-wide spirit Soju production in the 1930s. Busan is the only city as a single producer that produced this high volume of Cheongju and Soju during the Japanese colonization. In other words, Busan had been the mecca of Cheongju and Soju production and the ‘home of liquor’ during the Japanese colonial rule since the port was opened to the outside world.

참고자료

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