nntsuzu/KFTT huggingface dataset:
English: Ginjoko with respect to sake, however, similar to the fact that if one applies too much perfume, it gives the opposite effect of what was expected, may spoil the taste of the sake if flavor of ginjoshu is too much.
Japanese: しかし、日本酒における吟醸香は、ちょうど人が香水をやたらにつければ逆効果であるのに似て、あまり強すぎれば酒の味を損なう。
English: With respect to such yeasts, we can say that their use is still in the groping stage, for example blending with other yeasts or limiting its use for sake to be exhibited in kanpyokai (sake exhibition).
Japanese: そういう酵母は、他の酵母とブレンドしたり、鑑評会への出品酒だけに使ったりと、まだ使い方が模索されている途上にあるといってよい。
English: Lactic acid produced by lactic acid bacteria plays an important role especially at the initial stage of preparation to prevent propagation of other bacteria.
Japanese: 乳酸菌によって生産される乳酸は、他の雑菌が繁殖しないようにするために、とくに仕込みの初期に重要である。
English: If sake includes no acid whatsoever, it becomes just sweet water including alcohol.
Japanese: もし酸が全くなければ、酒はただ甘いだけのアルコール液になってしまう。
English: It is added to moromi (raw unseishu) to give an elegant taste to sake or to cause the fragrance to remain.
Japanese: ‐すっきりした味わいにするため、あるいは香りを残すためにもろみに加えられる。
English: In certain cases, exogenous enzyme is used to supplement the "enzyme" produced by aspergillus.
Japanese: ‐麹菌が造る「酵素」を補うためなどに「酵素剤」を使用することがある。
English: Sake is classified as a brewage same as beer and wine and alcohol is obtained by fermenting raw materials.
Japanese: 日本酒はビールやワインとおなじく醸造酒に分類され、原料を発酵させてアルコールを得る。
English: Different from wine, however, in the case of beer and sake, as no sugar is included in the raw materials, but the process of saccharification is necessary.
Japanese: しかし、日本酒やビールはワインと違い、原料に糖を含まないため、糖化という過程が必要である。
English: Although in the case of beer, sweet wort is fermented after it is completely saccharified, this is a significant feature of sake brewing that a process in which saccharification and fermentation are carried out in parallelism, exists.
Japanese: ビールの場合は、完全に麦汁を糖化させた後に発酵させるが、日本酒は糖化と発酵を並行して行う工程があることが大きな特徴である。
English: This unique brewing method for sake, called parallel multi-stage fermentation, is the factor that makes it possible for it to have a higher alcohol content than other brewages.
Japanese: 並行複発酵と呼ばれるこの日本酒独特の醸造方法が、他の醸造酒に比べて高いアルコール度数を得ることができる要因になっている。
English: In the brewing process, as protein and oil cause zatsumi, they are scraped off carefully so that the grains of rice are not fractured in order to produce a sophisticated taste.
Japanese: 醸造の過程において、蛋白質・脂肪は雑味の原因となるため、米が砕けないよう慎重に削り落とされ、それにより洗練された味を引き出すことができる。
English: On the other hand, the higher the rice-polishing ratio, the more difficult to use most of characteristics of the varieties of rice and the more minerals and vitamins, which promote fermentation, are lost, a highly sophisticated technique is required for subsequent stages.
Japanese: その反面、精米歩合が高くなればなるほど米の品種の個性が生かしにくくなり、発酵を促すミネラル分やビタミン類も失われるので、後の工程での高度な技術が要求されることになる。
English: If the speed of rice polishing is too high, rice generates heat and degenerates or becomes fractured and becomes unusable, it should be carried out carefully.
Japanese: 精米の速度が速すぎると、米が熱をもって変質したり、砕けて使い物にならなくなるので、細心の注意をもってゆっくり行なわなくてはならない。
English: With respect to ginjo and daiginjo, the problem is that not only the portion to be scraped off is large, but also the object becomes smaller and requires special attention, the time needed for rice polishing sometimes exceeds two full days.
Japanese: 吟醸、大吟醸となると、削りこむ部分が大きいだけでなく、そのぶん対象物が小さくなって神経も使うので、精米に要する時間は丸二日を超えることもある。
English: Since around 1930, thanks to emergence of an upright rice polisher, faster high grade rice polishing became possible.
Japanese: 1930年（昭和5年）ごろ以降は縦型精米機の出現により、より高度で迅速な精米作業が可能になった。
English: Recently, there are large manufacturers who polish rice by controlling the upright rice polisher with a computer.
Japanese: 最近ではこの縦型精米機をコンピュータで制御して精米している大メーカーもある。
English: "Horei" (sanding to cool) or "karashi" means to leave white rice after polishing, sake mash after wake and koji after koji delivery as they are until using in the next stage.
Japanese: 精米後の白米、分け後の酒母、出麹後の麹を次の工程で使用されるまで放置すること。
English: The higher the rice-polishing ratio is or the longer the time of rice-polishing is, the bigger the heat volume will be.
Japanese: 精米歩合が高く、精米時間が長ければ長いほど、帯びる熱量も大きくなる。
English: As the quality of rice is not stabilized as it is to proceed to the next stage (according to the language of toji and other workers in the brewery "the rice is not settled."), it is put into bags and left in the warehouse for a while to cool down.
Japanese: そのままでは次の工程へ進むには米の質が安定していない（杜氏や蔵人の言葉では「米がおちついていない」）ため、袋に入れて倉庫のなかでしばらく冷ますことになる。
English: Such a step is called "horei" or, in the language of toji and other workers in brewery "karashi."
Japanese: これを放冷（ほうれい）、また杜氏・蔵人の言葉では枯らし（からし）という。
English: Even if we say "for a while," this work cannot be completed within several hours, it takes usually three to four weeks until heat caused by friction is totally radiated and the rice settles down.
Japanese: 「しばらく」と言っても数時間単位で済む作業ではなく、摩擦熱が放散しきって完全に米が落ち着くまで通常3週間から4週間はかかる。
English: With respect to the polished rice, bran and rice powder adhering to the surface in the rice polishing process are thoroughly removed.
Japanese: 精米された米は、精米の過程で表面に付いた糠・米くずを徹底的に除去される。
English: On the other hand, rice used for producing high-class sake is manually washed in a quantity of approximately ten kilograms using cold water with a temperature of around five degrees centigrade utilizing water pressure of flowing water.
Japanese: 他方、高級酒を造る米は、手作業でおよそ10kgぐらいずつ、5℃前後の冷水で、流れる水圧を利用して少しずつ洗われる。
English: Even while washing rice, rice begins to absorb moisture and this step requires utmost attention as seen from the fact that it is called the "second rice washing stage."
Japanese: 洗っている間にも米は必要な水分を吸収しはじめており、「第二の精米作業」と言われるほどに、細心の注意を払う工程である。
English: Soaking is a step used to make moisture penetrate throughout the whole rice grain so that steamed rice should not have any unevenness.
Japanese: 浸漬は、のちのち蒸しあがった米にムラができないように、米の粒全般に水分を行き渡らせるために施される工程である。
English: When water has penetrated from the outside of a rice grain into the central structure of sakamai (rice for brewing sake) where starch content is high (according to the language of toji and other workers in brewery "mentama" (literally, "eyeball"), the rice grain become literally transparent.
Japanese: 水が、米粒の外側から、中心部の酒米構造（杜氏蔵人言葉では「目んたま」）と呼ばれるデンプン質の多い部分へ浸透していくと、米粒が文字通り透き通ってくる。
English: The time required for soaking differs subtly depending on various conditions such as the method of rice polishing, as well as weather, air temperature, humidity and water temperature of the day.
Japanese: 米の搗（つ）き方、その日の天気、気温、湿度、水温などさまざまな条件によって、浸漬に必要な時間は精緻に異なる。
English: The taste of produced sake remarkably differs depending upon to what degree rice has absorbed water.
Japanese: このとき、米にどれだけ水を吸わせるかによって、できあがりの酒の味が著しく違ってくる。
English: The higher the rice-polishing ratio is, the more the difference influences the results, the soaking time is controlled very strictly on the second time scale using a stop watch especially in the case of high-class sake.
Japanese: 精米歩合が高い米ほど、その違いが大きく結果を左右するので、高級酒の場合はストップウォッチを使って秒単位まで厳密に浸漬時間を管理する。
English: As rice continues absorbing water even after having been removed from the water, the soaking time is determined taking such time into consideration.
Japanese: 米は水からあげた後もしばらく吸水しつづけるので、その時間も計算に入れた上で浸漬時間は判断される。
English: Depending upon the concept for quality of produced sake, rice is made to absorb water for a limited time by intentionally taking it out of the water.
Japanese: なお、できあがりの酒質のコンセプトによっては、意図的に途中で水から上げるなど、ある一定の時間だけ米に吸水させる。
English: After that, rice is steamed so that the rice starch will be easily decomposed by the koji enzyme.
Japanese: その後、麹の酵素が米のデンプンを分解しやすくさせるために、米を蒸す。
English: This step is officially called "jokyo" ("kyo" is composed of a left radical "食" (eating or food) and a right radical "強" (strong), or "mushi" (steaming) by the language of toji.
Japanese: この工程を正式には蒸きょう（じょうきょう：「きょう」は「食へんに強」）、もしくは杜氏蔵人言葉で蒸しという。
English: For high-class sake, rice is put into a large-sized steamer called "koshiki" that is placed on a Japanese-style pot and steamed with dry steam for approximately one hour.
Japanese: 高級酒などでは和釜に載せた甑（こしき）という大きな蒸籠（せいろ）に移して、約1時間ほど乾燥蒸気で蒸す。
English: Steamed rice is judged good if it is "gaiko nainan" (literally, hard outside and soft inside), in other words, the outside is dried out and the inside soft.
Japanese: 蒸しあがった米は、「外硬内軟」といって、外側がパサパサとしていて内側が柔らかいのがよいとされている。
English: The reasons are; if the outside is melted, there is a risk of decomposition before koji aspergillus settles down and, if the inside of rice is half-cooked, the part where the best quality starch is included may not be saccharized and fermented.
Japanese: 外側が溶けていると、コウジカビの定着の前に腐敗が始まる恐れがあり、また、内側に芯が残っていると、米で一番良質のデンプン質を含んだ部分が、糖化・発酵しない可能性があるからである。
English: It means not only completion of steaming, but also, for toji and other workers in the brewery, the end of the season for sake brewing, during which they are not allowed to relax their attention, has come to the end and the arrival of the day when they can give themselves a break.
Japanese: それは単に蒸しの作業が終わることだけでなく、杜氏や蔵人たちにとっては気の抜けない酒造りの季節が終わり、ほっと一息つく日の到来をも意味する。
English: Koji is produced by sprinkling koji mold spores, namely aspergillus onto steamed rice to breed them and it works to carry out the conversion of the starch in rice into glucose, namely carries out saccharification. (For more information, refer to "Koji.")
Japanese: 麹とは、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、米のデンプンをグルコースへ変える糖化の働きをする（詳しくは麹参照）。
English: Other than sake in the initial stage in which sake was brewed as kuchikami-no-sake (sake by mouth-chewing) and kabi-no-sake (literally, sake from mold), sake brewing using koji was established by the beginning of the Nara period.
Japanese: 口嚼ノ酒（くちかみのさけ）とカビの酒で醸されていた原初期の日本酒をのぞいて、奈良時代の初めにはすでに麹を用いた製法が確立していたと考えられる。
English: For a long time since, until the Muromachi period, koji production was operated by specialists who were independent from sake traders because of its importance for the process of sake brewing and the supply and demand for other foodstuffs such as miso and soy sauce.
Japanese: 以来、永らく麹造りは、酒造りの工程に占める重要性と、味噌や醤油など他の食品への供給需要から、酒屋業とは別個の専門職として室町時代まで営まれてきた。
English: Because of the Bunan koji disturbance in 1444, koji production was forced to merge by military force as a part of sake trading (Refer to "History of Sake - Muromachi period).
Japanese: 1444年の文安の麹騒動によって酒屋業の一部へと武力で吸収合併された（参照：日本酒の歴史室町時代）。
English: In most sake breweries, there is a special room called "kojimuro" (literally, chamber for koji) where koji production is carried out.
Japanese: 現在、たいてい酒蔵には麹室（こうじむろ）と呼ばれる特別の部屋があり、そこで麹造りが行なわれている。
English: The temperature is kept at around thirty degrees centigrade and the humidity not higher than sixty percent by means of floor panel heating or air conditioning.
Japanese: 床暖房やエア・コンディショナーなどで温度は30℃近く、湿度は60%以下に保たれている。
English: With respect to humidity, the reason is because, if the humidity is higher, mold other than yellow koji aspergillus as well as other bacteria, may propagate.
Japanese: また湿度に関しては、それ以上高いと黄麹菌以外のカビや雑菌が繁殖してしまうからである。
English: In addition, to prevent sundry bacteria to enter from the outside of the room, the room is made carefully by investing a certain amount of capital for double doors, sealable windows, adiabatic walls, etc.
Japanese: それに加え、室外から雑菌が入り込まないように二重扉、密閉窓、断熱壁など、かなりの資本をかけて念入りに造られている。
English: As described in details in the section "Koji," koji produces proteolytic enzyme and so on, in addition to amylolytic enzyme for saccharification, and they melt rice and determine the quality and taste of sake.
Japanese: 「麹」の項に詳しく述べられているように、麹からは糖化作用のためのデンプン分解酵素のほか、タンパク質分解酵素なども出ており、これらが蒸し米を溶かし、なおかつ酒質や酒味を決めていく。
English: As the target quality of sake cannot be obtained if too much enzyme is produced, it is necessary to produce koji in such a way that the degree of melting rice stops at the appropriate point.
Japanese: あまり酵素が出すぎると目指す酒質にならないため、米の溶け具合がちょうどよいところで止まるように麹を造る必要がある。
English: In order to judge it, haze, that occurs in several positions on rice, is focused on.
Japanese: それを見極めるのに着目されるのが、米のところどころに生じる破精（はぜ）である。
English: The action of yeast elongating bacterial threads into steamed rice like a plant elongates its roots into the ground is called hazekomi and the conditions of hazekomi is called hazekomi conditions.
Japanese: ちょうど植物が土中へ根を生やすように、酵母が蒸米の中へ菌糸を伸ばしていくことを破精込み（はぜこみ）といい、その態様を破精込み具合（はぜこみぐあい）という。
English: The condition in which bacterial threads of yeast do not cover the whole surface of steamed rice and the portions with haze and other portions are clearly separated and bacterial threads are elongated intruding firmly and deeply into the inside of steamed rice
Japanese: 酵母の菌糸は蒸米の表面全体を覆うことなく、破精の部分とそうでない部分がはっきり分かれており、なおかつ菌糸は蒸米の内部奥深くへしっかり喰いこみ伸びている状態。
English: Koji with ideal conditions having strong power for saccharification and appropriate protelolytic ability is obtained gives clear and smooth, elegant sake quality, it is used for ginjoshu as a general tendency.
Japanese: 強い糖化と、適度なタンパク質分解力を持つ理想的な麹となり、淡麗で上品な酒質に仕上がるため、一般的な傾向としては吟醸酒によく使われる。
English: The condition in which bacterial threads of yeast cover the whole surface of steamed rice and bacterial threads have intruded inside.
Japanese: 酵母の菌糸が蒸米の表面全体を覆い、内部にも深く菌糸が喰いこんでいる状態。
English: It has a powerful strength for saccharification and proteolytic ability and, depending on the quantity of used koji, it tends to result in sake with various tastes obtained.
Japanese: 糖化力、タンパク質分解力ともに強いが、使用する量によっては味の多い酒になりやすい。
English: The condition in which bacterial threads of yeast cover the whole surface of steamed rice, but bacterial threads have not intruded deep inside
Japanese: 酵母の菌糸は蒸米の表面全体を覆っているが、内部には菌糸が深く喰いこんでいない状態。
English: Both the power for saccharification and proteolytic ability are weak and its ratio of lees is high and it tends to result in weak sake.
Japanese: 糖化力、タンパク質分解力ともに弱く、粕歩合が高く、力のない酒になりやすい。
English: Condition in which koji is in a mushy state as the steamed rice is too soft and bacterial threads intrude too much into both the surface and the inside because of an error in adjustment during the preceding step when steaming rice.
Japanese: 前の工程、蒸しの段階で手加減を間違えたため、蒸米がやわらかすぎて、表面にも内部にも菌糸が喰いこみすぎ、グチャグチャになった状態。
English: Among toji and other workers in a brewery, it is said "First, koji. Second, moto (sake mash), and Third, tsukuri" (preparation).
Japanese: 杜氏や蔵人のあいだではよく「一、麹。二、酛（もと）。三、造り。」と言われる。
English: In sake brewing, great importance is attached to koji as the basis for sake brewing as certain toji and other workers in a brewery who say "If we can obtain good koji, sake is seventy percent made."
Japanese: 「よい麹ができれば酒は七割できたも同然」という杜氏や蔵人もいるくらいで、酒造りの根本として重要視される。
English: As a guide, a space of approximately 3.3 square meters is needed for 30 kg of steamed rice and, for daiginjoshu or junmai daiginjoshu, approximately 5 g of yellow aspergillus is sprinkled on 100 kg of steamed rice.
Japanese: 目安としては蒸し米30kgにつき約1坪のスペースが必要で、また大吟醸酒・純米大吟醸酒などでは蒸し米100kg当たりに振りかける黄麹菌は5gほどである。
English: Futa koji method is a method used mainly for ginjoshu or higher quality.
Japanese: 蓋麹法（ふたこうじほう）は、主に吟醸酒かそれ以上の高級酒のための方法である。
English: Time needed to produce koji is not shorter than two days, approximately fifty hours and the process is carried out in the following order:
Japanese: 麹造りに要する時間は丸2日以上、だいたい50時間で、おおかた以下のような順番で作業がおこなわれる。
English: "Tanekiri" - In this process, steamed rice, which is as warm as approximately thirty-five degrees centigrade is spread and seed koji, namely powder-like yellow aspergillus is sprinkled using a sieve.
Japanese: 種切りまだ35℃近くの蒸し米を薄く敷き詰め、篩（ふるい）から種麹（たねこうじ）、すなわち粉状の黄麹菌を振りかけていく。
English: "Kirikaeshi" - After eight to nine hours has elapsed from "Tanekiri," the rice has become hard because moisture has evaporated from heat generated by the breeding yellow aspergillus.
Japanese: 切り返し種切りから8-9時間経つと、黄麹菌の繁殖熱により水分が蒸発し米が固くなっている。
English: "Mori" (literally, "filling") - From around the next day, yellow aspergillus become active and the rise of the temperature of rice is remarkable.
Japanese: 盛り翌日あたりになると黄麹菌の活動が盛んになり、米の温度も上昇がいちじるしい。
English: Then, the big bun is loosened and rice is put into small boxes in small quantity and such boxes are stacked in predetermined space and controlled.
Japanese: そこで大きな饅頭を解き、小さな箱に米を少量ずつ小分けにしていき、この箱を決められたスペースに積み重ねて管理する。
English: This small box is called "kojibuta" and since rice fills the kojibuta, this process is called "mori (literally, "filling")."
Japanese: この小さな箱のことを麹蓋（こうじぶた）といい、麹蓋に米を盛りつけることからこの工程を盛りと呼ぶ。
English: "Tsumikae" (literally, "re-stacking") - In three to four hours after mori, heat is accumulated in rice again and the order of stacking of kojibuta is changed to lower the temperature.
Japanese: 積み替え盛りから3-4時間経つと、ふたたび米が熱を持ってくるので、麹蓋を上下に積み替えて温度を下げる。
English: "Nakashigoto" (literally, "intermediate work") - In order to disperse heat again, rice is spread and its temperature is lowered.
Japanese: 仲仕事（なかしごと）ふたたび熱を散らすために米を広げて温度を下げる。
English: This process is called shimaishigoto meaning that it is the final work to disperse heat of rice, but, in fact, it is not final.
Japanese: これで米の熱を散らす作業は終わりという意味から仕舞い仕事と呼ぶのだが、実際上はこれが最後ではない。
English: When the temperature reaches its maximum, the order of stacking kojibuta is changed for final temperature adjustment.
Japanese: 温度が最高になったときに、最後の温度調整のために麹蓋の上下積み替えをおこなう。
English: Even after this, work to lower the temperature by appropriately changing the order of stacking is continued in order to check the temperature of the rice several times.
Japanese: この後も何回か米の温度を見て、適宜に積み替えをして温度を下げる作業が続く。
English: "Dekoji" (literally, "taking out koji") - After around fifty hours have elapsed, a fragrant flavor like that of roasted chestnuts comes out.
Japanese: 出麹（でこうじ）50時間ほど経過したころになると、栗を焼いたような香ばしい匂いがしてくる。
English: Hako koji method is a technique in which the procedures of "3. Mori" and after that in futa koji method are simplified and it is used for sake quality centering on futsushu.
Japanese: 箱麹法（はここうじほう）は、蓋麹法から「3.盛り」以降を簡略化する手法で、普通酒を中心とした酒質に用いられる。
English: Rice is separated into small lots using kojibako, that is bigger than kojibuta, and amount of rice that can be processed at a time increases because the kojibako is bigger, resulting in decrease in required labor and lowering of costs.
Japanese: 麹蓋を大きくしたような麹蓋をつかって米を小分けするが、大きい分だけ一度に処理できる米の量が増え、ひいては手間やコストの低減化につながる。
English: The Toko koji method is a method where no kojibuta or kojibako is used, but heat of rice is dispersed on kojidoko (a board on which yellow aspergillus is sprinkled onto rice).
Japanese: 床麹法（とここうじほう）は、麹蓋や麹箱を用いずに、麹蓋（こうじどこ）などと呼ばれる、米に黄麹を振りかける台で米の熱を放散させて造る方法である。
English: Kikai seigikuho is a method to produce koji in a large lot using machines.
Japanese: 機械製麹法（きかいせいぎくほう）は、機械を用いて麹を大量生産できる方法。
English: It requires less labor enabling to keep manufacturing cost at a low level, but, as there are certain limits for producing quality sake, it is understood as not suitable for high-class sake.
Japanese: 手間がかからず生産コストは抑えられるが、できる酒質には限界があるので、高級酒には適さないとされる。
English: Although yeast has the function to change glucose into alcohol (namely, the action of fermentation), in order to make rice ferment in such large amounts that are handled in a brewery, one or two yeasts, that are microorganisms, are quite insufficient and yeasts in the order of several tens or hundreds of billions are required corresponding to the amount of rice.
Japanese: 酵母にはグルコースをアルコールに変える働き、すなわち発酵作用があるものの、酒蔵で扱うような大量の米を発酵させるためには、微生物である酵母が一匹や二匹ではまったく不十分で、米の量に見合っただけの何百億、何千億匹もの酵母が必要となる。
English: Under the circumstances, breweries are obliged to breed a small quantity of Kyokai sake yeast in a large amount under specific environmental conditions.
Japanese: こうした状況のなかで酒蔵では、アンプルに入っている少量の協会系酵母を特定の環境で大量に育てることになる。
English: Yeasts bred in such large quantities are called sake mash (in Japanese, "shubo" or "moto").
Japanese: このように大量に培養されたものを酒母（しゅぼ/もと）または酛（もと）という。
English: The work begins with a process to put koji and cold water into a tub or a tank, which is called motooke, about one meter high and mixing them well.
Japanese: 作業としては、まず酛桶（もとおけ）と呼ばれる高さ1mほどの桶もしくはタンクに、麹と冷たい水を入れ、それらをよく混ぜる。
English: Recently, motooke made of high-quality stainless steel is mainly used and, although it looks like a "tank, "it is called "motooke" as a piece of equipment used for sake brewing.
Japanese: 酛桶は、最近では高品質のステンレス鋼のものが多く、どうみても「タンク」といった風体だが、醸造器としてはあくまでも「酛桶」という。
English: Usually, only one type of yeast, which is considered best suiting the sake quality targeted by the sake manufacturer, is chosen from various sake yeasts.
Japanese: 採用する酵母は、多種多様な清酒酵母から、造り手が目指す酒質に適すると考えるものが通常は一種類だけ選ばれる。
English: In a such case as the yeast chosen has overly unique characteristics, however, it is often blended with another type of yeast to dilute it.
Japanese: その酵母があまりにも強い特性を持つ場合などには、それを緩和するためにもう一種類の酵母をブレンドして入れることも多い。
English: Depending upon the production method, it is left for a period from two weeks to one month as it is and a large quantity of yeast is bred in the tub used for the preparation and the production of sake mash, or moto is completed.
Japanese: あとは製法によって2週間から1ヶ月待つと、仕込まれた桶のなかで酵母が大量に培養され酒母すなわち酛の完成となる。
English: Places used for sake mash-making are called shuboshitsu (literally, chamber of sake mash) or motoba (literally, place of sake mash) and the room temperature is kept around five degrees Celsius so that no undesirable bacteria or natural yeast will enter.
Japanese: 酒母造りの場所は、酒母室（しゅぼしつ）もしくは酛場（もとば）と呼ばれ、雑菌や野生酵母が入り込まないように室温は5℃ぐらいに保たれている。
English: Compared to kojimuro, however, as strict control is not required, certain breweries allow visitors to enter.
Japanese: しかし麹室に比べると管理の厳重さを必要としないので、酒蔵によっては見学者を入れてくれるところもある。
English: During sake mash-making, as the cover of the tank is left open, a lot of undesirable bacteria or natural yeast in the air easily enter into the tank.
Japanese: 酒母造りの際には、タンクの蓋は開け放しの状態になるから、空気中からタンク内にたくさんの雑菌や野生酵母が容易に入り込んでくる。
English: Therefore, it becomes necessary to kill or get rid of undesirable bacteria or natural yeast by adding nitrate reducing bacteria or lactobacillus in order to produce lactic acid.
Japanese: そのため硝酸還元菌や乳酸菌を加え、乳酸を生成させることによって雑菌や野生酵母を死滅させ駆逐することが必要となる。
English: Depending upon the way of adding lactic acid, sake mash-making is classified into two methods, the kimoto-kei (Kimoto system) and the Sokujo-kei (Sokujo system).
Japanese: この乳酸を、どのように加えるかによって、酒母造りは大きく生酛系（きもとけい）と速醸系（そくじょうけい）の2つに分類される。
English: At present, sake mash-making of the kimoto-kei is classified into two methods, Kimoto and Yamahaimoto.
Japanese: 生酛系（きもとけい）の酒母造りは現在大きく生酛（きもと）と山廃酛（やまはいもと）に分けられる。
English: Kimoto is the oldest method among those used today and it takes lactobacillus from the air and allows it to produce lactic acid to get rid of undesirable bacteria and natural yeast.
Japanese: 生酛（きもと）とは、現在でも用いられる中で最も古くから続く製法で、乳酸菌を空気中から取り込んで乳酸を作らせ、雑菌や野生酵母を駆逐するものである。
English: The reasons for the long period required for this process are the many steps requiring much labor and fermentation which is carried out completely.
Japanese: 所要期間が長いのは、工程が多く手間がかかるのと、醗酵段階も完全醗酵させるからである。
English: However, the number of breweries that pursue the revival of tradition has been increasing because reliable sake quality is obtained when they succeed.
Japanese: しかし、成功すればしっかりとした酒質となるため、伝統の復活のために取り組んでいる酒蔵も増えてきている。
English: Rice, koji, and water are put into a tub (tank).-> Yamaoroshi -> Temperature control -> Adding yeast -> Temperature control -> Sake mash-making completed
Japanese: 米、麹、水を桶（タンク）に投入>山卸>温度管理>酵母添加>温度管理>酒母完成
English: However, as the risk of putrefaction or acidification is large, the National Research Institute of Brewing (presently the National Research Institute of Brewing - NRIB) developed Yamahaimoto in 1909.
Japanese: しかし、腐造や酸敗のリスクが大きかったことから明治42年（1909年）に国立醸造試験所（現在の独立行政法人酒類総合研究所）によって山廃酛が開発された。
English: Yamahaimoto is an abbreviation of Yamaororoshi-haishi-moto that means a method of preparation that belongs to the Kimoto-kei.
Japanese: 山廃酛（やまはいもと）とは、生酛系に属する仕込み方の一つで山卸廃止酛（やまおろしはいしもと）の略である。
English: Sake which is brewed with this method is called Yamahai-shikomi (or -jikomi) or simply Yamahai.
Japanese: この方法で醸造した酒のことを山廃仕込み（やまはいしこみ/-じこみ）あるいは単に山廃（やまはい）という。
English: However, it is not just the exclusion of yamaoroshi, but also there are other differences in many minor respects.
Japanese: 単に山卸を省略したものではなく、関連するその他の細部の作業もいろいろ異なる。
English: Sokujo-kei is a modern method of adding lactic acid artificially in advance.
Japanese: 速醸系（そくじょうけい）では、乳酸を人工的にあらかじめ加える、近代的な製法。
English: It is carried out by adding brewing lactic acid to water for preparation and, after mixing well, kakemai and koji are added.
Japanese: 仕込み水に醸造用の乳酸を加え、じゅうぶんに混ぜ合わせた上で、掛け米と麹を投入して行なわれる。