nntsuzu/KFTT huggingface dataset:
English: Also miso soup such as Inamuduchi made with ingredients like pork, kamaboko (fish sausage), konnyaku (a gelatinous food made from devil's-tongue starch), shiitake mushroom and seasoning with white miso, and sakanajiru made with fish (whole or chunks) are popular.
Japanese: また豚肉、かまぼこ、こんにゃく、しいたけなどを白味噌仕立てにしたイナムドゥチや、魚汁（さかなじる）という魚（まるごと、あるいはぶつ切り）を具材とした味噌汁などもポピュラーである。
English: It can be easily made just by putting freeze-dry ingredients and powdered miso in a bowl and pouring in hot water.
Japanese: フリーズドライの具と粉末味噌をお椀に入れ、熱湯をかけるだけで出来る。
English: There are many variations now like a cup of instant miso soup with pork and short-neck clams with shells.
Japanese: 現在、豚汁や殻付きのあさりが入ったカップ味噌汁など品揃えも豊富になっている。
English: Soymilk is a beverage made by soaking soybeans in water, grinding them, adding water, boiling the mixture down and filtering the grounds.
Japanese: 豆乳（とうにゅう）は、ダイズを水に浸してすりつぶし、水を加えて煮つめ、かすを漉した飲料である。
English: Plain soymilk has a particularly raw smell and is hard to drink, so soymilk sweetened with sugar is also sold.
Japanese: そのままの豆乳には特有の青臭さがあり飲みづらいため、砂糖などで甘みを加えたものも販売されている。
English: In regard to the Chinese culture, there is a custom of drinking hot soymilk with sugar for breakfast and eating fried bread called Yutiyao soaked in soymilk.
Japanese: 中華文化圏では、朝食に、暖かい豆乳に砂糖を加えて飲んだり、これに油条と呼ばれる揚げパンを浸して食べる習慣がある。
English: Also, 'edible soymilk,' which equates to rice gruel in the morning, called Shentochan, is cooked by adding salted broth to soymilk and putting minced Yutiyao and chives on top.
Japanese: また、豆乳に塩味の出汁を加え、浅葱と細かく切った油条を浮かべた鹹豆漿（シェントウチャン）は、朝粥感覚の「食べる豆乳」である。
English: Originally, people in northern China used to drink Tochan, but when a tochan shop called 'World Tochan King' (presently New World Tochan King), opened in Eiwa City, Taipei Prefecture, Taiwan, in 1955, the shop became popular and opened chain stores in various locations, so it became known as a snack representing the Chinese cultural area.
Japanese: もともと豆漿は華北を中心に飲まれていたが、1955年に台湾台北県永和市で開店した豆漿店、「世界豆漿大王」（現、新世界豆漿大王）が人気を集め、各地でチェーン展開した事によって、中華文化圏を代表する軽食として知られるようになった。
English: It's less common as a beverage than it is in China, but fresh soymilk is sold over the counters at tofu (bean curd) shops.
Japanese: 日本では、中国ほど一般的な飲み物ではないが、豆腐店の店頭などで、新鮮な豆乳が販売されている。
English: Adjusted soymilk,' which is processed to achieve an agreeable taste by adding sweetener, perfume material and vegetable oil, is also sold.
Japanese: 工場で甘味料・香料・植物油などを加えて飲みやすい味に加工した「調製豆乳（ちょうせいとうにゅう）」も販売されている。
English: In order to distinguish such products, which aren't very different in appearance, 'plain soymilk' is printed on the ordinary product.
Japanese: 見かけ上変わりがないこのような製品と区別するため、普通のものに「無調整豆乳」と表記しているものもある。
English: A process for controlling the raw soybean odor has recently been developed, so the demand for plain soymilk is increasing due in part to the desire for healthful, natural products.
Japanese: 近年は大豆の青臭さを抑えられる製法が開発され、健康志向・自然志向も手伝って無調整豆乳の需要が増えている。
English: The representative vendors in Japan are Kibun Food Chemifa Co., Ltd., Marusanai Co., Ltd., and Soyafarm Co., Ltd.
Japanese: 日本国内の代表的な製造販売メーカーは、紀文フードケミファ・マルサンアイ・ソヤファームなど。
English: In the United States, vanilla and chocolate flavors are popular in diet foods, and it's also popular as a diet food in Japan.
Japanese: アメリカ合衆国ではダイエット食品としてバニラ味やチョコレート味が人気があり、日本でもダイエット食品として人気がある。
English: In Japan, many soymilk products are sold in cartons and plastic containers or bottles.
Japanese: 日本では、紙パックの商品、プラスチックのパックまたは瓶に入った商品が多く販売されている。
English: In Hong Kong, the bottled soymilk called Bitasoi was popular, but the version in a carton became mainstream so fewer and fewer shops are selling soymilk in bottles.
Japanese: 香港では、ビタソイという商品名の豆乳が瓶入りで売られて人気があったが、現在は紙パック入りの方が主流となり、瓶入りを扱っている店は減っている。
English: Granular instant soymilk, made by adding sugar and drying it, is also sold in China.
Japanese: 中国では、砂糖を加えて乾燥させた、顆粒状のインスタント豆乳も販売されている。
English: When soymilk is slowly heated, the thin skin that's pulled up from the surface is called yuba (tofu skin), which is mainly used as an ingredient in soup dishes and eaten as it is with soy sauce, as one would eat raw fish.
Japanese: 豆乳をじっくり加熱した時に、表面にできる薄皮を引き上げたものをゆば（湯葉・湯波）といい、おもに吸い物の具として使われたり、刺身と同様にそのまま醤油などをつけて食べたりする。
English: There are processed food products that soymilk is used instead of milk, such as yogurt, cheese, and ice cream.
Japanese: 牛乳の代わりに豆乳を使用したヨーグルト・チーズ・アイスクリームなどの加工食品も存在する。
English: Also, for coffee, cafe au lait and cafe latte, increasingly items use soymilk instead of milk ('soy latte,' etc.).
Japanese: また、コーヒー、カフェ・オ・レ、カフェ・ラッテにおける牛乳の代わりに豆乳を用いたメニューも増えている（「ソイラテ」など）。
English: In recent years, cuisine incorporating soymilk called 'tonyu nabe' (soymilk one-pot dish) has grown in popularity.
Japanese: 近年、日本では「豆乳鍋」などと呼ばれる、豆乳を使った料理の人気が高まっている。
English: While such ingredients are cooked in the pot, yuba appears on the surface and a kind of oboro tofu (half-curdled tofu produced in the making of tofu) is formed, and these can also be eaten.
Japanese: 煮る内に、表面にゆばができたり、半分凝固したおぼろ豆腐のようなものができ、これらも食べる事ができる。
English: A dish made of beef or pork, potatoes, onions, konnyaku noodles and other ingredients stewed together with soy sauce, sugar, and mirin (sweet cooking rice wine).
Japanese: 牛肉または豚肉、ジャガイモ、タマネギ、糸こんにゃくなどを醤油、砂糖、みりんで甘煮にしたものである。
English: It originated in the Imperial Japanese Navy and was introduced as a dish for sailors because it was high in nutrition and well-balanced, and also because it was easy to supply the ingredients as they were the same as Navy curry.
Japanese: 大日本帝国海軍が発祥で、栄養価が高く、栄養バランスもよく、また海軍カレーと同じ素材を使うために補給の都合がよく、水兵の食事として全国的に導入された。
English: Heihachiro TOGO, who studied in Portsmouth, England from 1870 to 1878, very much enjoyed beef stew he had there, and after he came back to Japan he tried to have it served as an on-board dish.
Japanese: 1870年から1878年までイギリスのポーツマス(イングランド)に留学していた東郷平八郎が留学先で食べたビーフシチューの味を非常に気に入り、日本へ帰国後、艦上食として作らせようとした。
English: However there was no wine or demiglace sauce, and the head chef who was ordered to cook beef stew had no idea what it was in the first place.
Japanese: しかし、ワインもドミグラスソースも無く、そもそも命じられた料理長はビーフシチューなど知らなかった。
English: It is said the head chef made the first nikujaga with soy sauce and sugar based on an image of beef stew which he built from the story given by Togo.
Japanese: （料理長が）東郷の話からイメージして醤油と砂糖を使って作ったのが始まりと言われている。
English: Some say this is a dramatized story, but stewing beef with soy sauce and sugar is the same method used to cook sukiyaki (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan) and yamatoni (beef cooked in soy sauce).
Japanese: この説を脚色されたものとするものもいるが、牛肉を醤油と砂糖で煮るのはすき焼きや牛肉の大和煮と同様の手法である。
English: As it was very easy to serve as military food because it used the same ingredients as Navy curry (capable of limiting the number of items to supply), it became a regular meal in the Navy.
Japanese: 海軍カレーと材料が同じ料理という事で軍隊食として非常に都合が良く（補給の際の物資の種類を制限できる）定着した。
English: However it did not become popular as a dish in the general public probably because it uses beef and potatoes which were not yet familiar to the Japanese those days (gyunabe (Japanese hot pot with beef and vegetables) was for eating out and yamatoni was canned food, both of which were not home cooking).
Japanese: ただし牛肉やじゃがいもという当時の日本人には馴染みの薄い食材を使うせいか、一般社会の食卓には定着しなかった（牛鍋は外食、牛肉の大和煮は缶詰料理であり、ともに家庭料理ではない）。
English: It was in the beginning of 1960s when nikujaga came back as home cooking after the blank in post war days, and it is said that it was in the first half of 1970s at the earliest when it actually became a regular dish.
Japanese: 肉じゃがが戦後の空白の時代を経て家庭食として再登場するのは昭和30年代の後半であり、また実際に定番メニューとして定着したのは早くても昭和40年代の後半とされている。
English: Nikujaga has become representative of home cooking as a synonym for "good old home cooking."
Japanese: 今では「おふくろの味」の代名詞として家庭料理の代表作と呼ばれるまでになっている。
English: Beaf stew and currey rice became popular at the same time, in sync with a trend that beef and potatoes, which are ingredients of both beaf stew and currey rice, became popular at home in Japan.
Japanese: この流れはカレーライスの普及と時を同じくしており、食材の牛肉とじゃがいもが日本の家庭に定着するのと軌を一にしている。
English: The following is the recipe of nikujaga in "The Textbook of Cooking at Navy" published in 1938 by the Naval Paymasters' School (held in Maritime Self-Defense Force Maizuru District Headquarters):
Japanese: 海軍経理学校で1938年に刊行された海軍厨業管理教科書（舞鶴総監部保管）にはレシピが次のように紹介されている。
English: Kure City, Hiroshima Prefecture also declared itself to be the "birthplace of nikujaga?" (added "?" in consideration for Maizuru City, which made the first declaration).
Japanese: 1998年3月に広島県呉市も「肉じゃが発祥の地?」（最初に宣言した舞鶴市に配慮して?をつけた）として名乗りを上げた。
English: Maizuru City: Maizuru Chinjufu (a navy base) was the first place of Heihachiro TOGO's assignment as Admiral, and the oldest existing recipe of nikujaga was donated to Maizuru District Headquarters by the deceased who used to be a cook on a naval vessel belonging to Maizuru Chinjufu.
Japanese: 舞鶴市：東郷平八郎が初めて司令長官として赴任したのが舞鶴鎮守府であり、現存する最古の肉じゃがのレシピが舞鶴鎮守府所属艦艇で炊烹員をしていた故人から舞鶴総監部に寄贈されたものである。
English: However, as the data is unclear and the dispute is not yet settled if the oldest recipe was really written in Maizuru or copied from a recipe having been passed from another chinjufu, both cities have made a decision worthy of Solomon, saying "both Maizuru and Kure are the birthplace."
Japanese: しかしながら資料が曖昧であり、最古のレシピが本当に舞鶴で作られたものなのか他の鎮守府から伝わったレシピを書き写したものではないのかという論争が決着していないため、両市とも大岡裁き的に「舞鶴・呉の双方が発祥地」としている。
English: Details of the above mentioned story are found in "Navy Nikujaga Story: a Root Finder Tells a History of Food Culture in the Navy" (Kojinsha, 2006).
Japanese: 以上の詳細は高森直史の『海軍肉じゃが物語ルーツ発掘者が語る海軍食文化史』（光人社2006年）に詳しい叙述がある。
English: Today we see many activities in which Maizuru and Kure collaborate with each other to gain attention for nikujaga and their cities associated with the Imperial Japanese Navy, while announcing they are in rivalry.
Japanese: 現在は舞鶴、呉がライバル関係をアピールしながら連携して肉じゃがと海軍ゆかりの街をアピールする活動が多い。
English: Sakamai is rice that is used as a material for sake brewing, mainly for the production of koji (malted rice).
Japanese: 酒米（さかまい）は、日本酒を醸造する原料、主に日本酒米（こうじまい）として使われるコメである。
English: This means the varieties that are classified as jozoyo genmai, as used in the official statistics under the Agricultural Products Standards Rule (Agricultural Products Inspection Law), but it has come to be distinguished from general-purpose rice.
Japanese: 公的な統計で使われる農産物規格規程（農産物検査法）の醸造用玄米（じょうぞうようげんまい）に分類される品種を指し、一般米と区別されるようになった。
English: Although both of them are types of rice, compared to food rice, which is cooked and eaten at home using a rice cooker, sakamai usually has a longer stem length (height of the rice plant) and a longer ear length (length of the rice ear).
Japanese: 同じ米でも、家庭の炊飯器などで調理して食べる食用米に比べ稈長（稲の背丈）は高くなり、穂長（稲穂の長さ）も長いのが通例である。
English: In windy areas, however, in order to make the rice plant not as prone to falling, sakamai varieties with shorter stems and ears were developed through selective breeding, one after another (see 'Sakamai developed by the municipality').
Japanese: しかし、風の強い地方では倒れにくいように、品種改良によって稈長も穂長も小さいものが次々と作られている（「地方自治体開発の酒米」参照）。
English: Technically, this is expressed as 'seimai tokusei (properties of rice with respect to polishing) is durable due to its polishing ratio/high degree polishing.'
Japanese: このことは専門的には「精米特性が精米歩合/高度精白に耐えられる」などと表現される。
English: If the grain is as small as that of food rice, it is easily crushed when polished deeply.
Japanese: 食用米のように粒が小さいと、深く精米するとすぐ砕けてしまうのである。
English: Also, it has greater stickiness so that it isn't crushed even if highly polished and will easily dissolve in unrefined sake.
Japanese: また、磨きこんでも砕けることがないよう粘度が高く、日本酒醪によく溶ける。
English: As with food rice, it's important that each has a suitable cultivating environment, including the climate and soil (area adaptive nature), so the difference in quality occurs depending on the growing district even if the breed is the same.
Japanese: 食用米と同じように、気候・土壌などそれぞれに好適な栽培環境があること（現地適応性）も重要な性質の一つで、同種であっても産地によって品質の違いが生まれる。
English: Therefore, for popular breeds such as Yamada nishiki, classification by cultivation area exists depending on the cultivation area, such as toku-A (A major) districts and A districts.
Japanese: ゆえに、たとえば山田錦のように人気の高い品種には、栽培地によって特Ａ地区、Ａ地区などと栽培地区分が存在する。
English: Contents are the magnitude of the shinpaku manifestation rate, the aspect of seimai tokusei, the property of rice malt production (in other words, the ease of producing rice malt for sake), the merits and demerits for producing rice malt for sake (hazekomi), the nihonshumushi content of protein, etc.
Japanese: 内容としては、心白発現率の大きさ、精米特性の態様、製麹性すなわち日本酒麹造りへの造りやすさ、日本酒麹造り（はぜこみ）の良し悪し、日本酒蒸し、粗タンパク質含有率などが挙げられる。
English: To put it the other way, 'high brewing aptitude' means 'not good for eating.'
Japanese: 「醸造適性が高い」ということは、裏を返せば「食用には向かない」ということにもなる。
English: Also, boiling sakamai is difficult, and even expensive sakamai like Yamada nishiki from the toku-A district is hard to make it into tasty boiled rice.
Japanese: 酒米は炊き方も難しく、たとえ特A地区山田錦のように高価な酒米でも美味には仕上がりにくい。
English: The cause of its opaqueness is that it has minute voids that prevent the reflection of light.
Japanese: 不透明である理由は、細かい空隙を含んでいて光を反射しないからである。
English: Another reason that shinpaku is desired for sake brewing is that koji molds enter into such voids and are then fermented.
Japanese: またこの空隙にコウジカビが入っていって醗酵することも、酒造りにおいて心白が好まれる一因である。
English: On the other hand, the outer part, which is scraped off in the process of rice polishing, consists of a mixture containing not only starch but also protein and fat; therefore, as it reflects light even if air enters, it is white but transparent.
Japanese: 逆に、精米の工程で削り落とされるその外殻部は、デンプンだけでなくタンパク質や脂肪を含んだ混合体なので、空気が入っても光を反射するから白色透明である。
English: In the brewing process for sake, koji mold and yeast change starch and water into alcohol and carbon dioxide, and therefore the starch contained in the rice grain is considered important.
Japanese: 酒造りにおける醸造工程では、麹菌と酵母がデンプンと水をアルコールと二酸化炭素に変えていくので、米に含まれるデンプン質が重要視される。
English: Therefore, with respect to the rice used as sakamai, the outer part (such as bran) is scraped off to a deeper level than it is with food rice.
Japanese: またこれゆえに酒米として用いる米は、糠などの外殻部を食用米の場合よりも大きく削り落とす。
English: This process is expressed as 'to mill rice for sake' or, more plainly, 'to polish rice' or 'scrape.'
Japanese: この工程を酒造りの用語では「日本酒精米する」、あるいは平たく「米を磨く」「削る」と表現する。
English: The degree to which the outer part is scraped in comparison with the size (or the weight) of the original rice grain is shown as the polishing ratio (in units of percent).
Japanese: 元の米粒の大きさや重量に比べてどれくらいまで外殻部を削り落とすかが、精米歩合（単位%）として示される。
English: The polishing ratio shows the ratio of the part that remains after polishing: the smaller the value, the greater the degree of polishing.
Japanese: 精米歩合とは磨かれて残った割合を示すものであり、数値が低い程磨きがかかっていることを指す。
English: Incidentally, there is an expression "seihakudo" (degree of polishing rice), which shows the ratio of polished (scraped off) portion: the higher the value, the more the rice has been polished.
Japanese: ちなみに精白度という呼び方もあるが、こちらは逆で磨いた割合を示すもので、数値が高いほど磨かれていることとなる。
English: The shinpaku manifestation rate shows the percentage of the size of shinpaku in comparison with a grain of that variety.
Japanese: その品種の一粒に対して、心白がどのくらいの大きさを占めるかを％で表したもの。
English: Up through the year 1998, it was stipulated that shinpaku must have 'the size of one half the fair surface of the grain or larger' for all varieties of shuzo kotekimai.
Japanese: 1998年（平成9年）以前は、すべての酒造好適米において心白は「粒の平面の1/2以上の大きさ」と規定されていた。
English: In keeping with the development of various new varieties, the regulation was loosened in 1998 through a notification by the Manager, Inspection Department of the Food Agency, to state that 'it should be determined by taking all characters into consideration based on the properties proper to the variety.'
Japanese: 多用な新種の開発にともなって同年、食糧庁検査課長による通達により「品種固有の特性をふまえ、形質全体で判断する」という内容へ規制緩和された。
English: In the Kanpyokai, taking into consideration the advantages of Yamada nishiki as sakamai, a separate section for the seiseishu produced from sakamai containing Yamada nishiki for 50% to 100% is established as the "Appraisal System of the Sake Zenkoku Shinshu Kanpyokai."
Japanese: また鑑評会においては山田錦の酒米としての有利性を考慮し、山田錦の使用率が50～100%である製成酒については、全国新酒鑑評会鑑評制度といって出品部門を別にしている。
English: Most probably as a result of the foregoing, among people in the sake brewery industry the term 'Yk35' became popular, having an air of official nature and meaning that 'if you use Yamada nishiki (Y) and Kyokai sake yeast (K) and increase the polishing ratio to 35%, you can obtain good-quality sake and can win the gold medal in the Zenkoku Shinshu Kanpyokai.'
Japanese: このような背景もあってか、酒造関係者のあいだでは俗に「YK35」といって、「(Y)山田錦を使い、(K)協会系酵母酵母を用い、(35)精米歩合35％まで高めれば、良い酒ができて全国新酒鑑評会でも金賞が取れる」などと公式めいた言葉が流行したことがあった。
English: In and after the 1980s, many different varieties of sakamai, for which the properties of each prefecture are fully utilized, have been developed.
Japanese: とくに1980年代以降、各都道府県の特性を生かした酒米が多く開発されてきている。
English: The number of varieties that have also acquired high appreciation from international markets, such as Gohyakumangoku Miyama nishiki and Hattan nishiki, has increased.
Japanese: 五百万石、美山錦、八反錦のように国際市場を含めて高い評価をおさめる種類も増加している。
English: Although the reputation of Yamada nishiki is still high, the sense of value implying that 'without Yamada nishiki, we can't produce good quality sake' is becoming tired.
Japanese: ゆえに、まだまだ山田錦の名声は根強いものの、「山田錦でなくては良い酒は造れない」といった価値観は過去のものとなりつつある。
English: The conditions have changed so that sake with various tastes and flavors are produced from various varieties of rice by utilizing the properties of rice.
Japanese: いろいろな米からそれぞれの米の特質を生かし、いろいろな味や香りの酒が造られるようになってきている。
English: For example, as Yamada nishiki, which is good for matured finishing, has such a large grain size that, only after polishing up to 35% does the shinpaku appear; therefore, it was referred to with the term 'YK35.'
Japanese: たとえば、熟成した仕上がりに強い山田錦は35%まで精米して、ようやく心白に迫るような粒の大きさであるため「YK35」などとも言われていたのである。
English: To the contrary, Gohyakumangoku, which is good for fruity finishing, has a comparatively small grain and, therefore, if it is polished up to 35%, there is a risk that the grains will be crushed.
Japanese: 逆にフルーティな仕上がりに強い五百万石は粒が小ぶりであるため、35％まで削ると砕けてしまう恐れが大きい。
English: The definition of tokutei meisho shu (sake with a specific class name) such as daiginjo sake (top-quality sake brewed at low temperature from rice grains milled to 50% of weight or less) and junmai daiginjo sake (daiginjo with no added alcohol) is closely related to the polishing ratio (see 'Nihonshu tokutei meisho shu').
Japanese: 大吟醸酒・純米大吟醸酒をはじめとした特定名称酒の定義は、精米歩合とも密接に関連している（「日本酒特定名称酒」参考）。
English: Therefore, given the above facts it is sometimes said that 'Daiginjo can't be produced from this variety of sakamai,' but given the above-described reasons their quality isn't graded as sakamai.
Japanese: そのため、上述した事実から「この酒米の種類では大吟醸はできない」といった議論がなされることがあるが、上記のような理由から、それは必ずしもその酒米の良し悪しを序列化するものではない。
English: Many varieties of sakamai that were typical sakamai until the Taisho period but were 'extinguished' due to the drastic change in rice-polishing technique and unstable conditions in Japan.
Japanese: 大正まで一般的な酒米であったにもかかわらず、昭和における精米技術の劇的な変化や国情不安などによって、もはや「絶滅」してしまった酒米の種類も多い。
English: However, certain varieties of which seed rice or rice husks that existed (even in very small quantities) were revived as sakamai through the application of biotechnology, by repeating breedings for several years and obtaining quantity sufficient for sake production; today these varieties are gradually being delivered again.
Japanese: しかし種籾や籾殻などがわずかでも残存していたものは、バイオテクノロジーなどの力も借り、何年かにわたる育種を繰り返し、酒造りに足るだけの収量を得ることで酒米として復刻され、再び徐々に出荷されているものもある。
English: Heretofore, sake has usually been produced with a mixture of several varieties of shuzo koteki mai, but recently the number of breweries that use a single variety has increased.
Japanese: 従来より数種類の酒造好適米を混ぜて日本酒を造ることが多いが、単一の米種を使う酒蔵が増えてきているのも最近の傾向である。
English: Such sake that is produced with a single variety is called 'tanmaishu' or 'ichimaishu/ikkomezake' in the language of sake brewing.
Japanese: このように単一種の酒米から造った日本酒を、蔵言葉では「単米酒（たんまいしゅ）」あるいは「一米酒（いちまいざけ/いっこめざけ）」などと呼ぶ。
English: In the Zenkoku Shinshu Kanpyokai, it is classified as the primary section in the Appraisal System of the Sake Zenkoku Shinshu Kanpyokai, namely, kanseishu (literally, completed sake) as the 'single use of a variety other than Yamada nishiki or a Yamada nishiki usage ratio of 50% or less.'
Japanese: 全国新酒鑑評会では全国新酒鑑評会鑑評制度第一部、すなわち「山田錦以外の品種を単独使用、または山田錦の使用割合が原料の50％以下」の完成酒に区分される。
English: It is said that "Juyondai," by Takagi Shuzo, was the pioneer that was produced with such a method and for which it was clearly shown on the label that shuzo koteki mai has been used.
Japanese: このような方法で造り、用いた酒造好適米をラベルに明記した先駆けは、高木酒造の『十四代』とされている。
English: In recent years, many breweries have adopted this method and, preparing various conditions other than the variety of rice, have sought to identify consumer preferences for varieties of rice or pursue brewing methods suitable for each variety of rice.
Japanese: 最近では多くの蔵がこの方法を採用し、米種以外の条件を揃えて消費者の米種別の嗜好を模索したり、それぞれの米種にあった醸造法が研究されたりしている。
English: On the other hand, the emergence of tanmaishu didn't necessarily mean the degradation of quality of fukumaishu (literally, sake with multiple varieties of rice), namely sake other than tanmaishu.
Japanese: また単米酒の出現は、必ずしも複米酒（ふくまいしゅ）すなわち単米酒でない酒の品質を低めることを意味しない。
English: It was because, for fukumaishu, breweries would often blend multiple varieties of sakamai with their own ratios to create specific tastes according to their concepts.
Japanese: 複米酒は蔵元のコンセプトにより、往々にしてその味を出すためにわざわざその割合で、複数の種類の酒米をブレンドしているからである。
English: If we understand nihonshumai (rice for sake) as raw material for sake, other than kojimai (rice for koji) and shubomai (rice for shubo), there is kakemai that is added during the preparation for unrefined sake.
Japanese: 日本酒の原料として日本酒米をとらえるならば、麹米、酒母米のほかに、日本酒醪を仕込むときに加える掛け米がある。
English: In the past, ordinary cooking rice was often used for nihonshumai, but since the start of the 2000s there has been an increasing tendency among breweries to use shuzo koteki mai for kakemai as well.
Japanese: 従来、日本酒米には一般のうるち米が使用されることが多かったが、2000年代初めでは掛け米にも酒造好適米を使う酒蔵も増える傾向にある。
English: The back label usually indicates which variety of sakamai is used for kojimai and kakemai.
Japanese: 麹米、掛け米などにどういう種の酒米を用いているかは、裏ラベルに表示されている場合が多い。
English: One bag of rice weighs 60 kg, and the basic unit for the area of agricultural land for growing rice (paddy field) is one tan (approximately 992 square meters).
Japanese: 米は1俵60kgであり、稲作農地（田んぼ）は面積1反を以って基本単位とする。
English: While close to ten bags of average cooking rice can be harvested from one tan, an average of just four to seven bags can be harvested from one tan.
Japanese: 平均的な食用米が1反につき10俵近く獲れるのに対し、平均的な酒米は4～7俵ぐらいしか獲れない。
English: If we try to increase the yield unreasonably, since the amount of nutrients per tan is fixed, the quality of rice degrades.
Japanese: 無理に収量を増やそうとすると、1反あたりの土壌の養分の量は決まっているので、獲れる米の質が落ちる。
English: Although it is possible to replenish nutrients artificially with chemical fertilizer, the rice thus obtained is more fragile than its organically grown counterpart, and it has less quality.
Japanese: 化学肥料を使って土壌へ人工的に養分補給を行なうことは可能だが、獲れる米は有機栽培に比べて脆くなり、やはり質が低下する。
English: Because this inverse relationship exists individually for each variety of sakamai, the variety of the higher grade doesn't necessarily have better quality than the rice of the lower variety.
Japanese: それぞれの品種の酒米において、個々にそうした反比例が成り立つため、上級品種だからといって必ずしも下級品種よりも良い米質であるとは限らない。
English: As an easy-to-understand example, even for Yamada nishiki, which is called the 'king of sakamai,' there are many grades of quality depending on the land, soil and growing method as well as the farmer.
Japanese: わかりやすい例を出せば、「酒米の王様」と呼ばれる山田錦も、どの土地で、どの土壌で、どの農法で、どの篤農家によって栽培されたかによって、品質はピンからキリまである。
English: For example, the quality of Omachi, which was originally an excellent variety, was degraded because of efforts to increase the yield in various places.
Japanese: たとえば雄町は、元来たいへん優れた品種であったがあちこちで収量を増やしたために品質が落ちた。
English: The price of the average shuzo koteki mai is approximately 14,500 yen per bag, while the average Yamada nishiki costs about 17,000 to 18,000 yen per bag.
Japanese: 平均的な酒造好適米の価格は1俵あたり14,500円程度、平均的な山田錦は1俵17,000-18,000円程度である。
English: High-quality Yamada nishiki, of which the yield is 4.5 bags per tan, costs around 40,000 yen per bag, but the price fluctuates depending on the harvest in any particular year.
Japanese: 1反で4.5俵しか獲れないような高品質な山田錦になると1俵40,000円程度であるが、もちろん毎年の米の作柄などによっても変動する。