nntsuzu/KFTT huggingface dataset:
English: The principal image of Kokuzoho (an esoteric rite for fulfilling wishes and averting misfortune) in Esoteric Buddhism is painted in light colors, and a stately atmosphere is given by use of gindei (silver paint) and gold leaf in the Kirikane technique.
Japanese: 密教の虚空蔵法の本尊が淡い色調で彩色され、銀泥と銀箔の截金で荘厳されている
English: A four-armed Myoo with Bosatsuso (the expression of compassion found on Buddhist images), a deified version of peacocks that eat poisonous snakes and harmful insects, are depicted in magnificent colors and in sensitive kirikane patterns.
Japanese: 毒蛇や害虫を食べる孔雀を神格化した四臂の菩薩相をとる明王が華麗な彩色と繊細な截金文様で描かれている
English: The 12 Devas are Katen (literally, fire god: Agni), Suiten (literally, water god: Varuna), Rasetsuten (Rakshasa), Futen (literally, wind god: Vayu), Ishanaten, Enmaten, Taishakuten, Bishamonten (Vaisravana), Bonten (Brahma, a major Hindu deity thought to be responsible for creating the world), Jiten (literally, earth god: Prithivi), Nitten (literally, sun god: Surya), and Gatten (literally moon god).
Japanese: 火天、水天、羅刹天、風天、伊舎那天、閻魔天、帝釈天、毘沙門天、梵天、地天、日天、月天の十二天
English: This depicts the scene where Ichiji kinrin butcho, provided with a fiery blaze halo, seats on a pedestal made of shishi lions with mudra and gold leaf is used for the accessories.
Japanese: 火炎光背を負う一字金輪仏頂が獅子座上に印を表して坐す様子が描かれ、装身具には截箔が使用されている
English: This depicts Ichiji Kinrin (also referred as Dainichi Kinrin) seating in a typical Buddhist style with Nichirin (the sun) on the back at the center on Mt. Sumeru, whose clothes provide delicate kirikane patterns of connected shippo, tachiwaku and ishidatami (checker) and others.
Japanese: 中央須弥山上に日輪を負い趺坐する一字金輪（大日金輪）が描かれ、着衣には七宝繋ぎ文、立涌、甃文など精緻な截金文様が施されている。
English: Furthermore, the Ichiji Kinrin butcho is provided with a unique feature in the decorations, for example, use of silver leaf in the kirikane technique that is rarely found in Buddhist paintings.
Japanese: また一字金輪仏頂には仏画には稀な銀箔を使用した截金を用いるなど装飾性に特徴がある
English: This depicts golden Senju Kannon with 42 arms and 11 faces seating on a lotus pedestal on a rock pedestal, being merged with a natural background.
Japanese: 岩座上ハス座に坐す金身の四十二臂十一面の千手観音が自然景と融合しつつ描かれている
English: The robe and accessories are painted in colors brilliantly, on which delicate kirikane patterns of tachiwaku, lattice and connected 卍 and others are used for giving a stately atmosphere.
Japanese: 着衣や装身具も華やかに彩色されており、その上に立涌、格子、卍繋などの細緻な截金文様が置かれ荘厳されている
English: The kannon is seated on a white lotus throne on a hodan (treasure platform), with his right arm expressing Yogan-in (wish-granting mudra) and a juzu (beadroll) in the wrist and with his left hand holding a water jar, in which gu renge (red lotus) is inserted, in front of his chest.
Japanese: 宝壇の上の白蓮華座に坐し、右手は与願印を表しその手首に数珠をかけ、左手は胸前で紅蓮華をさした水瓶を持している
English: The robe is expressed with curved kirikane patterns, and furthermore, the entire body of the bosatsu is covered with Yoraku (patterns based on the accessories and jewels of ancient Indian aristocracy) made by overlapping cut gold and silver leaves.
Japanese: 截金の曲線で衣を表し、さらに金銀の切箔を連ねた瓔珞を全身に纏っている
English: This paints Shaka sitting alone in the kekkafuza leg-positioning style, and connected shippo kirikane patterns are provided on the robe.
Japanese: 釈迦が単独で結跏趺坐する様子を描き、着衣には七宝繋ぎの截金文様が見える
English: It is said that this depicts the Kannon who suddenly appeared in the ship, when the Kentoshi Ship (ship for a Japanese envoy to Tang Dynasty China) on which Kobo Daishi boarded met with a storm.
Japanese: 弘法大師の乗船した遣唐使船が嵐に見舞われたとき，船中に湧き現れた観音を描いたものと伝えられる。
English: This is a rare Buddhist image on which gold color is painted on the kirikane patterns, such as tachiwaku, yotsume-shippo, and modified 卍.
Japanese: 立涌文、四ツ目七宝文、卍崩し文などの截金文様の上にさらに金色で彩色されている希少な仏画
English: Miyako shichifukujin are stamp places for pilgrims to visit seven deities of good fortune, which consist of seven temples and shrines in Kyoto City, Kyoto Prefecture.
Japanese: 都七福神（みやこしちふくじん）は、京都府京都市内の7箇所の社寺から構成される七福神めぐりの巡礼札所。
English: It is assumed that the first shichifukujin faith started in Kyoto during the Muromachi Period, and then it had gradually spread all over Japan.
Japanese: 室町時代に京都で最初に七福神信仰がおこり、それが次第に日本各地に拡がっていったといわれている。
English: Jikkoku-bune Boat is a pleasure boat operated by Fushimi Yumekobo Co., Ltd. funded by 55 companies including Gekkeikan Sake Co., Ltd.
Japanese: 十石舟（じっこくぶね）は、月桂冠など55社の出資になる株式会社伏見夢工房が運航する遊覧船。
English: It arrives at and departs from Benten-bashi Bridge behind Gekkeikan Okura Sake Museum located beside Go-kawa River (a branch river of Uji-gawa River) in Fushimi Ward, Kyoto City, Kyoto Prefecture.
Japanese: 京都府京都市伏見区の濠川（宇治川派流）の月桂冠大倉記念館裏の弁天橋から発着する。
English: It began as a transport boat sailing from Go-kawa River to Uji-gawa River or Yodo-gawa River for the purpose of transporting sake, rice and people from Fushimi to Osaka.
Japanese: 江戸時代に伏見の酒、米、人を大坂に運ぶための、宇治川派流から淀川、淀川を航行する輸送船としてはじまった。
English: In 1998, the route from Go-kawa River once again opened for yakata-bune boat (house boat)-style pleasure boats in remembrance of one-time port town Fushimi.
Japanese: 1998年にかつての港町伏見を偲ぶ屋形船仕様で遊覧船として再び濠川に航路が開設された。
English: Benten-bashi Bridge (behind Gekkeikan Okura Sake Museum)=> Misu Komon Shiryokan (Misu Lock Gate Museum)=> (turn-round)=> Benten-bashi Bridge
Japanese: -弁天橋（月桂冠大倉記念館裏）→　三栖閘門資料館（みすこうもんしりょうかん）　→　（折り返し）→　弁天橋
English: Every 20 minutes from 10am to 4.20pm (from 10am to 3.40pm in late November through early December)
Japanese: -10時から16時20分まで約20分毎（11月下旬から12月上旬までは、10時から15時40分まで）
English: Fushimi Jikkoku-bune Boat, facilities of Gekkeikan Sake Co., Ltd. including Gekkeikan Okura Sake Museum, and Breweries of Matsumoto Sake Brewing Co., Ltd. are designated officially as ''Heritage of Sake Brewing in Fushimi'', Heritage of Industrial Modernization.
Japanese: 月桂冠大倉記念館をはじめとする月桂冠の施設群および松本酒造酒蔵とともに「伏見の日本酒醸造関連遺産」として近代化産業遺産の認定を受けている。
English: Sakai Festival (Sakai no Matsuri) is a festival that was held at corner points and boundaries in Oto (imperial capital) and Koku-gun in the governing system in the ancient and medieval period of Japan.
Japanese: 堺祭（さかいのまつり）は、古代・中世日本の王都・令制国郡の堺（境）で行われた祭。
English: The festival is considered originally derived from honoring to the deity of cornor points and boundaries in Sakai to prevent plagues or disasters at gateways to villages, on slopes or peaks, and to pray for safety on the way.
Japanese: 元は村の出入口や坂・峠などで疫病や災厄を防ぎ、道の安全を祈るために堺（境）の神を祀ったのが由来とされている。
English: The narrative in "Kojiki" about Chigaeshi no Okami, who protects Yomotsu Hirasaka, is said to have some relation with this derivation.
Japanese: 『古事記』の黄泉比良坂を守る道反之大神の説話もこれと関連性があると言われている。
English: Onmyodo was conveyed later from China, and then both were united to form a festival.
Japanese: 後に中国から陰陽道が伝来すると両者が融合されて祭としての体裁が整えられた。
English: In 735, however, many people died due to the plagues in the area of Dazaifu and then subsequently in Heijo-kyo, the ancient capital of Japan in current Nara, and as a result, similar festivals were held in various countries.
Japanese: だが、天平7年（735年）の疫病で大宰府管内続いて平城京で多数の死者が発生すると、諸国においても同様の祭事を行った。
English: Afterward, similar festivals have increased for prevention of plagues or disasters. "The Engisiki" describes that, when guests from foreign countries entered the capital and went back to their countries, various Sakai Festivals were held such as for gyoko (Emperor's going out) or for leaving the capital for Saigu, including "Kyujo Yosumi Ekijin-sai Festival" performed around the periphery of the dairi (Imperial Palace.)
Japanese: 以後、疫病や災厄対策のために同様の祭事が増やされ、『延喜式』では内裏の外周で行う「宮城四隅疫神祭」をはじめ、外国からの賓客の入京・帰国時、行幸や斎宮下向など様々な堺祭が行われたことが記されている。
English: "The Engisiki" (an ancient book for codes and procedures on national rites and prayers) describes that, when guests from foreign countries entered the capital and went back to their countries, various Sakai Festivals were held such as for gyoko (Emperor's going out) or for leaving the capital for Saigu, including "Kyujo Yosumi Ekijin-sai Festival" performed around the periphery of the dairi (Imperial Palace.)
Japanese: 『延喜式』では内裏の外周で行う「宮城四隅疫神祭」をはじめ、外国からの賓客の入京・帰国時、行幸や斎宮下向など様々な堺祭が行われたことが記されている。
English: Kyujo Yosumi Ekijin-sai Festival was later united with Dokyo-sai Festival in Heiankyo to be developed into "Shikyo Shisakai Matsuri " (Festival of Four Borders and Four-corner Points) at four corner points in Heiankyo.
Japanese: 後に宮城四隅疫神祭と平安京の道饗祭が統合され、平安京の四堺における「四境四堺祭」へと発展していった。
English: Generally, shomen-uchi strike is used for striking the upper part of the head, while sayu-men is also used to strike the right or left side of the men by 45 degrees.
Japanese: 普通は頭部上方を打つ正面打ちが用いられるが、面の側面左右45°を打つ左右面も存在する。
English: However, a defense way referred to as midokoro-kakushi (or midokoro-yoke) to guard the men, kote and migi-do was widespread for a period of time, and thus hidari-do has also been used.
Japanese: しかし、一時期、面、小手、右胴を隠す三所隠し(または三所よけ)と呼ばれる守り方が横行したため、左胴も用いられるようになった。
English: The hidari-do has been used even after it became considered to be a foul for behavior with no fighting spirit.
Japanese: 後に戦意のない態度として三所隠しが反則とされるようになったあとでも使用されるようになった。
English: Although a tsukidare of men-mask, a guard mask of kendo swordmanship, protects the throat, the tsuki is prohibited for junior high school students and younger because it is dangerous if they remove the mask.
Japanese: 一応は防具(剣道)面の突き垂が保護しているものの、外すと危険なので、中学生以下は禁止されている。
English: "Hashira-jochu" was one of the terms used for traditional manufacturing methods of sake (Japanese rice wine) that existed in the beginning of the Edo Period, which is to add shochu (distilled spirit) or kasudori-shochu (shochu made from sake lees) to moromi (unrefined sake) or newly brewed sake after separation from lees by applying pressure.
Japanese: 柱焼酎（はしらじょうちゅう）とは、江戸時代初期に存在した日本酒の伝統的製法用語の一つで、焼酎や粕取り焼酎を、醸造する日本酒の日本酒醪や日本酒上槽した新酒に加える技法のこと。
English: This technology had been commonly applied to brewing sake until the middle of the Meiji Period when anzen-jozo (safe brewing method) was established.
Japanese: 安全醸造の確立する前、すなわち明治時代中ごろまでは一般的に普及していた。
English: This term is found in "Domoshuzoki" (a technical book on brewing sake) which is commonly presumed to have been published in 1687.
Japanese: 『童蒙酒造記』（どうもうしゅぞうき）（有力説1687年刊）にその記述が見られる。
English: In the history of Japanese sake, this book had been an established directory containing the best contents concerning the brew of sake, from the view point of both quantity and quality throughout the Edo Period, despite it was published in the early Edo Period.
Japanese: 日本酒の歴史江戸時代前期の刊行にかかわらず、同書は江戸時代全般を通じて質・量ともに最高の内容を誇ると定評のある酒造指導書である。
English: The writer has not been specified yet, but it is assumed that a sake brewing expert of Konoike school in Itami might have written the book because it contains descriptions about then-current sake brewing technology of the school.
Japanese: 著者は不詳であるが、当時の伊丹における鴻池流の酒造技術について述べてあることから、その流派の杜氏が著したものとの見方がなされている。
English: According to "Domoshuzoki," sake would "taste hale and hearty, and become robust" by adding shochu spirit to it.
Japanese: 『童蒙酒造記』に、醸造した酒に焼酎を入れると「味がしゃんとし、足強く候」というくだりがある。
English: The phrase "ashitsuyoku soro" ("become robust") may be understood to imply "rot-resistant" or "become hard to decay."
Japanese: また「足強く候」とは、「腐りにくい」「腐造しにくくなる」という意味に読み取れる。
English: In fact, throughout the Edo Period, brewing of sake was a risky business facing always with possibility of decaying its products, and, therefore, it may be reasonable to consider that shochu spirit was added to sake wine in order to increase its proof and prevent its corruption.
Japanese: じっさいに江戸時代を通じて、酒造りは腐造の危険と背中合わせのリスクの多い事業であったため、腐造を防ぐためアルコール度数を高めるべく、焼酎を酒に添加していたと考えられる。
English: In the history of Japanese sake production, this situation had remained unchanged until early Meiji Period when technology of anzen-jozo (safe brewing) was established.
Japanese: この状況は安全醸造が確立される日本酒の歴史明治時代前期まで変わらなかった。
English: Even in the middle of the Meiji Period, sake breweries were commonly managed on the premise that about ten percent of the brewed sake would become rotten before shipment.
Japanese: 明治中期ですら仕込んだ酒の10％は腐造して出荷できないとの計算のもとで酒蔵の経営は行なわれていた。
English: The phrase "Aji ga shan to si" ("taste becomes hale and hearty") may be read as to imply "its taste becomes tauter "or "it becomes dry.".
Japanese: 「味がしゃんとし」とは、すなわち「味がしまる」「辛口になる」といった意味に読める。
English: Accordingly, many informed persons recognize the hashira-jochu as the original form of alcohol addition in the current production process of Japanese sake wine.
Japanese: したがって、現在の日本酒の製造工程における日本酒アルコール添加の原型であるとする識者は多い。
English: This represents the viewpoint that "today's alcohol addition is a traditional technology that can be traced back to hashira-jochu."
Japanese: これはすなわち「今日のアルコール添加は柱焼酎にまで遡ることができる伝統的な技法である」とする立場である。
English: In other words, it is now viewed that the brewers at that time resorted to shochu spirit that was then high-proof beverage, because they could not produce industrially fermented beverage like today.
Japanese: 当時は現代のような醸造アルコールを工業的に作ることができなかったので、せめて当時に存在するアルコール度数の高い飲料である焼酎を用いたのだという考え方である。
English: On the otherhand, some people are against the above view and insist that "no trace of traditional technology of hashira-jochu can be seen in the current alcohol addition technology."
Japanese: これに対して「今日のアルコール添加の原型に柱焼酎という伝統的な技法を見ることはできない」とする立場がある。
English: In the Edo Period, the Japanese sake was far sweeter and heavier compared with the current average refined sake, and its quality resembled today's mirin (sweet rice wine for cooking).
Japanese: 江戸時代の日本酒は、現代の平均的な清酒に比べると、はるかに甘く重く、ちょうど今日のみりん（みりん）のような酒質であった。
English: Making it "shan-to" (hale and hearty) is different in its meaning from adding another alcohol component to already sufficiently hot Japanese sake of today.
Japanese: これを「しゃんと」させるのと、現代のすでに十分に辛い日本酒に外から別のアルコール成分を入れるのとは意味が違う。
English: The technology of hashira-jochu, which was originally applied for the purpose of preventing corruption of sake quality, is no longer needed for that purpose in these days when a risk of decaying sake is negligible due to established technology of safe brewage.
Japanese: 柱焼酎は腐造を防止するのが目的であったが、安全醸造が確立されている今日では腐造の危険はほぼ考えなくてよいので、その目的においてならば添加する必要はないはずである。
English: "Domoshuzoki" started describing how to manufacture high-quality shochu, which would require a lot of expenses and labors if you follow.
Japanese: 『童蒙酒造記』には、まず質の良い焼酎の造り方から書いてあり、その記述どおりに造れば原価も手間も大いにかかる。
English: Therefore, it is not logical to insist that alcohol addition for cost and labor saving is the contemporary version of hashira-jochu described in "Domoshuzoki."
Japanese: 原価や手間を省くためにアルコール添加を行ない、それを『童蒙酒造記』に書いてある柱焼酎の現代版だと主張するのは筋が通らない。
English: Thus, there exist two contradicting accounts of relationship between hashira-jochu and today's alcohol addition.
Japanese: 以上のように、柱焼酎と現代アルコール添加の関係性については評価が分かれている
English: At the same time, there are some Japanese sake brands like "Kurosawa, Hashira-jochu sikomi" of Kurosawa Brewery in Nagano Prefecture, which is made by blending brewed sake with alcohol of kome-shochu (rice distilled spirit) in the way of hashira-jochu of the Edo Period as written in "Domoshuzoki."
Japanese: そのかたわらでは長野県黒澤酒造「くろさわ　柱焼酎仕込」のように、江戸時代の柱焼酎、すなわち『童蒙酒造記』に書いてあるような、まず米焼酎から造ってそれを醸造酒に添加する方法でアルコール添加している日本酒も造られている。
English: In some places, people make a straw man representing an evil spirit, tie harmful insects to it and, ringing bells and banging drums, go in procession to the village border where it is thrown the river.
Japanese: また、藁人形をつくって悪霊にかたどり、害虫をくくりつけて、鉦や太鼓をたたきながら行列して村境にいき、川などに流すことが行われるところもある。
English: It used to be seen throughout the nation until pesticide became widely used and today, most areas have stopped it because of the risk of fire.
Japanese: 農薬が普及するまで全国各地で見られたが、現在は火事の危険などから行われなくなったところが多い。
English: "Kameno-o" is a variety of Japanese rice developed by a practical farmer, Kameji ABE, of Yamagata Prefecture in the early Meiji Period of the history of Japanese sake.
Japanese: 亀の尾（かめのお）は、明治時代前期に山形県の篤農家・阿部亀治により育成された日本のイネ品種。
English: Accordingly, in this article, "Kameno-o" is described as "亀ノ尾" to indicate original cutivar and as "亀の尾" to indicate its descendant varieties in general.
Japanese: よって、この記事では原品種を指すときは「亀ノ尾」、その子孫一般を指すときには「亀の尾」と表記する。
English: The original kameno-o has a lot of descendant varieties, including a variety of the first generation, Riku-u No.132 (a hybrid between Riku-u No.20 and general Kameno-o No.4), a variety of the second generation, Norin No.1 (a hybrid between Moritawase and Riku-u No.132), a variety of the third generation, Koshihikari (a hybrid between Norin No.22 and Norin No.1) and a variety of the third or fourth generation, Sasanishiki (a hybrid between Hatsunishiki and Sasashigure).
Japanese: 亀ノ尾の子孫品種として、子品種陸羽132号（陸羽20号x亀の尾4号）、孫品種水稲農林1号（森多早生x陸羽132号）、続柄曾孫品種コシヒカリ（農林22号x農林1号）、曾孫・続柄玄孫品種ササニシキ（ハツニシキxササシグレ）など多数がある。
English: These cultivars are superior in eating quality, which Koshihikari and Sasanishiki are considered to have succeeded from original Kameno-o variety.
Japanese: 食味が優れる品種であり、コシヒカリやササニシキは、亀ノ尾からその良食味を引き継いでいると考えられている。
English: It is also used as a basic ingredient of sake rice wine, and the descendant varieties are brands including Sakamai-Niigataken, Sakamai-Naganoken, Sakamai-Aichiken, Kissui and so on.
Japanese: また、酒米酒の原料に使われる一般米としても用いられ、酒米に分類される酒米新潟県・酒米長野県・酒米愛知県・亀粋などの子孫品種がある。
English: Since the Meiji Restoration, people of Shonai Region in Yamagata Prefecture had an unparalled strong inquiring mind about rice cultivation, encouraged partly by their agricultural administration of previous governers of Shonai Domain.
Japanese: 明治維新いらい、以前の庄内藩の農政の影響もあって、山形県庄内地方は他地域では類を見ないほど民間での米に対する探究心は旺盛であった。
English: In such circumstances, Kameji ABE (1868-1928) was a practical farmer of Tachiyazawa Village (current Shonai Town) in Yamagata Prefecture, who studied agriculture all by himself except the education he had received at terakoya (small private school).
Japanese: そのような中、山形県立谷沢村（現：庄内町）の篤農で、寺子屋ていどの教養以外はすべて独学で農業を学んだ阿部亀治（あべ・かめじ：1868年-1928年）がいた。
English: He found three pieces of rice ears which were ripened in the cold weather while the other indeginous variety "Sobe-wase" were all damaged by cold weather in 1893.
Japanese: 彼は、1893年（明治26年）に、在来品種「惣兵衛早生」の中で冷害にも耐えて実っている3本の穂を見出した。
English: After having acquired the ripe ears from the rice field owner, he sowed the seeds and cultivated during the next year and after that.
Japanese: 阿部は、その田の所有者から穂を譲ってもらい、それを種子として翌年から翌々年にかけて生育させてきた。
English: But, through these two years, he could not harvest reasonable quantity due to their culms grown too long and fallen down to the ground.
Japanese: この二年間は、稈丈が伸びすぎたり倒れたりしたため、妥当な収穫を得るに至らなかった。
English: In 1896, he planted them at water inlets with lower temperature, then found one well-grown stump while others had insufficiently grown.
Japanese: 1896年（明治29年）に、水温が低い水口に植えたところ、多くは生育が不良であったが、1株だけ生育が良好な株があった。
English: This is "Kameno-o", which he took out this well-grown stump, selected good seeds to plant, and succeeded in increasing yields over about three years.
Japanese: この株を抜穂選種し、作付けして足掛け三年の歳月を費やし収量を増やしたものが「亀ノ尾」である。
English: Initially, the ears were called "Shinho" (literally, new ears,) "Jinho" (literally, God's ears,) "Shinbo" (literally, new Busshist monk) and so on, but, at last, the name of "Kameno-o" (literally, a tail of tortoise) was adopted after one kanji letter Kame (tortoise) of his name Kameji, following the recommendation of his friends.
Japanese: 当初は「新穂」「神穂」「新坊」などと呼ばれたが、ついに友人の勧めにより阿部亀治の1字を取り亀ノ尾と命名された。
English: At one point, "Kameno-o" (literally, King of tortoise) was proposed, but Kameji ABE who felt timid with such grandiose name did not accept it but changed the name to "Kameno-o" (literally, a tail of tortoise.)
Japanese: 一時期「亀ノ王」との命名案があったが、それではあまりに畏れ多いと阿部亀治自身が恐縮して「亀ノ尾」に落ち着いたとされる。
English: In 1925, crops of Kameno-o were sown in the area of 190 thousand hectares in and around Tohoku region as the representative variety of rice at that time.
Japanese: 1925年（大正14年）には、東北地方を中心に19万ヘクタールに作付けされ、当時の代表的品種の一つとなった。
English: The original Kameno-o into "Kameno-o No.1," "Kameno-o No.4" and others were developed through a pure-line separation method by a public institute.
Japanese: 公立研究機関によって、純系分離法で「亀の尾1号」「亀の尾4号」などが育成された。
English: Furthermore, its genealogy was inherited to many descendant varities including Sasanishiki and Koshihikari through Riku-u No.132.
Japanese: さらに陸羽132号を通じて、ササニシキ・コシヒカリなど多くの品種にその系統が受け継がれている。
English: At the time of development, it was eminently resistant against cool weather, but had a disadvantage of vulnerability to vermination.
Japanese: 育成当時としては、耐冷性に優れる品種であったが、害虫に弱いなどの欠点もあった。
English: Although it has many descendant varieties of rice both for cooking and for brewing, the original Kameno-o breed became no more produced in 1970.
Japanese: 亀ノ尾は、食用米としても、酒米としても多くの子孫品種をもつが、1970年代には「亀の尾」自体は栽培されることがなくなっていた。
English: Norimichi KUSUMI, a sake brewer at Kusumi Shuzo, a well-known brewery by its brand "Kiyo-izumi" (literally, clean fountain) in Washima Village, Santo County, together with Kiyoshi KAWAI, a master brewer, hit on the idea to restore the original Kameno-o rice when they were told about superiority of sake made from Kameno-o rice.
Japanese: 三島（さんとう）郡和島（わしま）村の、『清泉（きよいずみ）』で知られる久須美酒造の酒造家である久須美記廸（くすみ・のりみち）は、杜氏である河井清から、むかし亀の尾で作った日本酒が素晴らしかったとの話を聞いて、亀の尾を復活させることを考えた。
English: In 1980, he was given 1500 grains of seeds of original Kameno-o variety from the Agricultural Experimental Station of Niigata Prefecture, and sowed them to cultivate and increase its crops during the following two years.
Japanese: 1980年（昭和55年）に、新潟県農業試験場から1500粒の種子を譲り受け、翌年と翌々年に育成増量した。
English: And in 1983 when he could harvest enough quantity of the rice to brew sake, he succeeded in manufacturing ginjoshu (high-quality Japanese sake brewed from finest milled rice) and junmai ginjoshu (ginjoshu with no added alcohol) made from original Kameno-o rice, and he has named it "Kameno-o" (literally, an aged man of tortoise.)
Japanese: 1983年（昭和58年）には醸造に足る収量を得たため、亀の尾を原料に使った日本酒吟醸酒・純米吟醸酒「亀の翁」（かめのお）が製造された。
English: This fact became widely known among the people by the TV drama "Natsuko no Sake" (literally, sake of Natsuko) written in comic books and aired on TV.
Japanese: この出来事は、『夏子の酒』のモデルとなり、漫画およびそれを原作としたテレビドラマを通じて、広く知られることになった。
English: Even in 2008, the brewery Kusumi Shuzo is manufacturing several brands of sake from "Kameno-o" rice as ingredients.
Japanese: 2008年時点でも、久須美酒造では「亀の尾」を原料とした複数の銘柄を造っている。
English: The other breweries than Kusumi Shuzo also began producing their brands using "Kameno-o" rice as their ingredients.
Japanese: それ以外の酒造メーカーでも「亀の尾」を使った銘柄が造られるようになっている。
English: On the other hand, in 1979, concurrently with Kusumi Shuzo considering the revival of Kameno-o brand sake, another brewer Kazuyoshi SATO of Koikawa Shuzo, a brewery at Amarume-machi, Higashi-Tagawa County, Yamagata Prefecture, made up his mind to restore Kameno-o brand, since he believed that his predecessor Junichi SATO had kept an ardent wish to revive Kameno-o that was born in this Amarume-machi in the Meiji Period and to manufacture incomparable sake using the Kameno-o rice, although he has not seen the light of day yet because he had delayed one year before the debut of his newly brewed sake.
Japanese: 一方では、製成酒が世に出るのが一年遅れたために日の目を得ていないが、久須美酒造が亀の尾の復活を考えていたのとまさに同時期に、山形県東田川郡余目町（あまるめまち）の酒造家である鯉川酒造の蔵元佐藤一良は、明治時代に地元余目町で誕生した亀の尾の復活と、それを使って誰にも負けない酒を造ることが先代の蔵元佐藤淳一の悲願であったことを受けて、1979年（昭和54年）に亀の尾の復活を決心した。
English: Hiroshi UEHARA, a former official appraiser of alcoholic beverage, has clearly said, "As far as I know, it was Koikawa Shuzo that had dedicated themselves most diligently to reviving the Kameno-o brand, though the brewery had no positive intention to take the advantage of Kameno-o brand as a topical subject."
Japanese: 元酒類鑑定官であった上原浩は、「そのことの話題性を積極的に利用しようとは考えていないようだが、私の知るなかで、亀の尾の復活にもっとも熱心に取り組んでいたのは鯉川酒造である。」と言い切っている。
English: Kazuyoshi SATO was given a bit of seed rice in the husk which were miraculously reserved by Kiichi ABE, the grandchild of grandchild of Kameji ABE.
Japanese: 佐藤一良は、阿部亀治のひこ孫にあたる阿部喜一が、まだ奇跡的に保有していたわずかばかりの種籾を譲り受けた。
English: Sato managed to make a test growing of the seed rice, and then spent four years until he could brew a bottle of moromi (unrefined sake) using Kameno-o rice only.
Japanese: そして、その試験栽培にこぎつけ、その後亀の尾単独で日本酒醪一本分の酒を仕込めるようになるまでに四年かかった。
English: It was in 1983, one year after Kusumi Shuzo manufactured its ginjoshu (high-quality sake brewed from finest milled rice grains) named "Kameno-o" (literally, an aged tortoise).
Japanese: ときに1983年、すでに久須美酒造が吟醸酒「亀の翁」を作った翌年となっていた。