nntsuzu/KFTT huggingface dataset:
English: However, those locally developed yeasts are not necessarily confined within the prefecture, but some of them are used in other prefectures or adopted as a Kyokai yeast.
Japanese: ただし、開発された酵母は必ずしも各県内のみに流通するのではなく、他県で使用されたり、きょうかい酵母として採用されることもある。
English: Also, they are often used as a parent strain to be bred with other yeasts to develop new yeasts used in and out of the region.
Japanese: また、他の酵母と交配して、その地方内外のための新たな酵母を開発するための親株となることも多い。
English: Aomori yeasts are developed jointly by Aomori Industrial Research Center, Technical Research Institute of Hirosaki area and Brewing Society of Japan.
Japanese: 青森県工業総合研究センター弘前地域技術研究所と日本醸造協会が共同で開発している。
English: A high caproic-acid-ethyl-producing yeast which is a cerulenin-resistant mutant strain derived from Mahoroba Hana yeast.
Japanese: まほろば華酵母のセルレニン耐性変異株で、カプロン酸エチル高生産性酵母。
English: Another yeast under development is a high isoamyl-acetate-producing yeast, which is a trifluoroleucine (leucine analog)-resistant strain derived from Mahoroba Hana yeast.
Japanese: この他、まほろば華酵母のトリフルオロロイシン（ロイシンアナログ(化学)）耐性株である酢酸イソアミル高生産性酵母の開発が進んでいる。
English: Iwate yeasts are developed jointly by Iwate Industrial Research Institute in Iwate Prefecture and Iwate Biotechnology Institute/Iwate Biotechnology Research Center.
Japanese: 岩手県岩手県工業技術センターと財団法人岩手生物工学研究センターが共同で開発している。
English: Miyagi yeasts are developed jointly by Industrial Technology Institute of Miyagi Prefecture and Miyagi Sake Brewers Association.
Japanese: 宮城県宮城県産業技術総合研究センターと宮城県酒造組合が共同で開発している。
English: An yeast isolated from ginjo moromi (the main mash for ginjo-shu) used in Saura brewery, which is the producer of "Uragasumi," by Kazuo SATO and others of the brewing laboratory of Sake Makers' Association of Miyagi Prefecture in 1965.
Japanese: 昭和40年（1965年）宮城県酒造組合醸造試験所の佐藤和夫らにより、『浦霞』の醸造元である佐浦の吟醸醪より分離。
English: It was distributed as Sake yeast kyokai No. 12 from 1965 to 1995.
Japanese: 昭和60年（1965年）より平成7年（1995年）まで協会系酵母協会12号として頒布された。
English: It was obtained by selecting strains having high alcohol resistance and producing low acid from shodai Miyagi yeast.
Japanese: 初代宮城酵母の中から、アルコール耐性が高く酸の生成が少ない株を選抜して得られた。
English: Akita yeasts are developed jointly by the brewing laboratory of Akita Research Institute for Food and Brewing and Akita Sake Brewers Association.
Japanese: 秋田県秋田県総合食品研究所醸造試験場と秋田県酒造協同組合が共同で開発している。
English: Akita Research Institute for Food and Brewing also develops wine yeasts, beer yeasts and bread yeasts.
Japanese: 秋田県総合食品研究所では、ワイン酵母･ビール酵母・パン酵母の開発も行われている。
English: A non-foaming yeast selected from more than 900 strains collected from moromi and moto used in the breweries in the prefecture.
Japanese: 県内酒造場の醪・酛から収集された900余株の中から選抜された泡なし酵母。
English: At Zenkoku Shinshu Kanpyokai (National New Sake Appraising and Deliberating Fair) held in the brewing year 1990, on which occasion Akita Prefecture sent sake using the yeast, the prefecture won the second largest number of gold prizes in the nation.
Japanese: これを使用した平成2醸造年度の全国新酒鑑評会では秋田県の金賞受賞数が全国2位となった。
English: It has been distributed as Sake yeast kyokai No. 1501 since 1996.
Japanese: 平成8年（1996年）より協会系酵母協会1501号として頒布されている。
English: It produces high ethyl caproate, shows good fermentation at a low temperature, has a high sake aroma, and produces low acid.
Japanese: カプロン酸エチル高生産性で、低温で発酵が旺盛で日本酒香りが高く、酸の生成が少ない。
English: It is a non-foaming mutant strain derived from AK-3F, and has characteristics similar to AK-3F, producing little amino acid.
Japanese: AK-3Fの泡なし変異株で、性質はAK-3Fに準じアミノ酸の生成が少ない。
English: The yeast is a selection of strains isolated and cross-bred from 6 yeast strains of ginjo-shu used nationwide.
Japanese: 全国で使用されている吟醸酒用酵母6株から分離・交雑育種された株を選抜。
English: It features a sake aroma more glamorous than Akita-Ryu-Hanakobo, and a full flavor that comes with the sake aroma.
Japanese: 秋田流花酵母よりもさらに華やかな日本酒香りと、日本酒香りにともなう味のふくらみが特徴。
English: Most of the breweries have proprietary (developed) yeasts commonly called Kuratsuki-kobo to be used for brewing.
Japanese: 醸造メーカーでは俗に蔵付酵母と呼ばれる自社（開発）酵母を保有し、使用していることが多い。
English: Drying of such proprietary yeasts is outsourced to private institutes (such as Shinwa Foods Chemical).
Japanese: 民間機関（シンワフーズケミカルなど）でその自社酵母の乾燥化を受託している。
English: Hoba-zushi is a local dish of the south of Hida region (Gifu Prefecture), and of Tono (the eastern Mino region of Gifu), and of Chuno (the middle Mino region of Gifu), and of Kiso region (Nagano Prefecture).
Japanese: 朴葉寿司（ほおばずし）は岐阜県の飛騨国地方の南部から東濃・中濃地方、長野県木曽地域地方の郷土料理。
English: Although it is common to use hoba (leaves of magnolia), recipes greatly differ among regions.
Japanese: ホオノキの木の葉を使うことは共通しているが、地域により作り方が大きく異なっている。
English: As Hida region and Tono region and Chuno region join each other, sometimes two recipes are found in a part and it is difficult to draw a clear line; however since in mainly around those regions Hoba-zushi has been made, it can be said that this sushi had spread from Gifu Prefecture.
Japanese: 飛騨地方と東濃・中濃地方は隣接しているため、作り方は両者が混在しており明確な線引きは難しいが、この辺りを中心に最も盛んに朴葉寿司が作られており、岐阜県から広まったものと言われている。
English: First cut a salmon (it is called 'masu' [trout] in Hida region) into a size of about 1cm and soak it raw in vinegar for one night or so.
Japanese: まずサケ（飛騨地方では鱒という）を1cmほどの大きさに切り、生のまま酢に1晩ほど浸ける。
English: When rice is cooked, prepare a big bowl and put rice, salmon (with vinegar) and Japanese ginger in it one after another to mix it evenly.
Japanese: ご飯が炊きあがったら、大きな鉢を用意し、ご飯、鮭（酢ごと）、ミョウガを交互に均等に混ざるように入れていく。
English: At some homes other ingredients such as takenoko (bamboo shoots) are added, so the tastes differ among different homes.
Japanese: 家庭によっては、タケノコなど他の具を入れることもあり、家により味が異なっている。
English: Recently sometimes sliced salmons are boiled (or simmered in soy sauce) or cooked in other ways so that the time for soaking it in vinegar becomes shorter to one hour or so.
Japanese: 最近では、切った鮭を煮たりして、酢に浸ける時間を1時間ほどに短縮するケースもある。
English: At the table, have a leaf of magnolia ('hoba') in one hand, take still-steaming vinegar rice ('sushi' or 'sumeshi') from a bowl with a shamoji (a wooden spoon), put it on the leaf and put leaves of sansho (Japanese pepper) over the rice, and form it like normal sushi by hands and eat it.
Japanese: 食べるときは、各自が朴葉を持ち、しゃもじで鉢からまだ熱い寿司を取り出し朴葉に盛り、サンショウの葉を入れて、握りながら食べる。
English: In this region at each home Hoba-zushi are made, so in gardens of houses, in fields, and in open spaces, magnolias are often found.
Japanese: この地方では、各家庭で朴葉寿司が作られるため、家の庭先や畑、空き地などに朴の木が植えられている光景をよく見かける。
English: Since the fast past, there have been many families engaged in agriculture or forestry, and such people often had lunch at fields or in mountains.
Japanese: 昔から農業・林業を生業とする家庭が多く、昼食を畑や山で取ることが多かった。
English: Hoba-zushi is not only good for being carried and preserved because leaves of magnolia and vinegar rice have antibiotic effects but also convenient as a meal served when neighbors gather to work, therefore, it is considered that Hoba-zushi spread among the people.
Japanese: その為、携帯性が良く朴の葉と酢飯の殺菌効果で日持ちし、また近隣との作業の助け合いでまかないにも便利な朴葉寿司が広まったと考えられる。
English: The season Hoba-zushi is made traditionally overlaps with the season of rice planting, and this fact also shows that Hoba-zushi has been related to agriculture and forestry.
Japanese: 朴葉寿司の時期が田植えの時期と重なっている点も農林業との繋がりを示している。
English: In Chuno region, when June comes, white blossoms of magnolias are often found along national roads and mountains, which tell us the coming of early summer and the season of Hoba-zushi.
Japanese: 中濃地域では６月頃になると国道沿いや、山沿いに朴の木の白い花が目立ち、初夏と朴葉寿司の季節を教えてくれる。
English: Put the vinegared rice on a leaf of magnolia, and put various ingredients on the rice, and finally fold the leaf into the shape of a square, and tie it with a string.
Japanese: 朴葉に酢飯をのせ、その上にいろいろな具をのせて最後に葉を四角くたたんで紐で結ぶ。
English: The ingredients have a wide variety including sliced salmon, kanroni (a dish boiled in a syrup) of freshwater fish, maitake mushroom, bracken, kyarabuki (stalks of butterbur boiled in soy sauce), red pickled ginger, denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned, and colored red), shimesaba (salted and vinegared mackerel), cucumber, minced pickles, and so on; they are mainly Yama-no-sachi (edible wild plants and freshwater fish) since the regions are surrounded by high mountains.
Japanese: 具は切り身の鮭、川魚の甘露煮、舞茸、ワラビ、きゃらぶき、紅ショウガ、田麩、しめさば、キュウリ、漬け物のみじん切りなどバラエティに富んでいるが、地方がら山の幸が中心となっている。
English: As some homes cool vinegared rice or others set sushi in a wooden bowl to put a weight on it, methods and ingredients range widely depending on each home.
Japanese: 酢飯を冷ましたり、桶などに並べて重しを乗せるなど、作り方や具はそれぞれの家庭によって多岐にわたる。
English: Put small fish, boiled and seasoned carrot, burdock root, shiitake mushroom, salmon and so on in the rice, and mix them well.
Japanese: そこに、雑魚、煮付けたニンジン、ゴボウ、シイタケ、鮭などを入れよく混ぜる。
English: After mixing the rice (becomes 'sushi') equally, wrap the sushi with leaves of magnolia, set them in a wooden bowl or other container, and put a weight on it not to press it heavily.
Japanese: でき上がった寿司を朴葉に包んでいき、桶などに並べ、上から軽く重しをのせる。
English: Sekkobun refers to 10 stone monuments, or characters inscribed thereon, made of granite which were excavated in Tien-xing Prefecture in Feng-xiang County in Shan-xi Province in the early Tang period.
Japanese: 石鼓文（せっこぶん）とは、唐初期に陝西省鳳翔府天興県で出土した10基の花崗岩の石碑、またはそれに刻まれた文字をいう。
English: Sekkobun is the oldest stone-inscribed character material in those that exits in China, has been treasured since sekkobun was excavated, and is exhibited in the Palace Museum in Beijing City.
Japanese: 現存する中国の石刻文字資料としては最古のもので、出土した当時から珍重され、現在は北京市故宮博物院に展示されている。
English: This by-name 'sekkobun' became commonly known because poets, WEI Ying-wu and HAN yu compiled 'Sekko-ka poems' paying a tribute to the stone monuments.
Japanese: 通称の「石鼓文」は、詩人の韋応物や韓愈がこの石碑を称えて「石鼓歌」を編んで広まった。
English: There is inscribed a poem describing scenes of hunting and, therefore, sekkobun is positioned as one of the literature materials (for the historical science) from which the daily living of the king in those days including the hunting is known.
Japanese: 狩猟を描写した詩が刻まれており、当時の狩猟をはじめとする王の暮らしがわかる文献資料(歴史学)の一つに位置づけられる。
English: The character font is loved by the Chinese calligraphers as an example of 'Da-zhuang' which had been used before the characters were standardized by the Emperor Shi, the font is a model of the works such as ling-shu (writing calligraphy with copying) by WU Chang-shou.
Japanese: 字体は始皇帝の文字統一以前に用いられた「大篆」の例として書家に愛好され、呉昌碩の臨書など作品のモデルとなっている。
English: Sekkobun repeatedly was lost and re-discovered every time a war broke out and, more portions were broken when it was lost and the number of its legible characters was checked every time it was re-discovered and, therefore, the state of its damage due to the wars was indicated in detail.
Japanese: また、戦乱のたびに亡失と再発見を繰り返し、亡失のたびに破壊されており、再発見のたびに判読できる字数がチェックされ、戦乱による被害状況も克明に表されている。
English: When sekkobun was excavated in the early Tang period, the poems thereon which described the scenes of hunting were closely similar to the poems in 'Che-gong' and 'ji-re' of the Shi Ching, which paid a tribute to the King Xuan (Zhou) in Zhou and, therefore, it was considered that sekkobun was made in the period of the King Xuan in Zhou.
Japanese: 唐初期に出土した際は、狩猟を描写した詩歌が周の宣王(周)を称える詩経の「車攻」や「吉日」の詩と酷似していることから、周の宣王時代の作と考えられた。
English: This opinion was supported for a long time and the Emperor Qian-long of the Qing Dynasty also acknowledged this opinion and, therefore, objections broke out after the Xin-hai Revolution.
Japanese: この説は長く支持され、清の乾隆帝もこれを認めたため、反論は辛亥革命後に噴出した。
English: A bow painted in red' and 'a three-horse carriage' that were described in the poems were what the lords used and did not suit the King Xuan.
Japanese: 石鼓に歌われた「朱塗りの弓」や「3頭曳きの馬車」は諸侯が使うもので、宣王にはふさわしくない。
English: Because the font is an old font which was abolished due to the standardization of characters conducted by the Emperor Shi, it is not considered that sekkobun is a forgery made after the period of the Emperor Shi.
Japanese: 始皇帝の文字統一によって絶滅した古い書体であることから、始皇帝以後の偽作であるとも考えられない。
English: The current controversial point is narrowed to the point as to which period sekkobun was made in before the character standardization, and any one of Lord Ran (Qin), Lord Wen (Qin), and Lord Mu (Qin) is very probable and it is also considered that sekkobun was a poem made when Lord Xian (Qin) enjoyed hunting in B.C. 374.
Japanese: 現在の論点は、統一前の秦のどの時代に作られたか、に絞られており、襄公(秦)・文公(秦)・穆公(秦)のいずれかが有力視されており、献公(秦)の紀元前374年頃の巡狩の際の詩文とも考えられている。
English: Sekko is not a stone monument which was handed down but an item which was excavated and, therefore, sekko had been damaged when it was excavated.
Japanese: 石鼓は伝世の石碑ではなく出土品であるため、出土した時から破損が見られた。
English: On the other hand, it was mistakenly disseminated that sekkobun was stone monuments of the King Xuan and, therefore, sekkobun was treated as precious items for some time period and rubbed copies of it has been and are frequently made.
Japanese: 一方で宣王の碑と流布されたことから珍重される時期もあり、採拓も頻繁に行われている。
English: Each stone itself was about one ton and was light and, therefore, sekkobun was sometimes stolen and has repeated to be preserved and damaged.
Japanese: また石そのものは1トン前後と軽量なため略奪されたこともあり、保存と破壊を繰り返してきた。
English: In 'Sekko-ka poems' by WEI Ying-wu, it was described as 'it was damaged by wind and rain and covered with moss'.
Japanese: 韋応物の「石鼓歌」にも「風雨欠剥苔蘚渋(風雨に削られ苔に蒸す)」の描写がある。
English: In around 800, ZHENG Yu-qing moved sekko to Feng-xian Confucious temple and preservation of it finally started.
Japanese: 西暦800年頃、鄭餘慶が鳳翔孔子廟に移転させ、ようやく保存が始まる。
English: Song (dynasty) Dynasty was established and SI Ma-chi (the father of SI Ma-guang) was appointed as the governor of Feng-xian and collected sekkobun which had been scattered and moved it to and preserved it in Fu-xue school.
Japanese: 宋(王朝)朝が成立し、司馬池(司馬光の父)が鳳翔の知事に就任し、散逸した石鼓文を集め、府学に移転保存した。
English: The lost one (which was called 'Zuo-yuan-gu' because of the head portion of the poem on it) was found in 1052 in an ordinary house.
Japanese: 消息不明だった1基(詩文冒頭から「作原鼓」と呼ばれる)が1052年に民家で発見された。
English: However, the upper portion of it was cut off and it was scooped out to be a stone mortar and, therefore, the upper portion of the poem was completely lost.
Japanese: しかし上半分を切り捨てられ、中身をえぐられて石臼になっており、詩文の上半分が完全に失われた。
English: In order to prevent wearing by rubbing to make copies and provide grace as a treasure, all of the characters inscribed were inlaid with gold.
Japanese: 採拓による磨耗を防ぐことと宝物の品格を持たせるため、刻字すべてに金象嵌を施した。
English: Preservation as a treasure in Bao-he palace and being inlaid with gold caused adversely and sekko was stolen during Jingkang Incident.
Japanese: 保和殿の宝物として保存し、金象嵌を施したことが仇となり、靖康の変の際に略奪された。
English: The inlaid-gold was scooped out and the characters were all destroyed on one stone monument of sekko having the least number of characters left (which monument was called 'Ma-di-gu').
Japanese: 金象嵌をえぐり取られたため、残字数が最も少なかった石鼓(「馬薦鼓」と称される)の文字はすべて破壊された。
English: WU Qiu-yan of Yuan read 477 characters and FAN You read 386 characters, however, thereafter, weathering was gradually advancing.
Japanese: 元の吾丘衍は477字、潘迪は386字を読み取っているが、以後も徐々に風化が進んでいる。
English: The Qing Dynasty also protected it, and furthermore the Emperor Qian-long made a replica for rubbing to make copies, in order to save sekko completely from degradation.
Japanese: 清朝も同様に保護したが、乾隆帝はさらに採拓用のレプリカを作り、石鼓を完全保護する策を取った。
English: The government of Republic of China also stored sekko in Gu-gong palace, however, brought back it to Shang-hai when the Manchurian incident broke out.
Japanese: 中華民国でも故宮に保管したが、満州事変勃発に合わせて上海に退避させた。
English: Though Sekko was brought back to Nan-jing in 1936, was moved into deep inside China to Bao-ji, Han-zhong, Cheng-du, and Wo-mei when Sino-Japanese War broke out.
Japanese: 1936に南京に退避したが、日中戦争とともに宝鶏・漢中・成都・峨嵋へと中国奥地に移転した。
English: The Kuomintang Party (Chinese Nationalist Party) gave up their transportation of sekko to Taipei and ran away and sekko was received by the Communist Party of China without any damage.
Japanese: 中国国民党は石鼓の台北輸送を断念して逃亡し、石鼓は無傷で中国共産党の手に渡った。
English: Because sekko was repeatedly damaged as above, the inscribed characters of sekko exhibited in Gu-gong are incomplete and the characters lost are able to be seen on the copies taken in the Song period.
Japanese: このように破損を繰り返してきたため、故宮に展示された石鼓の刻字は不完全で、失われた字は宋時代に採られた拓本で見ることができる。
English: Because the original stones are broken, Song rubbed copies made before the Jingkang incident are precious as the materials of the characters.
Japanese: 原石が破損しているため、特に靖康の変以前に作られた宋拓本は文字資料として貴重である。
English: Fan-family tian-yi copy: These are rubbed copies made in the North-Song period and including 462 characters, and have been laid open since long time ago and, therefore, have been the model of books on its inscriptions and its replicas.
Japanese: 范氏天一閣本：北宋時代の拓本で462字あり、古くより公開されているため、のちの刻本やレプリカのモデルになっている。
English: Zhong-quan copy: This copy includes the largest number of characters from which 500 characters are able to be read through, but they are not clear, and this copy is often featured as fa-shu.
Japanese: 中権本：不明瞭ながら500字が読み取れる最多字数の拓本で、法書としてこの拓本がよく取り上げられる。
English: Hou-qing copy: This copy was a part of the collection by An-guo who was a epigrapher in the Ming period together with the Xian-feng copy and the Zhong-quan copy, and 497 characters are able to be read from this copy and this copy is often used as fa-shu.
Japanese: 後勁本：先鋒本・中権本とともに明時代の金石家だった安国のコレクションで、497字が読め、法書としてよく供される。
English: One set of sekko is constituted by ten stone monuments, however, they were carelessly excavated and, therefore, their order is not clear and it is determined that the present order is correct through the interpretation of the poems.
Japanese: 石鼓は10基で1セットであるが、無造作に発掘されたために順序は明確ではなく、詩歌の解釈を通して現在の並びが妥当と判断されている。
English: Starting with Wu-che-gu (19 poems each having 11 lines of six characters) 'Wu-che-ji-gong', poems describing the early stage of the hunting was written.
Japanese: 吾車鼓(6字11行・19句)「吾車既工」に始まり、狩の序盤を描写した詩がつづられる。
English: シ幵医殳-gu (seven poems each including 9 lines of even characters): Starting with 'シ幵医殳' and poems which admired the richness of the land were written.
Japanese: シ幵医殳鼓(7字9行・7句)「シ幵医殳・・」で始まり、土地の豊かさを称えた詩がつづられている。
English: Tian-che-gu (18 poems each including 10 lines of seven characters): Starting with 'tian-che-gong-an', poems describing the scenes of the hunting are written.
Japanese: 田車鼓(7字10行・18句)「田車孔安」で始まり、狩の情景を描写した詩がつづられる。
English: Jin-che-gu (18 poems each including 10 lines of seven characters): Starting with 'kou-kou-jin-che', only six poems have been understood because the first two characters of each of all the poems are lost, however, these poems describe the sense of happiness after the hunting.
Japanese: 鑾車鼓(7字10行・18句)「□□鑾車」で始まり、全行の冒頭2字が欠けているため6句しか解読されていないが、狩が終わって喜ぶ情景をつづっている。
English: Ling-yu-gu (18 poems each including 11 lines of six characters): The head portion is broken and this one is named by 'ling-yu-kou-kou' in the second poem.
Japanese: 霊雨鼓(6字11行・18句)冒頭は破損して第2句の「霊雨□□」で称される。
English: Er-shi-gu (17 poems each including 11 lines of six characters): A half of the characters are evenly broken and the poem is impossible to read.
Japanese: 而師鼓(6字11行・17句)半数の字が満遍なく破損しており、詩は解読不能。
English: Ma-di-gu (the number of poems unknown each having eight lines of five characters): This gu is the gu which lost its characters in the Jingkang incident and less than 20 characters can be read from the Song rubbed copy and interpretation of its poems was given up from the first.
Japanese: 馬薦鼓(5字8行・句数不明)靖康の変で字を失った鼓で、宋拓でも20字に満たず、詩の解釈は当初から断念されている。
English: The poems are estimated to describe the scenes of Wu-ren (field guards) thanking the nature and, therefore, this is placed at the tail of the series of pieces of sekko.
Japanese: 呉人(野守)が自然に感謝する描写と思われることから、一連の石鼓の掉尾に置かれることが多い。
English: Yumai-zukuri is the modern method for brewing sake (rice wine) wherein rice is reduced to a gruel-like consistency to enable saccharification at a high temperature.
Japanese: 融米造り（ゆうまいづくり）とは、日本酒の現代の製法の一つで高温糖化法、高温糖化法の一種。
English: It characteristically treats sake as a modern industrial product suited to today's needs rather than a traditional craft, as it is for Baisho-zukuri (the brewing method wherein rice is heated in hot air).
Japanese: 焙炒造りと同様に、伝統的な工芸品というよりも、時代に即した近代的工業製品として日本酒をとらえているところが大きな特徴である。
English: First the rice is polished, then washed and soaked in sake so that it absorbs it, and is liquidized with the blender-like machine with water mixed with sake.
Japanese: まず米を日本酒精米し、日本酒洗米・日本酒浸漬して米に吸水させたあと、日本酒水とともにミキサーのような機械で乳白色の液体にする。
English: The heat-stable enzyme, which breaks down the protein, is added to the liquid, which is then cooked with steam of about 100 degrees Celsius.
Japanese: そこへデンプンを分解する耐熱性の酵素剤を加えて100℃ほど蒸気で蒸す。
English: In about 10 minutes, the rice protein melts and becomes oligosaccharide and is liquidized.
Japanese: こうすると約10分で米のデンプン質が融解してオリゴ糖になり、液化する。
English: The chilled liquid is preserved with sake rice malt and sake yeast in tanks and is fermented.
Japanese: 液体を冷却したものを、日本酒麹や日本酒酵母とともにタンクへ送り発酵を待つ。
English: In this way, sake can be produced at a lower cost without wasting raw materials and labor cost in comparison to the traditional brewing method.
Japanese: そうすると、従来の伝統的方法よりもはるかに容易に、また原材料・人件費などのコストも無駄なく安価に、日本酒を製造することができる。
English: (The sake meter value [a numerical rating of a sake's sweetness or dryness] of Josen [high quality sake] was +6, and Ai label [extra] was +5, which were made with the yusen-zukuri method and are no longer on the market.
Japanese: （かつて販売されていた融米造りの上撰の日本酒度は+6で、あいラベル（エクストラ）は+5。
English: The sake meter value of the average Josen, Dry is +5 and Ko no Tsuki, Dry [extra] is +3, which are both available on the market.)
Japanese: 現在も販売されている一般的な上撰辛口は+5で、恒の月・辛口（エクストラ）は+3。
English: The producer can control sake in a modern way and can maintain the stock as an industrial product.
Japanese: 近代的な管理が行き届き、工業製品として在庫状況などに柔軟に対応できる。
English: During the difficult time when sake was consumed less and sold less while the labor and other managerial cost was soaring, the yumai-zukuri method became a new hope for producing and selling sake easily.
Japanese: 日本酒の日本酒消費低迷期、販売不振、人件費や諸経費の高騰という難しい時期に、手軽に酒を製造し販売出来るという光明を開いた。
English: Although the consumers who are experts of sake often complain that sake produced with the yumai-zukuri method is sold for almost double of the real price, in fact the retail price is determined according to the current market price which includes the marketing cost and others, and as such, the consumers should respect the price which is determined by their choice according to the current market price.
Japanese: 酒に詳しい消費者はよく、これでは実質価格の約2倍近い小売価格などというが、小売価格は実勢価格に基づいて決まってくるものであり、宣伝その他にも経費はかかるわけであり、消費者選択がその実勢価格で商品を選んでいればその選択を尊重すべきである。
English: The sake lees (kasu), which are produced during the production process, cannot be used as edible "sake kasu" and they are disposed as industrial waste.
Japanese: 製造の過程で"かす"(液化粕)が出るが、"酒粕"として使用することが出来ず、産業廃棄物として処理される。
English: However, some producers are now researching about the use of sake lees which are produced during the process of liquefaction.
Japanese: ただし、一部のメーカーで液化仕込みで得られた"かす"(液化粕)を使用した研究が進められている。
English: The necessary protein is drained during the process in which the rice is melted and squeezed; therefore, there is no point in adding the sake rice malt to it afterwards.
Japanese: 米を溶かしたあと搾るので、必要なタンパク質も流出してしまい、そのあとで麹を入れる意味がない。
English: In some ways, sake rice malt is added solely for the purpose of being categorized as "refined sake" according to the Liquor Tax Act.
Japanese: 酒税法上『清酒』と表示するためのアリバイとして日本酒麹を入れていると考えられても仕方のない部分がある。
English: At this stage, the percentage of glucose, which is consumed by yeast, is almost none, and the fermentation does not occur by adding yeast to the melted rice.
Japanese: 酵母が消費できるグルコースは0%に近く、実際には融かした米に酵母を投入しても発酵は起こらない。
English: In order for the fermentation to occur, the sake rice malt needs to be added to the melted rice (in which the amount of malt must be more than 3% of the amount of rice), so that it is broken down to glucose which can be consumed by yeast.
Japanese: 発酵を起こすには、融かした米に麹を投入して（麹歩合が"原料米の３%以上"必要)酵母が消費できるグルコースに分解する必要がある。
English: Although one may insist that the multiple parallel fermentation is carried out as the process includes the adding of the sake rice malt, it is in fact brew as in the case of beer.
Japanese: 麹を入れた以上、並行複発酵はおこなっていると主張できるが、実質上はビールと同じ醸造酒である。