nntsuzu/KFTT huggingface dataset:
English: Since the trend of brewing methods was gradually changed from shiki-jozo (four-season brewing) to kan-zukuri (cold-season brewing), the number of the people who joined in such seasonal work at another place increased after the katte-zukuri rei (the deregulation policy to promote sake brewing) was established in 1754, and such people began to form toji groups.
Japanese: 製法が四季醸造が寒造りへと移行していったため、宝暦4年（1754年）の勝手造り令以降、このような出稼ぎは増えて杜氏集団が形成されていった。
English: This was because the katte-zukuri rei increased the sake production amount, and the interest of tsukuri-zakaya who needed more staff coincided with the interest of peasants who wanted to make even a little money during the agricultural off-season.
Japanese: 勝手造り令により生産が拡大し、より多くの人手を欲している造り酒屋と、少しでも農閑期の現金収入を得たい農民とのあいだで利害が一致したからである。
English: Among toji who went to another region to work during the off-season, some people were adopted by sake store owners because of their faithful performance, some were allowed to start a new business under the same names of their owners, or some opened their own small sake stores by purchasing sakekabu (officially recognized brewing permits).
Japanese: 出稼ぎの杜氏のなかにはその誠実な働きを認められて酒屋の当主と養子縁組した者、暖簾分け（のれんわけ）をしてもらった者、酒株を購入して自分の小さな造り酒屋を開いた者もいる。
English: Clans in the Hokuriku and the Tohoku regions invited experts including sakashi and kojishi from advanced sake-brewing districts such as Sessen Juni-go (the twelve sake brewing districts in Settsu Province and Izumi Province) and Nada Go-go (the five sake brewing areas in the Nada district) on clan budget and asked such experts to make gozenshu (sake for a feudal lord) in order to save people from economic difficulties.
Japanese: 北陸や東北の諸藩では、領民の貧窮を救済するために、摂泉十二郷や灘五郷など酒造りの先進地域から酒師（さかし）や麹師（こうじし）といった技術者を藩費で招聘し、御膳酒などを造らせた。
English: They also sent local peasants to actual brewing sites so that they could learn brewing skills which would enable them to produce hanzoshu (local sake brewed by a clan) without experts' help afterward.
Japanese: その醸造の現場へ地元の農民を派遣して技能を習得させ、やがては領民だけの力で藩造酒（はんぞうしゅ）の生産が可能になるよう図った。
English: In many of such clans, furthermore, they unanimously worked to enhance relations between toji groups and sake brewing districts by arranging places to work during the agricultural off-season in some advanced sake-brewing regions through kurayashiki (a warehouse and sales office for rice and other local products maintained by daimyo in the Edo period) when those who had great brewing skills appeared.
Japanese: さらに、領民のあいだから醸造技能に優れた者が輩出すると、蔵屋敷などを通して先進地域への出稼ぎ先を斡旋したりと、藩をあげて杜氏集団と蔵元地域とのつながりを強化しようとしたところも多い。
English: Nada Go-go, which was well known as a great sake-brewing district, had been originally a group of poor villages where farming could not produce enough money to live, but Nada sake rapidly became popular in about the Kansei era and peasants in this district began to be invited to various regions as sakashi at high salaries.
Japanese: 銘醸地の聞こえ高い灘五郷も、もともとは農業だけでは生活できない貧しい村々であったが、寛政あたりから灘酒の評判はつとに高まり、彼ら農民は高給を以って酒師として各地へ招聘されるようになった。
English: Before long, the increase of the production of Nada sake caused a shortage of personnel in the Nada district, and they recruited workers who were willing to work in Nada from Harima Province and Tanba Province in order to fill up such vacancies.
Japanese: 灘酒の生産量の増大などによって、やがて灘のなかでは人手が不足しはじめ、これを補うかたちで播磨国や丹波国から出稼ぎ人が集められるようになった。
English: In particular, toji groups from Tanba Province consequently formed a close relationship with sake breweries in Nada, and eventually, brewmasters from Tanba Province occupied most brewers in Nada in the Tenpo era (from 1831 to 1845).
Japanese: なかでも丹波からの杜氏集団は灘の蔵元たちと深い関係を結ぶにいたり、天保（1830年-1844年）には灘の蔵元はほとんど丹波杜氏で占められるようになった。
English: Hanzoshu in each region had been greatly affected by brewing policies of the bakufu (Japanese feudal government headed by a shogun) and had eventually survived until the end of the Edo period led by various events reflecting ups and downs in each era, but most hanzoshu was not so successful that it could not help the difficult financial conditions of clans.
Japanese: 各地の藩造酒は、幕府の酒造統制に翻弄され、それぞれ時代とともに衰滅や復活など多様な経緯をたどりながら日本酒の歴史江戸時代後期まで続いていくが、最終的にほとんどの藩造酒は藩の財政逼迫を救うほどには成功はしなかった。
English: However, considering the fact that each region has been forming its unique school with its own delicately different method and taste until today, it can be said that support from the clans in those days consequently produces the fruits at present after almost a 200-year long period; for example the Aizu domain produced Aizu Toji, the Akita domain produced Sannai Toji, and the Nanbu domain produced Nanbu Toji.
Japanese: それでも、今日までに各地で微妙に造りと味が異なる流派が形成された事実を鑑みるに、会津藩から会津杜氏、秋田藩から山内杜氏、南部藩から南部杜氏が出たように、当時の藩のバックアップが結果的に二百年近くの歳月を隔てて現代に実を結んでいることになる。
English: Once the government made a plan to modernize the brewing industry in the Meiji period, toji groups also began to reorganize their structure so that it would be suited to the government's policy.
Japanese: 日本酒の歴史明治時代後期に政府が醸造業の近代化を図ると、杜氏集団もそれに見合うように組織を改編していった。
English: A branch office of a toji group was established in a region where there were many breweries, and when a toji post of a brewery became vacant, this office functioned as a coordinator or an agency to assign the next toji from the same school to that post immediately, so that the brewery was able to keep the same brewing method and the same sake taste.
Japanese: 酒蔵が多い地方には、杜氏集団の出先機関のようなものを設置し、杜氏の空きのポストが出ると、すぐに同じ流派から次の杜氏が入って、その蔵の酒造りが途絶えないように、そして、その蔵の味が変わらないように、斡旋や仲介をほどこした。
English: In addition, toji groups established a toji union in order to hold stable employment and have a place for information exchange.
Japanese: また、それぞれの杜氏集団も、杜氏組合を設立し、雇用の安定や情報交換の場を持つようになった。
English: In the beginning of the Showa period, when Japan expanded their colonies in neighboring countries, there was a huge demand for personnel who had sake brewing skills in overseas territories (the places outside of the mainland of Japan), and many schools sent toji and kurabito to such places.
Japanese: 日本が近隣諸国に植民地を拡大した日本酒の歴史昭和時代前期には、いわゆる外地（本土以外の地域）で日本酒を製造できる人材の需要が非常に高く、多くの流派はそういう地へ杜氏や蔵人を派遣した。
English: In particular, the supply of toji personnel could not catch up with its demand, so toji people had business trips to visit one brewer after another in many locations and gave instruction to local people.
Japanese: とくに杜氏は人的需要が間に合わず、出張というかたちで各地の酒蔵を転々とし、現地の人材を指導して回ったりしていた。
English: The major places to visit were Korea, Manchuria, and Taiwan, and they were also dispatched to as far as Singapore and Brazil.
Japanese: 朝鮮、満州、台湾が主な行き先であったが、遠くシンガポールやブラジルにも派遣された。
English: When a person wanted to become a toji, he had to start his career from a position called kashiki (also called mamataki or meshitaki), which literally means a servant who cooks rice, and it took a few decades for him to learn all steps of brewing.
Japanese: 杜氏になるには、飯焚（かしき/ままたき/めしたき）から始め、全工程に習熟するまで数十年を要した。
English: Before World War II, however, young people who lived in poor farming or fishing villages vied with each other to gain a position of toji, because toji people were respected for their work, and their income was so large that people said, 'once becoming a toji, you can build a mansion.'
Japanese: しかしその仕事の内容にふさわしい敬意を払われ、収入面でも恵まれ、「杜氏になれば御殿が建つ」などと言われたものだから、戦前の貧しい農漁村では青少年たちは競って杜氏を志した。
English: The world of toji was a meritocratic society in which a toji could have many offers of other job opportunities with better environment if his sake gained a good reputation, but his contract for the following year would be canceled if he failed in making good sake.
Japanese: 手がけた酒の評判が高まれば、どんどん恵まれた環境への引き抜きがあるが、失敗すれば翌年の契約はされないという厳しい実力主義の世界であった。
English: However, it can be also said that such prosperity in the beginning of the Showa period brought sad result that many talented people were lost both inside and outside the mainland of Japan due to the calamity during and after World War II.
Japanese: しかしこのような日本酒の歴史昭和初期の隆盛が、ひいてはのちの戦中戦後の災禍により、多くの人材が本土の内外で失われる悲しい結果を生んだともいえる。
English: This big loss of human resources was one of the major reasons that the post-war recovery of the sake industry went on more slowly than other alcoholic beverage industries.
Japanese: 戦後に日本酒業界の復興がほかのアルコール飲料業界に比べて遅れた一因として、このときの人的損失が深く響いていた。
English: Although the number of toji drastically decreased due to a long-term depression of sake consumption, more young people have been appreciating the sake culture and trying to be toji since the 1980s.
Japanese: 日本酒の日本酒の歴史昭和時代後期により、杜氏の数も劇的に減少したが、1980年代以降、若者であらためて日本酒文化を見直し杜氏になろうとする人が増えてきている。
English: In addition, some schools have founded their own technical schools or training facilities, and great efforts have been made at a brewery level in order to develop successors; for example the sake Meister system at Kikuhine Goshi Ltd. in Ishikawa Prefecture.
Japanese: また流派ごとに専門学校や訓練所を創設したり、石川県菊姫合資会社による酒マイスター制度のように、蔵単位で後継者の育成に励んでいるところもある。
English: Each toji group forms one school, and each one has its own secret techniques.
Japanese: それぞれの杜氏集団が、一つの流派を形成し、その集団ならではの奥義を持っている。
English: Needless to say, they never allow anyone to teach such information to people outside the school.
Japanese: 当然ながらそういう情報は、流派から外へ伝授することは許されていない。
English: However, the barriers between toji groups or schools have been slowly lowered compared to the past.
Japanese: しかし昔と比較するならば、杜氏集団・流派ごとの垣根はゆるやかに低いものになってきている。
English: One of the reasons for this movement is that a mechanism which determines the taste of a certain school's sake has been scientifically revealed by little and little.
Japanese: これには一つとして、特定の流派の味を造るメカニズムが少しずつ科学的に解明されてきたから、という理由がある。
English: At the same time, it is also true that scientific explanations have not been yet given to most part of the cause and effect of very delicate taste and flavor which appeal to the senses of drinkers (or consumers) who have thorough knowledge and experience of sake.
Japanese: しかし、熟達した飲み手（消費者）の官能に訴えるきわめてデリケートな味や香りは、まだ多くの部分が原因と結果に関して科学的解明がなされていないのもまた事実である。
English: Another reason is the bitter situation in which they are no longer able to stick with a distinction between schools inside the brewers' society because the whole sake industry has been suffering from a long-term depression and a lack of successors, and many small schools are losing their toji groups, or already lost their toji groups.
Japanese: またもう一つには、日本酒業界全体が日本酒の歴史消費低迷期に陥っており、後継者もおらず、小さな流派では杜氏集団そのものが絶滅しかかっている、あるいはすでに絶滅してしまったところも多く、酒造関係者内部で流派にこだわっているだけの余裕がなくなった、という苦々しい事情もある。
English: Most toji groups join in a toji union, and it is not simply a name list of registered toji but is also utilized as a place to improve members' skills by competing with each other by holding national tasting-parties for new sake or study meetings at the internal level of toji groups.
Japanese: 杜氏集団は、たいてい杜氏組合を組織しているが、それは単に杜氏が名簿として登録してあるというだけではなく、同じ杜氏集団内部での酒の全国新酒鑑評会や講習会を催し、互いの腕を競い合う切磋琢磨の場でもある。
English: It has some other important tasks such as the provision of unemployment insurance, the personnel management, and the development of successors.
Japanese: 今日では雇用保険や労務管理、後継者の育成なども、その重要な仕事となっている。
English: The toji has complete authority and responsibility for assignment of kurabito (sake brewing workers), and the brewery does not intervene in it.
Japanese: 配下にどういう蔵人を従えるかに関して杜氏は全面的な権力と責任を持ち、蔵元は口をはさまない。
English: Therefore the toji and the brewery have one labor-management contract, and the kurabito and the toji have a different labor-management contract.
Japanese: よって、蔵元と杜氏のあいだ、杜氏と蔵人たちのあいだには、まったく別の労使契約が交わされていたわけである。
English: Generally speaking, a relation between a brewery and a toji group has been developed over many generations.
Japanese: 蔵元と杜氏集団との関係は、通常は何代にもわたって築かれてきたものである。
English: Consequently, if one toji retires from a traditional brewery, they generally invite the next toji from the same toji school or group in order to keep their taste and originality.
Japanese: ゆえに、たとえば一人の杜氏が引退しても、その蔵の味、蔵の個性を守るために、同じ流派、杜氏集団から次の杜氏を迎えることが、伝統的な酒蔵においては通例である。
English: However, a close relation at a group level between a brewery group and a toji group, such as the relation which existed in the Edo period between the Nada district and Tanba Toji, is rarely seen throughout the country at present, and it is not unusual for several breweries in one town to have toji from various schools.
Japanese: しかし、江戸時代に存在した、たとえば灘と丹波杜氏に見られるような、蔵元集団と杜氏集団の集団単位での深いつながりは、全国的にみると今日ではめずらしいものになっており、同じ町にある複数の酒蔵のあいだでも、迎え入れている杜氏の流派はまちまちであることが多い。
English: Also, new-generation breweries do not pay too much attention to toji schools, and when a previous toji steps down to make room for another person or just leaves his position, many breweries now have the attitude that they invite new personnel through recruitment advertisements and they are willing to accept any applicant who agrees to their conditions of employment.
Japanese: また、新しい世代の蔵元は、杜氏の流派にもこだわらず、前の杜氏が勇退したり辞職したりすると、とりあえず求職メディアに応募を出して、雇用条件の折り合う応募者ならば誰でも採用する、という人も多くなってきている。
English: During the summer, a traditional toji is in farming in his village, and the brewery that he works for visits him to make a plan of brewing which starts in the autumn of that year.
Japanese: 伝統的な杜氏は、夏場は自分の村で農業を営んで、夏のあいだに蔵元が杜氏を村に訪ね、その秋から始まる醸造の計画を練る。
English: After a harvest is finished in the autumn, the toji invites young people in the village or people in neighboring villages who have some skills and he forms a team for sake brewing in the winter.
Japanese: 秋に刈り入れが終わると、杜氏は自分の村の若い者や、近隣で腕に覚えのある者に声をかけて、その冬のためのいわば酒造りチームを組織するのである。
English: It is unsurprising that the team consists of various members such as people who have a several-year experience and join in the team every year and people who temporarily join in the team only for that year.
Japanese: とうぜんチームには何年も前から毎年加わっている者から、一年だけ臨時に加えられる者など多様な者が参加する。
English: They live together at the brewery for about a half year until the sake brewing is finished, and they sometimes work hard all night long.
Japanese: 蔵元では酒造りが終わる春まで、約半年間寝起きをともにし、ときには夜を徹して作業にいそしむ。
English: Many breweries hold koshiki-daoshi (celebration of the end of the steaming process) in about February and complete the preparation for that brewing year.
Japanese: 多くの蔵では、毎年2月ごろに甑倒し（こしきだおし）を行ない、その酒造年度の仕込みを完了する。
English: Although they still have a number of remaining processes that need great care, such as ferment, shipment, and preparation for tasting parties, the toji or the toji group can finally have relief after achieving this stage.
Japanese: まだ熟成、出荷、鑑評会への出品など、気の抜けない工程は数々残っているものの、このときがいちおう杜氏はじめ杜氏集団にとってほっと一息つける区切りの時となる。
English: The above-described traditional style of toji group has been rapidly changing since about the 1980s.
Japanese: 上記のような伝統的な杜氏集団の有りようは、1980年代ごろから急速に変化してきている。
English: The number of toji has been decreasing year by year, and each toji group has begun to suffer from a shortage of successors.
Japanese: 杜氏の数は年々減少しており、各杜氏集団は後継者不足に悩むようになった。
English: Some schools found that they could not maintain themselves as one independent school any longer, and so they attempted to merge with some neighboring schools.
Japanese: 流派によってはすでに、一つの独立した流派としてはたちゆかないため、近隣の流派との合併を図ったところもある。
English: Such situation is influenced by the aging of active toji people and the current trend in which the regions which used to produce toji groups due to their poverty are now transformed into the community which enables people to make enough income only by farming or fishing, without going to another place for work anymore.
Japanese: こうした背景には、現役の杜氏の高齢化とともに、以前は貧しい寒村であるがゆえに杜氏集団を輩出してきた地方が、農業や漁業だけでも暮らしていける社会になり、出稼ぎに行く必要がなくなったという時代的趨勢がある。
English: In addition, young people now want to find a job at a company which can provide steady income, and the image that young people in countryside used to have, which was described as 'once becoming a toji, you can build a mansion,' is becoming old-fashioned.
Japanese: また若者も、安定収入が得られる企業に就職を希望するようになり、かつての地方の青年が抱いていた「杜氏になれば御殿が建つ」といったイメージは、すでに過去のものになりつつある。
English: Breweries in regions far away from hometowns of toji are currently confronted with a grave situation that they cannot get hold of toji when they want to brew sake.
Japanese: 杜氏の出身地から遠く離れた土地では、蔵元が酒を造りたくても杜氏が確保できないという深刻な事態が起きている。
English: Such changes bring some breweries a new management style called toji-ken-kuramoto (toji and brewer) or owner Meister, in which a brewery owner also works as a toji.
Japanese: このような変化を受けて、蔵元のなかには自らが杜氏をかねる、杜氏兼蔵元またはオーナーマイスターなどという経営スタイルが生まれてきた。
English: Also, nowadays many young people become toji, motivated by their passion that they want to support the declining sake culture, not by the image of success in life that young people used to have in the past.
Japanese: また、かつての立身出世のイメージではなく、衰退しつつある日本酒文化を守ろうといった動機から、多くの若い杜氏が生まれている。
English: Some breweries start a new style of small-sized and elite-mindedness brewery called hitori-gura (which literally means "one-person brewery"), in which one person is responsible for all processes such as brewing, management, and sales activities.
Japanese: なかには一人蔵（ひとりぐら）といって生産･経営・営業などすべて独りで行なう小規模精鋭主義の酒蔵も生まれている。
English: More female toji also become active, and they begin to form their unique brewery networks such as 'Night with Female Brewer-made Excellent Sake.'
Japanese: また、女性の杜氏も多く誕生しており、「全国女性蔵人の美酒を味わう夕べ」のように女性杜氏ならではの蔵のネットワークも形成されてきている。
English: On the other hand, since major sake manufacturers brew sake by an automated process with computers, toji people at such manufacturers just have to monitor those computers, and in most cases, their assistants who help the toji handle incidental tasks are all part-time workers temporarily hired by the manufacturers.
Japanese: 逆に大手酒造メーカーなどでは、コンピュータ制御によるオートメーションですべて酒を生産しているため、杜氏はこのコンピュータを監視する者だけで、配下で雑用に働く蔵人はみんな酒造メーカーが短期で雇ったアルバイトといった場合も増えてきている。
English: Workers at a brewery such as toji and kurabito have been traditionally called sakaya-mon (which literally means "a person at a sake shop").
Japanese: 杜氏や蔵人など酒造従業員は伝統的には酒屋者（さかやもん）と呼ばれていた。
English: Since a toji person should supervise his or her team for around a half year, he or she must have strong leadership and great tolerance so that he or she can lead his or her people and occasionally even their families who stay in their hometown, as well as excellent skills of brewing.
Japanese: 半年ものあいだ、杜氏集団を指揮しつづけるだけあって、杜氏は酒造りの技能に優れているだけではなく、部下の蔵人たち、ときには故郷に残してきたその家族たちまでも人間的にたばねていく統率力と包容力が要求される。
English: Therefore it is common that the toji is called 'oyakata' (boss) by both the brewery and the kurabito because of great respect from them.
Japanese: そのため杜氏は、酒蔵の内部では、蔵元からも蔵人からも大きな尊敬の念を寄せられており、親方（おやかた）と尊称されるのが通例である。
English: From a social point of view, a term representing a toji varies depending on that toji's attitude toward sake brewing.
Japanese: 社会的には、杜氏をあらわす語は、その杜氏の持つ酒造りの姿勢によって多様である。
English: Among creators, for example, some are "craftsman" type people who mechanically produce things according to given designs, and others are "plastic artist" type people who embody their own idea in their works.
Japanese: たとえば造形を職業とする人のなかでも、他から決められた形を機械的に生産する職人タイプの人から、自らイメージしたコンセプトを具象化していく造形作家タイプの人までいる。
English: Similarly, there are various types of attitudes toward sake brewing among toji people.
Japanese: 同じように、杜氏の世界も同じ「酒を造る」という行為に対する姿勢によってじつに多様である。
English: Since major sake manufacturers who produce sake as industrial goods for the consumer market regard a toji person as just a production engineer in a good way or a bad way, they actually call him or her a toji production engineer, or some companies give other titles such as the general manager or the chief blender to toji people.
Japanese: 市場に送り出す工業製品として酒を生産する大手メーカーでは、杜氏を良くも悪くも製造技師としかとらえていないので、じっさいそのように呼んだり、製造部長もしくはチーフ・ブレンダーという肩書きを与えているところもある。
English: At the same time, Japanese sake is regarded as culture or craft products among some breweries, especially small or medium-sized breweries, and they call toji people shuzo-sakka (which literally means "an author of brewing") or shuzo-ka (which literally means "an artist of brewing") because they believe toji create sake as their own unique work as people sometimes say 'every person has a different talent, and every toji has his or her unique sake.'
Japanese: いっぽう、これはむしろ中小の酒蔵に多いが、日本酒を一つの文化もしくは工芸品ととらえ、杜氏は「一人一芸、一杜一酒」と言われるほど独自な作品としての酒を造り上げていくものであるとの考えから、酒造作家（しゅぞうさっか）もしくは酒造家（しゅぞうか）と呼ばれることが多い、
English: In addition, the expression of "shuzo-ka" refers to not only toji but also some breweries who do not just produce sake on the business level but elevate sake brewing to their own belief or philosophy.
Japanese: なお、酒造家という表現には、杜氏だけでなく、単なるビジネスライクな生産者に留まらないで、自らの酒造りを一つの理念や思想にまで昇華させているような蔵元も含まれる。
English: People who are involved in sake brewing are all called a brewing technician at present, and most toji are certificated as the First Grade brewing technician by the Sake Brewing Proficiency Test.
Japanese: 現在では、酒造りにかかわる者はすべて酒造技能者と呼ばれているが、酒造技能検定において一級酒造技能士を持つ者が杜氏となっていることが多い。
English: In a smaller team, they do not always have all the following positions, and it is not unusual that one person holds a few titles.
Japanese: 小さなチームでは、以下の役職がぜんぶ揃うわけではなく、兼職が多くなる。
English: According to the standards adopted before World War II, a brewery which used 1,000 koku of rice for sake brewing was said to require around 10 people for their toji group.
Japanese: 第二次大戦前までの基準でいうと、日本酒単位を使う規模の酒蔵で必要な杜氏集団の人員は10名を目安とされたという。
English: Letting a toji's pay be 100, the kashira (headman) in his group can receive between 50 and 60, and jo-bito (the first rank of sake brewing workers) and shita-bito (the third rank of sake brewing workers) in the group respectively receive 10 and 6.
Japanese: また、おおよその報酬の割合は、杜氏を100とすると、頭が50-60、上人が10、下人が6程度であった。
English: A toji is the chief brewing worker who organizes, forms, and leads a toji group under a brewery's confidence.
Japanese: 酒蔵からの信任を受けて杜氏集団を組織・結成・統率する酒造りの最高責任者。
English: He or she is responsible for okezan, which is the management of budget and accounts for sake brewing, and all processes of sake production such as preparation of main fermenting mash, brewing, safety management, and warehouse management.
Japanese: 桶算（おけざん）と呼ばれる、酒造りにかかわる様々な予算と収支の管理、日本酒醪の仕込み・醸造・安全の管理、蔵の管理などすべてを請け負う。
English: As another section describes its details, a toji has been traditionally called oyakata at a brewery, but there are various titles for a toji such as bucho (the manager) at present.
Japanese: 別項に詳しいように、蔵内では伝統的に親方と尊称されるが、現代では部長などさまざまな呼び名がある。
English: A kuramoto is the owner and the proprietor of a brewery, and he or she is responsible for financing, the procurement and the management of equipment, sales of sake, and other sales related activities such as marketing.
Japanese: 酒蔵の所有者であり経営者で、資金や設備の調達と管理、製成酒の販売、営業など外向きの仕事をおこなう。
English: A small-sized brewery at where one person takes charge of all tasks is called hitori-gura.
Japanese: すべての酒蔵の業務を一人で行なっている小規模な蔵を一人蔵（ひとりぐら）という。
English: These people take partial charge of the brewing process by section and directly instruct kurabito under the command of the toji, and they also play a role of middle level executives.
Japanese: 杜氏の統率の下に部門別に工程を分担し、蔵人の直接指導をする責任者であり、中間管理職のような役割も負う。
English: At some schools and breweries, however, san-yaku is sometimes called san-ban, and it includes a toji, a kashira, and a koji-ya.
Japanese: しかし、流派や酒蔵によっては杜氏・頭・麹屋を三役と、また、三役そのものを三番（さんばん）と呼ぶ場合もある。
English: Having said that, the style of a traditional toji group has been changed recently and fewer breweries now have typical san-yaku; accordingly, a group consisting of a toji and kurabito, or a toji and young employees, brews sake at more breweries, and the number of breweries whose kuramoto also work as a toji is also increasing.
Japanese: ただし、従来の杜氏集団のかたちが変化しつつある昨今、伝統的な三役がそろう蔵は減少しており、杜氏と蔵人のみ、あるいは杜氏と若い社員たちのグループで、あるいは杜氏と蔵元が兼任して酒造りをおこなう蔵が増えてきている。
English: This person directs his or her team to make yeast mash and works with a kashira for sake brewing preparation.
Japanese: 部下の蔵人を指揮して日本酒酒母造りを、また頭と連携して仕込みを担当する。
English: Steaming is a significant process which determines the condition of haze (white spots on the surface of steamed rice which become visible as koji yeast propagates), and some brewers insist that steaming comes first, steaming comes second, and steaming comes third for sake brewing, instead of a general phrase expressed as 'koji comes first, yeast mash comes second, and preparation comes third.'
Japanese: 日本酒破精を決定する工程として蒸しは非常に重要であり、通常は「一麹、二酛、三造り」と言われる酒造りの鉄則を「一に蒸し、二に蒸し、三に蒸し」と言い切る酒造家もいるくらいである。
English: Although kama-ya is not included in san-yaku, this is such an important position that he or she has a special assistant called ai-gama (literally, "pot co-worker").
Japanese: 釜屋は三役には入っていないが、たいへん責任あるポストであり、ゆえに相釜という助手を割り当てられる。