nntsuzu/KFTT huggingface dataset:
English: On April 28, 976, he met MINAMOTO no Yorimitsu, who happened to pass along the Ashigara-toge road and was impressed by the strength of Kintaro, and engaged him as a retainer.
Japanese: そして天延4年3月21日(旧暦)（976年4月28日）、足柄峠にさしかかった源頼光と出会い、その力量を認められて家来となる。
English: He changed his name to Kintoki SAKATA and went Kyoto and became a member of Yorimitsu Shitenno (four loyal retainers of Yorimitsu).
Japanese: 名前も坂田金時（きんとき）と改名し、京にのぼって頼光四天王の一人となる。
English: On April 28, 990, they vanquished Shuten Doji (the leader of a group of bandits that roamed the region around Kyoto) who lived on Mt. Oe (currently Fukuchiyama City, Kyoto Prefecture).
Japanese: 永祚(日本)2年3月26日(旧暦)（990年4月28日）、丹波国の国、大江山（現在京都府福知山市）に住む酒呑童子を退治する。
English: MINAMOTO no Yorimitsu and the members of Shitenno dressed as yamabushi (mountain priest) and got rid of Shuten Doji using an alcoholic drink containing a sleeping drug.
Japanese: 源頼光や四天王たちが山伏姿に身をかえて、神変奇特酒（眠り薬入り酒）を使って退治した。
English: On January 17, 1012, when he was on his way to Tsukushi (present Kitakyushu City) to overthrow bandits in Kyushu, Kintoki SAKATA contracted a serious fever and died in Mimasaka Katsutaso on Sakushu road (present Shoo Town in Okayama Prefecture).
Japanese: 坂田金時は寛弘8年12月15日(旧暦)（1012年1月11日）、九州の賊を征伐するため築紫（つくし・現在北九州市）へ向かう途中、作州路美作（みまさか）勝田壮（現在の岡山県勝央町）にて重い熱病にかかり死去。
English: People in Katsuta adored Kintoki and established Kurigara (meaning adamantine courage)-jinja Shrine to mourn him.
Japanese: 勝田の人々は公時を慕い、倶利加羅（くりがら、剛勇の意）神社を建てて葬った。
English: According to historical materials at that time such as FUJIWARA no Michinaga's diary, "Mido Kanpakuki," an excellent guardsman named SHIMOTSUKENU no Kintoki served Michinaga.
Japanese: しかし、藤原道長の日記『御堂関白記』など当時の史料によると、下毛野公時という優秀な近衛兵（随身）が道長に仕えていたことは確かである。
English: In "Konjaku monogatari shu" (collection of tales of present and past) that were recorded approximately 100 years after the time of Yorimitsu and Michinaga, it is recorded that Kintoki served as a retainer of Yorimitsu.
Japanese: 頼光・道長の時代から100年ほど後に成立した『今昔物語集』では、公時の名の郎党が、頼光の家来として登場している。
English: The present legend of Kintaro was perfected in the Edo period, and the image of a boy with immense physical strength among Yorimitsu's Shitenno became fixed in popular culture through Joruri (dramatic narrative chanted to a shamisen (a three-stringed Japanese banjo) accompaniment) and Kabuki (traditional drama performed by male actors).
Japanese: 現在の金太郎伝説が完成したのは江戸時代であり、浄瑠璃や歌舞伎を通して頼光四天王の怪力童子のイメージが定着していった。
English: He became the model of dolls for the Boys' Festival in May as an active boy wearing a diamond shaped bib with a battle-ax on his shoulder riding on the back of a bear.
Japanese: 鉞（まさかり、大斧）担いでクマの背に乗り、菱形の腹掛けを着けた元気な少年像として、五月人形のモデルとなった。
English: Based on this figure, rhombic bibs used for babies and toddlers all over Japan were also called 'Kintaro.'
Japanese: この姿から、かつて日本各地で乳幼児に着用させた菱形の腹掛けもまた「金太郎」と呼ぶ。
English: With respect to legends of his birth, one legend has it that his mother was a mountain witch and his father was the god of lightning and another where he was a baby that was given to Yaegiri by a red dragon on the top of Mt. Kintoki.
Japanese: 出生の伝説は、母親が山姥で、雷神の子供を孕んで産まれてきたとするものや、金時山の頂上で赤い龍が八重桐に授けた子というものも存在する。
English: The 'Kintoki bean' is named after him, and the 'Kinpira' style of cooking is named after his son Kinpira SAKATA.
Japanese: また、「金時豆」の名前の由来でもあり、更に息子の坂田金平は「金平」の名の由来で知られる。
English: In both Minamiashigara City neighboring Oyama town, there are many legends about Kintaro and there are many differences in the contents of the legends of the two cities.
Japanese: 小山町の隣にある南足柄市にも金太郎の伝説は多く、その内容は小山町との相違点が多く見られる。
English: Other than those, there are legends associated with Kintaro in various locations such as at the grave in the Mangan-ji Temple (Kawanishi City), Kawanishi City, Hyogo Prefecture and Nagahama City in Shiga Prefecture.
Japanese: 他にも兵庫県川西市の満願寺(川西市)の墓、滋賀県長浜市など、各地に伝説がある。
English: In the Kintoki-jinja Shrine, Oyama town, Sunto-gun, Shizuoka Prefecture, there are legends associated with Kintaro surrounding the Chorori nanataki waterfall and the Dairokutensha shrine.
Japanese: 静岡県駿東郡小山町の金時神社には金太郎の伝説のあるちょろり七滝や第六天社がある。
English: It is said that water of Chorori nanataki waterfall was used for Kintaro's first bath when he was born and it is located in the back of his residence which is now the site of Kintoki-jinja Shrine.
Japanese: ちょろり七滝の水は金太郎が産まれたとき、産湯として使ったといわれており、住まいである金時屋敷（現在の金時神社）の裏にある。
English: Because Kintaro grew up healthy and became an excellent commander, people in the neighborhood used water of this waterfall for their first born.
Japanese: 金太郎が丈夫に育ち立派な武将となったことから、周辺の人々は子供が産まれると、この滝の水を産湯にしたといわれている。
English: In Minamiashigara City, however, there is a waterfall called Yuhi no taki, and legend there has it that Kintaro was born in the residence of Shimanchoja and water from this waterfall was used for this first bath.
Japanese: しかし、南足柄市には夕日の滝という場所があり、金太郎は四万長者の屋敷で産まれ、この滝の水を産湯にしたという伝説もある。
English: Kintaro and his mother had great faith in the Dairokutensha shrine and while his mother, Yaegiri, dedicated steamed rice with red beans, or fish, Kintaro caught killifishes and put the live fish in a bowl in front of the shrine as an offering.
Japanese: 第六天社は金太郎親子が深く信仰しており、母の八重桐が赤いごはんや魚を捧げたりするのを真似て、金太郎はメダカを捕らえてきては生きたまま器に入れ、社前に捧げたといわれている。
English: Nagahama and Maibara Cities in Shiga Prefecture were previously part of Sakata County and it is said that SAKATA no Kintoki was from Sakata County.
Japanese: 滋賀県長浜市と米原市は、昔は坂田郡であり、坂田金時は坂田郡の人であると伝えている。
English: Even now, there are several Ashigara-jinja Shrines (足柄神社 and 芦柄神社) and children's sumo competitions are still held in Nagahama City.
Japanese: 今も長浜市には足柄神社や芦柄神社が何カ所もあり、子ども相撲が今も連綿と行われている。
English: The region was the base of the ancient and powerful Okinaga clan and Kintoki was a member of the clan.
Japanese: なお、この地域は古代豪族息長氏の本拠地であり、金時はその一族であるという。
English: It says that the character 王 (king) is a hieroglyphic character representing a war ax and the figure with a bib symbolizes a blacksmith and, therefore, it was a powerful clan that was among the first to introduce the use of iron forging.
Japanese: 王の文字はマサカリの象形文字で、腹掛け姿は鍛冶を象徴することから、いち早く鉄文化を手に入れた豪族というものである。
English: The children's song 'Kintaro,' that begins with 'masakari katsuide' (having a war ax on the shoulder), was published in 'Yonen Shoka' (children's songs) in 1900. (For your reference, this is not 'masakari katsuida' as it is often sung erroneously.)
Japanese: 「マサカリカツイデ～」で始まる童謡「金太郎」は、明治33年（1900年）に発表された「幼年唱歌」に掲載された（なお、間違えられやすいが「マサカリカツイダ～」ではない）。
English: In historical almanacs the vernal equinox is explained as being 'Mid point between the sun and the heavens when the division between day and night is identical' and, holds true that at the vernal equinox, day and night are roughly the same length.
Japanese: 『暦便覧』に「日天の中を行て昼夜等分の時なり」と記されている通り、春分では昼夜の長さがほぼ同じになる。
English: In the vicinity of Japan there are variations from year to year but, on average daytime is approximately 14 minutes longer than night time.
Japanese: 日本付近では、年による差もあるが、平均すれば昼が夜よりも約14分長い。
English: At the National Astronomical Observatory of Japan, when the sun is close to the horizon, the angle is estimated to be 35 minutes 8 seconds.
Japanese: 国立天文台では、太陽が地平線付近にある時の、その角度を35分8秒と見積もっている。
English: Putting both these together, at dawn the centre of the sun rises from the horizon 3 minutes 25 seconds faster and, at sunset sinks 3 minutes 25 seconds slower from the centre of the sun to the horizon.
Japanese: これらを合わせると、日出は、太陽の中心が地平線から上がるより3分25秒早く、日没は、太陽の中心が地平線より沈むより3分25秒遅くなる。
English: Accordingly, the length of daytime at the vernal equinox is approximately 12 hours 7 minutes and, the night approximately 11 hours 53 minutes long.
Japanese: したがって、春分の日の昼の長さは約12時間7分、夜の長さは約11時間53分である。
English: Also, actually the day when the variance between day and night is substantially smaller occurs approximately 4 days after the vernal equinox.
Japanese: そして、実際に昼夜の長さの差が最も小さくなる日は春分の4日程度前になる。
English: If a person makes observations at the North or South Pole, the vernal equinox sun will appear to be moving right along the horizon; not rising or sinking.
Japanese: 北極点または南極点の観測者から見ると、春分の太陽はちょうど地平線と重なるようにして動き、上ることも沈むこともない。
English: The Japanese Cabinet decides upon Shunbun No Hi based on the astronomical Autumnal Equinox calculated by the National Astronomical Observatory of Japan and, an announcement of the decision is officially gazetted in February the previous year.
Japanese: 春分の日は、国立天文台の算出する天文学的春分日を元にして閣議決定され、前年2月に官報で告示される。
English: It is unusual elsewhere in the world to have a public holiday decided upon each year based on astronomy.
Japanese: 天文学に基づいて年ごとに決定される国家の祝日は世界的にみても珍しい。
English: That said, while the calendar 'vernal equinox' date is fixed as March 21, the dates of astronomical vernal equinox days do not always coincide.
Japanese: ただし、ここでいう「春分」は暦の上での3月21日に固定されており、天文学上の春分を含む日とは必ずしも一致しない。
English: While the 'full moon' dates can also be obtained from simplified calculations, the astronomical full moon dates may not always coincide.
Japanese: 「満月」も簡素化した計算によって求められており、天文学上の満月とは必ずしも一致しない。
English: Thunder Begins to Sound: In the distance the sound of thunder begins (China).
Japanese: 雷乃発声（かみなりすなわちこえをはっす）：遠くで雷の音がし始める（中国）
English: Thunder Begins to Sound: In the distance the sound of thunder begins (Japan).
Japanese: 雷乃発声（らいすなわちこえをはっす）：遠くで雷の音がし始める（日本）
English: Sake is a traditional alcoholic drink in Japan that is produced by fermenting rice.
Japanese: 日本酒（にほんしゅ）は、米を発酵させて作る日本の伝統的な酒の一つである。
English: In Japan, it is called in general simply "sake" or "osake," and "sasa" in old Japanese and "hannyato" in jargon of Buddhism priests.
Japanese: 日本では、一般には単に酒（さけ）またはお酒（おさけ）、日本古語では酒々（ささ）、僧の隠語で般若湯（はんにゃとう）と呼ぶ。
English: It has a wide temperature range good for drinking, from five degrees centigrade approx. to sixty degrees centigrade approx. (Refer to "Expressions of temperature - drinking temperature.")
Japanese: 約5℃から約60℃まで幅広い飲用温度帯がある（参照：温度の表現（飲用温度））。
English: Sake is the only alcoholic drink in the world which is habitually drunk at different temperatures in the same area.
Japanese: 同じアルコール飲料を同じ土地で異なった温度で味わうのを常としているのは、世界的に見て日本酒だけである。
English: Recently, while consumption in Japan shows as declining tendency, consumption of sake, in particular, ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to sixty percent weight or less) and junmai ginjoshu (ginjoshu with no added alcohol) in overseas market has been growing and it is known as "sake."
Japanese: 近年、日本国内での消費は減退傾向にある一方、アメリカ合衆国・フランスを中心とした海外市場では日本酒、とくに吟醸酒・純米吟醸酒の消費が拡大しており、「sake」として知られている。
English: Other than such ingredients, as sake is brewed using many substances such as yeast and lactic acid bacterium, all of them are in certain cases called "ingredients for making sake."
Japanese: それ以外にも酵母、乳酸菌など多くのものに支えられて日本酒が醸造されるので、広義にはそれらすべてを「日本酒の原料」と呼ぶこともある。
English: Among specialists, "distilled alcohol," "sour agent," "seasoning," "amino acid, " and "sugars," which are used for adjusting the flavor are called auxiliary ingredients in order to distinguish them.
Japanese: 専門的には、香味の調整に使われる「醸造アルコール」「酸味料」「調味料」「アミノ酸」「糖」などは副原料と呼んで区別する。
English: Depending on the intended use, there are two types of rice, namely kojimai (rice for koji) and kakemai (rice used to produce moromi or raw unseishu).
Japanese: 用途によって、麹米（こうじまい）用と掛け米（かけまい）用の2種類がある。
English: Usually, general-purpose rice is used totally or partially for kakemai, but, in case of sake with a specific class name, often only sakamai is used.
Japanese: 掛け米には、全部または一部に一般米（米）が使われるが、特定名称酒の場合、酒米のみが使われることが多い。
English: For most futsushu (ordinary sake), general-purpose rice is used for kojimai and kakemai.
Japanese: 普通酒は麹米、掛け米ともにすべて一般米で造られるのがほとんどである。
English: With respect to high-class sake, once Yamadanishiki enjoyed a predominant position, but recently the way of selecting and using rice as raw materials has drastically been changed partly because of the development of new varieties of sakamai.
Japanese: 高級酒となるとかつて山田錦一辺倒の傾向すらあった原料米の選び方や使い方も、近年は新種の開発などにより変化が著しい。
English: In certain places where conditions are met, tap water is the source, many breweries secure a dedicated source of water supply.
Japanese: 条件が良い所では、これらを水源とする水道水が使われることもあるが、醸造所によって専用の水源を確保することが多い。
English: With respect to breweries in urban districts, some transport water from a remote locations because of the deterioration of local water quality and some change the brewery location to a location that has a water supply with good quality.
Japanese: 都市部の醸造所などでは、水質の悪化のために遠隔地から水を輸送したり、良質な水源を求めて移転することもある。
English: Water used for brewing sake is called shuzo yosui (literally, water for sake brewing) and used as water for preparation for brewing and water for cleaning bottles and buckets.
Japanese: 酒造りに使われる水は酒造用水と呼ばれ、仕込み水として、また瓶、バケツの洗浄用水として利用される。
English: In daily life in Japan, we usually use American standards for measuring the hardness of water, but, in the brewery industry, German standards have been used from a long time ago.
Japanese: 日本の日常生活では、硬度の測定に硬度(水)アメリカ硬度を用いているが、醸造業界では長らく硬度(水)ドイツ硬度を用いてきた。
English: With respect to the taste of sake produced, roughly speaking, if soft water is used, so-called soft sake with delayed fermentation is obtained and, if hard water is used, hard sake with progressed fermentation is obtained.
Japanese: 造られる酒の味は、おおざっぱに言えば、軟水で造れば醗酵の緩い、いわゆるソフトな酒、硬水で造れば醗酵の進んだハードな酒になる。
English: The reason is that, if hard water is used in the brewing process, yeast becomes vivid because of the existence of minerals and therefore alcoholic fermentation, namely the decomposition of sugar, is expedited.
Japanese: 理由は、醸造過程で硬水を使用すると、ミネラルにより酵母の働きが活発になり、アルコール発酵すなわち糖の分解が速く進むからである。
English: On the contrary, if soft water is used, and the mineral content is little, yeast activity becomes dull and fermentation takes more time.
Japanese: 逆に軟水を使用するとミネラルが少ないため酵母の働きが低調になり発酵がなかなか進まないからである。
English: Nada gogo (literally, five districts in Nada) where high quality sake have been produced since the Edo Period, hard water called Miyamizu have been used.
Japanese: 江戸時代以来、高品質な酒を産出してきた灘五郷では宮水と呼ばれる硬水が使用されていた。
English: On the other hand, in 1897, Senzaburo MIURA, who lived in Hiroshima Prefecture, developed a fermenting technique with soft water.
Japanese: 一方、1897年（明治30年）には広島県の三浦仙三郎により軟水醸造法が開発された。
English: In the past, hard water was used to make much of the shuzo yosui, but, in recent years, new merits of soft water have been discovered and the taste of sake brewed with soft water matches the taste of people today.
Japanese: かつては、硬水が酒造用水としてもてはやされていたが、軟水で醸した酒の味わいが現代人の味覚に合っているとして、近年では軟水も見直されている傾向もある。
English: Therefore, it is not required to reveal whether water used as raw material for sake is from a well or is tap water.
Japanese: したがって、原料水が、井戸水であるか水道水であるかを明らかにする必要は無い。
English: However, water quality criteria applied to shuzo yosui is far stricter than for tap water.
Japanese: ただし、酒造用水に課せられている水質基準は、水道水などと比べるとはるかに厳格である。
English: Sake breweries are required to submit water used for brewing to the brewing laboratory, food laboratory, brewing guidance institute, etc., in the prefecture for examination in advance.
Japanese: 酒蔵は、使用する水を事前にそれぞれの都道府県の醸造試験所、食品試験所、酒造指導機関などに送って監査を受けなくてはならない。
English: Different from the Chinese continent, water in almost all districts in Japan is medium-hard water, although there is a slight difference depending on the district, and, since the content of iron and manganese that spoils the taste is small, it is suitable for brewing.
Japanese: 中国大陸とは違い、日本の水は各地によって小差はあるもののほとんどが中硬水であり、香味を損ねる鉄分やマンガンの含有量が少ないので、醸造に適していると言える。
English: We often hear that breweries that moved to Manchuria before the Pacific War and tried to brew sake for Japanese people who lived there, had difficulty finding water that could be used.
Japanese: 太平洋戦争前に満州へ渡り、在留日本人のために当地で日本酒を造ろうとした醸造業者たちが利用できる水を見つけるのに苦労したという話が多い。
English: With respect to potassium, magnesium, and phosphoric acid in minute amounts that are effective for fermentation and propagation of aspergillus and yeast, we can add them to adjust the ingredients.
Japanese: なお、発酵、および麹菌や酵母菌の繁殖を促進するのに有効なだけの微量のカリウム・マグネシウム・リン酸については、成分調整として添加することができる。
English: Even for such purposes, shuzo yosui that has fulfilled the rigid criteria described in the section for water quality, is used.
Japanese: これにも、水質で述べられているような厳しい基準を通過した酒造用水が用いられる。
English: Even for such purposes, shuzo yosui that has fulfilled the rigid criteria described in the section for water quality, is used.
Japanese: これにも、水質の項で述べられているような厳しい基準を通過した酒造用水が用いられる。
English: For daily life of the toji (chief sake brewer) and other workers in the brewery (for food and washing their hands and face, etc.), tap water is used as it is in lives of other people.
Japanese: 杜氏や蔵人の日常生活（食事や洗面など）には、一般人のそれと同じく水道水が用いられる。
English: What is interesting is that, in many sake breweries, shuzo yosui is used in the bath for workers in the brewery.
Japanese: なお、興味深いことに、蔵人たちが入る風呂には酒造用水を用いる酒蔵が多い。
English: It is because of the belief of the sake breweries that the "preparation for brewing" begins already from that stage and they do out of superstition for good luck.
Japanese: すでにその段階から「仕込み」が始まっているとの酒蔵の考えによるものであり、縁起かつぎとして行っている。
English: Koji used for sake brewing is produced by sprinkling spores of koji mold, namely aspergillus onto steamed rice and it is also called rice koji.
Japanese: 日本酒に用いる麹は、蒸した米に麹菌というコウジカビの胞子をふりかけて育てたものであり、米麹（こめこうじ）ともいう。
English: The main ingredient of rice, which is a cereal, is starch, which is a polysaccharide, and it cannot be utilized as source of energy for yeast.
Japanese: 穀物である米は、主成分が多糖であるデンプンであり、そのままでは酵母がエネルギー源として利用できない。
English: In other words, since yeast cannot carry out alcohol fermentation directly from starch, starch must be saccharified in preparation for fermentation.
Japanese: 言いかえれば、酵母がデンプンから直接アルコール発酵を行うことはできないので、アルコールが生成されるには酵母が発酵を始められるように、いわば下ごしらえとしてデンプンが糖化されなければならない。
English: Rice koji contains amylase and glucoamylase, which are degrading enzymes produced by koji mold and degrade starch.
Japanese: 米麹は、コウジカビが生成するデンプンの分解酵素であるアミラーゼやグルコアミラーゼを含んでいる。
English: Rice koji also contains degrading enzymes for protein and amino acids and peptides produced by degradation have an affect on the growth of yeast and the flavor of the final sake. (Refer to "Producing koji.")
Japanese: 米麹は、ほかにタンパク質の分解酵素も含んでおり、分解によって生じたアミノ酸やペプチドは、酵母の生育や完成した酒の風味に影響する（参照：麹造り）。
English: In case of foreign liquors, for example wine, because grape juice as raw material contains glucose, no additional saccharification process is required and zones of culture of single-stage fermentation is formed.
Japanese: 洋酒では、ワインに代表されるように、原料であるブドウ果汁の中にすでにグルコースが含まれているので、わざわざこうした糖化の工程が要らず、そのため単発酵文化圏となった。
English: In the East, koji is used for many food products, not only for sake, but also for other liquors, bean pastes, mirin (sweet cooking rice wine), soy sauces and, etc.
Japanese: 東洋においては、日本酒だけでなく、他の酒類や味噌、みりん、醤油など多くの食品に麹が使われている。
English: That is the reason why such zones are called, from the food culture point of view, zones of culture of multiple-stage fermentation or zones of mold culture.
Japanese: それが食文化的に複発酵文化圏、カビ文化圏などとも呼ばれるゆえんともなっている。
English: This is a method of fermentation that is possible because of climate characteristics of medium- or high-temperature wet zones in the Southeast to East Asia and the method utilizes the effect of "mold" as a microorganism.
Japanese: これは東南アジア-東アジアの中高温湿潤地帯という気候上の特性から可能であった醸造法であり、微生物としての「カビ」の効果を利用したものである。
English: Typically, white koji, kuro koji (kuro-koji bacterium) and yellow koji is used for shochu (distilled spirit), kuro koji for awamori (distilled spirit originated in Okinawa), and aka koji (ang-khak) for Shaoxing rice wine.
Japanese: 焼酎には白麹・黒麹（黒麹菌）・黄麹、泡盛には黒麹、紹興酒には赤麹が用いられるのが通常である。
English: In case of sake, ki koji (yellow aspergillus) is used the same as in bean paste, mirin, and soy sauce.
Japanese: 日本酒の場合は味噌、みりん、醤油と同じく黄麹（きこうじ）（黄麹菌、黄色麹菌）が用いられる。
English: If classified by their shapes, koji used in Japan is in the shape of rice grain as it is, as far as can be observed by the naked eye, and, therefore, it is called bara koji (literally, loose koji).
Japanese: また形状から分類すると、日本で用いられる麹は肉眼で見るかぎり米粒そのままの形をしているため、散麹（ばらこうじ）と呼ばれる。
English: On the other hand, koji used in other Eastern countries, including China, is called mochi koji (literally, rice-cake koji).
Japanese: それに対して、中国など他の東洋諸国で用いられる麹は、餅麹（もちこうじ）と呼ばれている。
English: It is produced by adding water to raw materials, grain powder such as rice and wheat, and stiffening them by kneading and spores of rhizopus or mucon existing naturally adhere to and grow on it.
Japanese: 原料となる米・ムギなど穀物の粉に水を加えて練り固めたものに、自然界に存在するクモノスカビ・ケカビの胞子が付着・繁殖してできるものである。
English: In the natural world, there exist over several hundred thousand types of such yeast, and each has its own quality.
Japanese: これも何十万を超える種類が自然界に広く存在しており、それぞれ異なった資質をもっている。
English: Among the large number of yeasts, yeasts used for sake brewing are called sake yeast and more than eighty percent of the varieties are Saccharomyces cerevisiae (budding yeast).
Japanese: また多種多様な酵母のなかで日本酒の醸造に用いられる酵母を清酒酵母といい、種は80%以上がSaccharomycescerevisiae（出芽酵母）である。
English: Prior to the modern era, in the process of mixing koji and water, yeasts naturally existing in the air were taken into or "yeast of the house" or "yeast of a brewing house" were utilized.
Japanese: 近代以前は、麹と水を合わせる過程において空気中に自然に存在する酵母を取り込んだり、酒蔵に棲みついた「家つき酵母」もしくは「蔵つき酵母」に頼っていた。
English: It was left to chance, scientific reproducibility was lacking and the quality of brewed sake could not be stabilized.
Japanese: その時々の運任せで、科学的再現性に欠けており、醸造される酒は品質が安定しなかった。
English: During the Meiji period, through the introduction of microbiology, selection and breeding of useful seed bacteria and thanks to distribution of such seed bacteria, the stabilization of and improvement in quality could be realized.
Japanese: 明治になると微生物学の導入によって有用な種菌の分離と養育が行われ、それが配布されることによって品質の安定と向上が図られた。
English: After the first Zenkoku Shinshu Kanpyokai (National New Sake Appraising and Deliberating Fair) was held in 1911, the Brewing Society of Japan commenced to collect useful yeasts nationwide and the yeasts judged objectively to be excellent, for example, by winning the first prize were collected and distributed after cultivating a pure culture.
Japanese: 1911年（明治44年）第1回全国新酒鑑評会が開かれると、日本醸造協会が全国レベルで有用な酵母を収集するようになり、鑑評会で1位となるなどして客観的に優秀と評価された酵母を採取し、純粋培養して頒布した。
English: Yeast delivered in such a way was named "Sake yeast Kyokai No. n" ("n" stands for a number.) after Nihon Jozo Kyokai (the Brewing Society of Japan).
Japanese: こうして頒布された酵母には、日本醸造協会にちなんで「協会n号」(nには番号が入る）という名がつけられた。
English: It is divided roughly into bubbling yeasts that produce carbon dioxide during alcoholic fermentation and non-bubbling yeasts.
Japanese: アルコール発酵時に二酸化炭素の泡を出す泡あり酵母と、出さない泡なし酵母に大別される。
English: Originally, sake had only the simple fragrance that rice has and does not have a fruity fragrance like wine.
Japanese: もともとの日本酒は、米のもつ地味な香りだけで、いわゆるワインのようなフルーティーな香りは無い。
English: Sake yeast Kyokai No. 7 and Sake yeast Kyokai No. 9. among Kyokai-line yeasts played a big role in giving birth to ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to sixty percent weight or less)and junmai ginjoshu that has a fragrance.
Japanese: 香りをもつようになった吟醸酒・純米吟醸酒を誕生させるのに大きな役割を果たしたのは、協会系酵母のなかの協会系酵母協会7号と協会系酵母協会9号であった。
English: In the 1980's, once ginjoshu was widely accepted by consumers, a large number of yeasts that produce a strong fragrance such as low-acidity yeast, high ester producing yeast, and high malic acid producing high acidity yeast were made in addition to Kyokai-line yeasts.
Japanese: 1980年代に吟醸酒が消費者層に広く受け入れられると、協会系酵母の他にも、少酸性酵母、高エステル生成酵母、リンゴ酸高生産性多酸酵母といった高い香りを出す酵母が多数つくられた。
English: Even today, various yeasts are created by large manufacturers, biological research institutes, and universities.
Japanese: 今も大メーカーやバイオ研究所、大学などでさまざまな酵母がつくられている。
English: In and after 1990's, sake yeasts named after the place of development, such as Shizuoka yeast, Yamagata yeast, Akita yeast and Fukushima yeast came to be highly valued.
Japanese: 1990年代以降は、それぞれ開発地の地名を冠する静岡酵母、山形酵母、秋田酵母、福島酵母なども高く評価されるようになった。
English: Recently, attention is focused on the fact that yeasts that produce high content of ethyl caproate represented by alps yeast as well as yeasts from flowers that were separated by Tokyo University of agriculture from flowers of dianthus, begonia and climbing rose extract strong ginjoko (fragrance of ginjo sake).
Japanese: 最近では、アルプス酵母に代表されるカプロン酸エチル高生産性酵母や、東京農業大学がなでしこ、ベコニア、ツルバラの花から分離した花酵母などが、強吟醸香を引き出すのに注目を集めている。