nntsuzu/KFTT huggingface dataset:
English: There, some pieces of fruit such as Sambucus racemosa (ssp. kamtschatica), tara vine, mulberry and raspberry were discovered with pupa of a fruit fly which is attracted to fermented food.
Japanese: そこには、発酵したものに集まるショウジョウバエの仲間のサナギといっしょになって、エゾニワトコ、サルナシ、クワ、キイチゴなどの果実の断片が発見された。
English: Since the liquor did not seem to be brewed from rice, it is controversial whether it could be said to be a direct origin of sake.
Japanese: 米から造られた酒ではなさそうなので、日本酒の直接の祖先と言ってよいかは議論を待つところだ。
English: However, these historic sites are important because they show the original stage of brewing in Japan.
Japanese: だが、日本における醸造の原初的な段階を物語るものとしてこれらの史跡も貴重である。
English: Since yeast is a living thing and alcohol evaporates, research on the origin of sake does not make big progress with the conventional archaeological approach.
Japanese: 酵母は生き物であり、アルコールも蒸発してしまうものであるから、従来の考古学的手法ではあまり日本酒の起源に関する研究は進んでいない。
English: It was about 500 years after the period of "Sanguo Zhi," when a clear record of rice brewed sake appeared in Japan.
Japanese: 米を原料とした酒であることが確実な記録が日本に登場するのは、『三国志』の時代から約500年も後のことになる。
English: There is a description about a custom in Osumi Province (present eastern area of the Kagoshima Prefecture) that all men and women prepared water and rice, chewed uncooked rice and regurgitated it to containers, and that after it began to smell of alcohol more than one night later, all of them drank it.
Japanese: 大隅国（今の鹿児島県東部）では村中の男女が水と米を用意して生米を噛んでは容器に吐き戻し、一晩以上の時間をおいて酒の香りがし始めたら全員で飲む風習があることが記されている。
English: This is a primitive brewing method which brewed rice with wild yeast by using amylase and diastase which are amylolytic enzymes in saliva, and it is known that it is widespread in a broad area from East Asia to the South Pacific, and South and Central America.
Japanese: これは唾液中の澱粉分解酵素であるアミラーゼ、ジアスターゼを利用し、空気中の野生酵母で発酵させる原始的な醸造法であり、東アジアから南太平洋、中南米という広い範囲に分布していることが知られている。
English: It is said that its ancient term of 'kamu' (醸む, to brew) sounds the same as 'kamu' (噛む, to chew) because of this, but there is also another theory.
Japanese: その古語である「醸（か）む」と「噛（か）む」が同音であるのは、このことに由来すると言われているが、異説もある。
English: There is a description that since dried boiled rice, which was portable food, became wet and got moldy, a person had sake brewed with it and had a party with that sake.
Japanese: 携行食の干し飯が水に濡れてカビが生えたので、それを用いて酒を造らせ、その酒で宴会をしたという記述が見える。
English: This is a brewing method which utilized the saccharification of Aspergillus oryzae and it is similar to the one of modern sake.
Japanese: こちらは麹カビの糖化作用を利用した醸造法であり、現代の日本酒のそれと相通じるものである。
English: In this way, the two completely different brewing methods, that is, the one by chewing with mouth and another by Aspergillus oryzae, were recorded around the same time of the Nara period.
Japanese: このように、奈良時代の同時期に口噛みによるものと麹によるものというまったく異なる醸造法が記録されているわけである。
English: However, judging from other records such as the record of the year 290 in "Nihonshoki" which is mentioned later, it seems to be the latter which was common in those days.
Japanese: しかし、後述する『日本書紀』応神天皇21年の記録等を勘案するに、この当時一般的であったのは後者の方であったろう。
English: It should be understood that the former was only a record of an old custom which happened to remain in the remote region of Osumi.
Japanese: 前者は大隅という辺境の地にたまたま残った古い風習を記録したものと解すべきである。
English: In "Harima no kuni fudoki," there is also a description on 'sumisake' (refined sake).
Japanese: 『播磨国風土記』には「清酒（すみさけ）」というものに関する記事もある。
English: Some people say that this is the first appearance of present seishu (refined sake), but it is controversial because of the following.
Japanese: これを以て現在の清酒（せいしゅ）の初見とみなす説があるが、それは以下のように議論の分かれるところである。
English: Ancient liquor generally seemed to be a soggy paste such as Nerizake (antique term for shirozake, or white sake) which still exists in Izumo and Hakata regions.
Japanese: 古代の酒は、標準的には、出雲や博多に現在も残る練酒（ねりざけ）のようにペースト状でねっとりとしたものであったようである。
English: Even today, in the Niiname-sai festival (ceremonial offering by the Emperor of newly-harvested rice to the deities) of the Imperial family, the two kinds of sake of shiroki (white sake) and kuroki (black sake) which are brewed in such ancient methods are served.
Japanese: 現在でも、皇室における新嘗祭（にいなめさい）では、このような古代の製法で醸造した白酒(しろき)（しろき）、黒酒（くろき）という二種類の酒が供えられる。
English: Kuroki is a black liquor made by the process where a grass called harlequin glorybower is baked in a covered pan and its ash is mixed into a turbid shiroki.
Japanese: 黒酒とは、白濁した白酒に、久佐木と呼ばれる草を蒸し焼きにし、その灰をまぜこんで黒くした酒である。
English: It is thought that this was a device in order to succeed the color of ancient sake which was brewed by black ancient rice.
Japanese: これは、黒みがかった古代米で造った古代の酒の色を伝承していくための工夫の結果であろうと考えられている。
English: And now, it does not seem to have been impossible to brew a clear and thin seishu which can be seen today from such a thick ancient sake.
Japanese: さて、このような粘度の高い古代酒から、今日私たちが見るような透明でサラサラとした清酒（せいしゅ）を精製することは決して不可能ではなかっただろうと思われる。
English: It is because there was a primitive filtering technique with cloth, carbon, sand and so on, if only for filtering turbidity.
Japanese: 濁りを漉しとるだけならば、布、炭、砂などで濾過する原始的技術があったからである。
English: Therefore, it is not difficult to think that seishu was produced in Jodai, about the same time as the production of sake itself also began.
Japanese: ゆえに、清酒（せいしゅ）が日本酒そのものの誕生とほぼ同時期である上代に造られたと考えるのにはさほど無理はない。
English: On the other hand, a word of 'sumisake' (also referred as 'sumizake') appears in the ancient documents of this age such as Shozeicho (balance sheets of tax rice), a financial report of local provinces in the Tenpyo era (729 to 749).
Japanese: しかしながら、一方ではこの時代の古文書、たとえば天平年間の地方諸国の収支報告書である正税帳などには「浄酒」（すみさけ/すみざけ）といった語も出現する。
English: Therefore, some people say that 'sumisake' meant the sake for rites such as 'kiyome' (purification).
Japanese: よって「清酒（すみさけ）」は「清（きよ）め」など祭事的な用途に使われる酒を意味していた、という説が生まれた。
English: Anyway, the techniques to brew seishu brought together to brew Soboshu (the sake brewed in major temples) typified by "bodaisen" (a name of sake) after the Heian period.
Japanese: いずれにせよ清酒（せいしゅ）は、やがて『菩提泉』に代表されるような平安時代以降の僧坊酒にその技術が結集されていくことになる。
English: In addition, as there is another theory that this "bodaisen" was the first seishu in Japan, a monument of 'the birth place of seishu in Japan' stands in the Shoryaku-ji Temple in Nara Prefecture where it was brewed.
Japanese: また、この『菩提泉』をもって日本最初の清酒とする説もあり、それを醸した奈良正暦寺には「日本清酒発祥之地」の碑が建っている。
English: Moreover, in Konoike, Itami City, Hyogo Prefecture, there stands 'Konoike inari shihi,' a stone monument showing the legend of 'the birth place of seishu' which was a cultural property designated by Itami City.
Japanese: さらに兵庫県伊丹市鴻池にも、同市が文化財に指定した「清酒発祥の地」の伝説を示す石碑である鴻池稲荷祠碑（こうのいけいなりしひ）が建っている。
English: In "Kojiki" (The Records of Ancient Matters), there is a description that Susukori, a man coming from Baekje in the era of the Emperor Ojin (according to "Shinsen Shojiroku" [Newly Compiled Register of Clan Names and Titles of Nobility], the Emperor Nintoku), brewed omiki (sacred sake) and presented it to the Emperor.
Japanese: 『古事記』には応神天皇（『新撰姓氏録』によれば仁徳天皇）の御世に来朝した百済人の須須許里（すすこり）が大御酒（おおみき）を醸造して天皇に献上したという記述がある。
English: According to "Shinsen Shojiroku," the brother and sister of Sosohori presented this and some shrines enshrine these two people as gods of liquor (see the section of institutions related with sake).
Japanese: 『新撰姓氏録』によれば、この献上を行なったのは兄曽曽保利と妹曽曽保利の二人ということになっており、この二人を酒の神として祀る神社もある（参照:日本酒に関する施設）。
English: Therefore, it is not sure whether a person named Susukori actually existed or not, but anyway if it was made in the brewing method by a naturalized citizen from Baekje, it must have been a sake brewed by rice malt.
Japanese: よって、そもそも須須許里なる人物が実在したかどうかも不明であるが、いずれにせよ百済からの帰化人が用いた醸造法ということであれば、当然それは麹によるものであったに違いない。
English: However, this does not necessary suggest that there was no brewing method by rice malt in Japan before this presentation.
Japanese: しかし、だからと言って、この献上より前には、麹による酒造法が日本に存在しなかったということにはならない。
English: For example, according to "Nihonshoki," there is a description that kuzu (the indigenous people said to live in the Yoshino woods) in Yoshino presented kozake in 288.
Japanese: たとえば、『日本書紀』によれば、応神天皇19年に吉野の国樔（くず）が醴酒（こざけ）を献上したという記述が見られる。
English: The term 'Kuzu' (国樔) is also written as '国主' or '国栖' which meant nonagricultural people who spread to various places of Japan before the Nara period and were regarded as a different race by Yamato Dynasty because of their particular culture.
Japanese: 「国樔」は「国主」「国栖」とも書き、奈良時代以前の日本各地に散在していた非農耕民で、その特異な習俗のため大和朝廷からは異種族扱いされていた人々である。
English: According to the description of "Engishiki" (an ancient book for codes and procedures on national rites and prayers), even the sake presented by kuzu seemed to be kozake, that is, a sake made of rice and rice malt.
Japanese: 『延喜式』の記述によれば、その国樔が献上した酒でさえも醴酒という米と麹を使用して造る酒であったことがうかがえる。
English: Therefore, it should be considered that the brewing method of rice malt had been already spread all over Japan in those days.
Japanese: したがって、麹による醸造法は当時既に全国的に普及していたと見るべきである。
English: Even though if Susukori actually existed, it seems that he brought at most a progressed technique of sake brewing.
Japanese: 須須許里が実在の人物であったとしても、彼がもたらしたものはせいぜい酒造技術の向上レベルのものであったと思われる。
English: Today, while wheat malt (or mochi-koji [a kind of malt fermented on rice cake]) is mainly used for liquor brewing in China and the Korean Peninsula with rhizopus and mucor, malted-rice (or bara-koji [a kind of malt made of heated grain such as wheat]) with pure Aspergillus oryzae is used for Japanese liquor.
Japanese: 現在中国や朝鮮半島で酒造用に用いられているのは麦麹（餅麹）がほとんどであり、その中身はクモノスカビやケカビが中心であるが、日本酒は米麹（バラ麹）であり、その中身は純粋なコウジカビである。
English: If the brewing method with rice malt was transmitted via the Korean Peninsula, naturally it would have been wheat malt.
Japanese: 朝鮮半島経由で麹による酒造法が伝えられたのであれば、それは当然麦麹であったはずである。
English: However, since there was no record of liquor made with wheat malt such as makgeolli in Japan, the out of Korean Peninsula theory can not be true.
Japanese: 日本にマッコリのような麦麹を用いた酒が存在した記録がない以上、朝鮮半島起源説は成り立たない。
English: In recent years, another theory is also influential which regards that using Claviceps virens Sakurai, that is, a lump of mold which was naturally-induced on rice ears in the rice paddy, was the origin of malt in Japan.
Japanese: 近年では、水田の稲穂に自然に発生したカビの塊、すなわち稲麹を利用したのが日本における麹の起源であるとする説も有力視されている。
English: According to research by Takeo KOIZUMI, he found that malt had been made of Claviceps virens Sakurai at some time in the past from all 25 prefectures which he asked.
Japanese: 小泉武夫の調査によれば、問い合わせた25府県全部で、かつては稲麹をもとに麹を作っていたという話を聞いたことがあるという回答を得ることができた。
English: Among them, a shop of rice malt in Yamagata Prefecture gave specific testimony that it had actually made malt in such way before World War II.
Japanese: 中にも山形県の麹屋からは、第二次世界大戦以前までは実際にそのようにして麹を得ていたという具体的な証言が得られたという。
English: Therefore, Koizumi actually tried to brew sake with Claviceps virens Sakurai, and as a result, he successfully produced something with flavor similar to sake.
Japanese: そこで、小泉は実際に稲麹を用いて酒造を試みた結果、日本酒に近い風味のものを作り出すことに成功している
English: In addition, as regard to kozake, there is also a description in "Shoku Nihongi" (Chronicle of Japan Continued) that it was made of the sweet spring water presented from the Mino Province in 717.
Japanese: なお、醴酒に関しては、養老1年（717年）美濃国から献上された醴泉で醴酒を造ったとの記述も『続日本紀』にある。
English: In 689, a department named sakabe (the office in charge of sake brewing) was placed in Sake no tsukasa (also referred as Miki no tsukasa [the office in charge of the imperial use of sake, sweet sake, or vinegar etc.] written as 造酒司 or 造酒寮) in Kunaisho (Ministry of the Sovereign's Household), based on Asukakiyomihararyo (the legal code of Japanese ancient state).
Japanese: 持統3年（689年）には飛鳥浄御原令（あすかきよみはらりょう）に基づいて宮内省（くないしょう）の造酒司（さけのつかさ/みきのつかさ　「造酒寮」とも）に酒部（さかべ）という部署が設けられた。
English: In 701, it was further systematized by the Taiho Code, which led to the establishment of a brewing system for the Imperial Court, by the Imperial Court.
Japanese: 701年には大宝律令によってそれがさらに体系化され、朝廷による朝廷のための酒の醸造体制が整えられていった。
English: Sakabe was not only a name of a department but also an expert of brewing which corresponds to today's toji (a sake brewer).
Japanese: 酒部は部署の名称だけでなく、今日の杜氏（とうじ）にあたる醸造技術者をも指す。
English: Sake no tsukasa was not only a name of the department but also a name of the office, and it is said that it consisted of the three buildings, that is, sakedono where jars for brewing sake were placed, usudono for rice polishing, and kojimuro for producing malt for sake.
Japanese: 造酒司は部署だけでなく役所の名称で、建築的な構造としては、酒を醸造する甕がならんだ酒殿（さけどの）が一宇、日本酒精米をおこなう舎である臼殿（うすどの）が一宇、日本酒麹造りを造るための麹室（こうじむろ）が一宇、計三宇という配置であったという。
English: According to "Ryonoshuge" (Commentaries on the Civil Statutes) which was edited in the latter part of the ninth century, the sake brewed there was a thin sake by mixing rice, bara-koji rice malt used for today's sake brewing as well, and water together in jars and fermenting for about 10 days.
Japanese: そこで造られる酒は、9世紀後半に編まれた『令集解』（りょうのしゅうげ）によれば、麹は現在の製法と同じ米から造るばら麹で、米と麹と水を甕に入れて混ぜ合わせ、醗酵期間は十日ほどの薄い酒であったとされている。
English: According to "Engishiki" (967) written about a century later, the major sake was thick, brewing rice and malt several times, which can be seemed as the origin of dan-jikomi (the three-stage preparation) in later ages.
Japanese: それより約一世紀ほど新しい『延喜式』（967年）によれば、主に造られる酒質は米と麹を数回に分けて仕込む濃い味の酒になっており、後世の段仕込みの原型がすでにうかがわれる。
English: In addition, there is a description that there were 10 methods of brewing which reminds us of the origin of today's shochu (distilled spirit), kijoshu, and sake of low alcohol concentration, such as liquor made of wheat, a sweet liquor made with much malts, and low-grade sake adding water.
Japanese: また、小麦を使った酒、麹を多く使った甘口の酒、水で割った下級酒など、今日の焼酎、貴醸酒、低濃度酒の原型を想わせる製法のバラエティーが10種類ほどあったことが記されている。
English: Moreover, it can be said that those techniques of juicing moromi (raw unrefined sake) by hanging in filtering cloths and skimming supernatant were the same as those of present.
Japanese: さらに醪を酒袋に吊るして搾ったり、上澄みを採ったりという技術は、今日のものと同じといってよい。
English: "Engishiki" (927) describes a structure of sacred sake tanks at Sake no tsukasa in Kunaisho to show that various sake liquors were already brewed in the almost same methods of brewing modern sake.
Japanese: 『延喜式』（927年）には宮内省造酒司の御酒槽のしくみが記されており、すでに現代の酒とそれほど変わらない製法でいろいろな酒が造られていたことがわかる。
English: Among them, a method described as 'Shiori' led to the base of the development of today's kijoshu.
Japanese: なかでも「しおり」と記される製法は、現代の貴醸酒が開発される基になった。
English: After that, Soboshu received a high reputation which brewed in temples instead of the brewing organization directly under the Imperial Court.
Japanese: その後は朝廷直属の酒造組織に代わって、寺院で造られた僧坊酒（そうぼうしゅ）が高い評価を得るようになっていった。
English: Among many Soboshu, 'nanto-morohaku' brewed by temples in Nara had kept a high reputation for a long time until the Muromachi period.
Japanese: 数ある僧坊酒の中で、奈良の寺院が造った「南都諸白（なんともろはく）」は室町時代に至るまで長いこと高い名声を保った。
English: It refers to the sake with high clarity, almost the same as today's seishu, brewed by the method using polished rice for both kojimai (rice for malt) and kakemai (rice for moromi [raw unrefined sake]) which is the base for present sake brewing, and it was called 'Morohaku' (sake of 100 percent polished white rice) compared to nigorizake (unfiltered sake) which was the mainstream sake at that time.
Japanese: 諸白とは、現在の酒造りの基礎にもなっている、麹米と掛け米の両方に精白米を用いる手法で造られた透明度の高い酒、今日でいう清酒とほぼ等しい酒のことを、当時の酒の主流をしめていた濁り酒（にごりざけ）に対して呼んだ名称である。
English: The term had been used for a high-grade sake such as 'kudari-morohaku' in and after the Edo period.
Japanese: 江戸時代以降も「下り諸白」などのように上級酒をあらわす語として使われた。
English: High quality seishu was brewed by techniques such as using a yeast mash named bodaimoto which brewed a well-known brand sake "Bodaisen" at the Shoryaku-ji Temple on Mt. Bodai in Nara, and nimoto (a manufacturing process of yeast mash) what is now called a kind of high-temperature saccharification method.
Japanese: 奈良菩提山正暦寺で産する銘酒『菩提泉』を醸す菩提酛（ぼだいもと）という酒母や、今でいう高温糖化法の一種である煮酛（にもと）などの技術によって優れた清酒を醸造していた。
English: However, the amount of production of seishu was small in this period and it is thought that it was spread among only limited social classes such as dominant nobility.
Japanese: しかしながら、この時代の清酒は量的にも些少であり、有力貴族など極めて限られた階層にしかゆきわたらなかったと考えられる。
English: The flourishing of commerce and the spread of the monetary economy in various places led to the distribution of sake as a product which had the same economic value as rice.
Japanese: 商業が盛んになり、貨幣経済が各地へゆきわたったことを背景として、酒は、米と同等の経済価値を持った商品として流通するようになった。
English: In Kyoto, especially centered in Fushimi, so-called 'Tsukurizakaya' (a sake brewery) which produced sake in its own factories and had shops to sell the sake directly, began to flourish.
Japanese: 京都、とくに伏見などを中心に、自前の蔵で酒の製造を行い、それを販売する店舗も持つ酒屋、いわゆる「造り酒屋（つくりざかや）」が隆盛し始めた。
English: It was before a Jikkoku (1800 liters) vat for brewing sake was developed, and it seemed that sake was brewed in kame jars (甕 or 瓶 in Chinese characters) of 360-540 liters on doma (dirt floor).
Japanese: まだ十石入り仕込み桶が開発される前で、二石から三石入る甕（かめ）（もしくは「瓶」の字をあて「かめ」と読ませる場合も）を土間にならべて酒を造っていたようである。
English: On the other hand, aiming to secure taxes and based on the asceticism of samurai, policies which forbade the trade, manufacturing, and transportation of sake were often implemented.
Japanese: また一方で、租税の確保や武家的な禁欲思想に基づいて、たびたび酒の売買、製造、移出入などを禁ずる政策が出された。
English: In 1252, the bakufu (Japanese feudal government headed by a shogun) promulgated Koshu no kin (a strict ban on the sale and purchase of sake) which had jars for brewing and destroyed stock, leaving only one jar in each sake brewery.
Japanese: 建長4年（1252年）に幕府の出した沽酒の禁（こしゅのきん）は徹底しており、一軒につき一個のみを残して醸造・保管用の甕を破壊させた。
English: On the other hand, in the 14th century, the Imperial Court admitted sake breweries and alternatively, collected tsubo-sen (the tax charged on sake dealers) because of fiscal shortage.
Japanese: 一方で、朝廷では14世紀に入ると、財源不足より酒屋を認めて代わりに壷銭を徴収した。
English: In the early part of the Muromachi period, this tendency was encouraged, and it is described in Sakaya Meibo, a document which registered sake shops and left in the Kitano-jinja Shrine in Kyoto, that the number of sake breweries in and out of Kyoto in 1425 was 342.
Japanese: 室町時代前期には、この傾向にはさらに拍車がかかり、応永32年（1425年）には洛中洛外の酒屋の数は342軒に達していたことが、京都北野神社に残されている酒屋名簿という文書に記されている。
English: In addition, in "the Shibata family document: The origin of sake brewing" handed down in the Nada Ward, it is described that 'in ancient times, governmental officials called Miki no tsukasa brewed sake for rites and festivals in Dainairi (the Imperial Court), but in the Muromachi period the demand of sake became too high for them to sufficiently supply it, so relatives of the governmental officials began to brew sake in town, among which the sake produced around Sesshu was good quality,' which showed that the sake brewing industry grew rapidly in the Muromachi period.
Japanese: また灘区に伝わる『柴田家文書酒造り始之由来』には、「むかし大内裏（朝廷）で造酒之寮（造酒司）と呼ばれる御官人が祭祀のために酒を造っていたが、室町時代になると酒の需要が高まり、とても追いつかなくなったので、御官人の縁者が市中でも造り始めたところ、とりわけ摂州表で造る酒は出来柄がよかった。」と書かれ、室町時代が酒造業にとって急成長の時代であったことを裏付けている。
English: The Koshu no kin promulgated by the Kamakura bakufu was abolished and on the contrary, the Muromachi bakufu chose to introduce taxation on sake breweries and utilize it as a financial resource of the bakufu.
Japanese: 鎌倉幕府が布いた沽酒の禁は廃止され、室町幕府は反対に酒造業者たちに課税して幕府の財源として活用する道を選んだ。
English: The sake breweries at that time had a capital and many of them were also doso (pawnbrokers and moneylenders) at the same time who employed Yojinbo (bodyguards) in order to collect debt and guard their fortunes.
Japanese: 当時の酒屋は資本力を持ち、土倉（どそう）といって金融業者を兼ねていることが多く、借金の取立てや財産の自衛のために用心棒たちを養っていた。
English: Among them, Yanagi no sakaya, a sake brewery at Gojo Nishinotoin, was distinguished from fellow traders not only in its large scale but also in the high quality of its sake to become known all over Japan.
Japanese: なかでも五条西洞院にあった柳酒屋という酒屋は、規模だけでなく扱っている酒質も同業者の群を抜く存在で、その名声は全国に知られた。
English: Such a sake brewery with economic power also began to produce rice malt which had been done by different industries from sake brewery, and as a result, it came into conflict with the guild of conventional suppliers of malts.
Japanese: こうして経済力をつけた酒屋が、それまで酒屋とは別個の職業であった麹造りにも進出し、従来の麹屋の座と対立した。
English: This conflict developed into the military conflict called the koji riot in the Bunan era in 1444, and as a result, the profession of supplying malt in Kyoto was extinguished and the koji-za (rice malt guild) was dismissed.
Japanese: この対立は文安1年（1444年）、文安の麹騒動という武力衝突にまで発展し、その結果、京都における麹屋という専門職は滅亡し、麹座も解散した。
English: In addition, this incident led to a higher reputation of Soboshu such as "Bodaisen," "Yamadaru" (literally, barrel in a mountain), and "Tafunomine sake" (sake on Mt. Tafunomine) in Nara, "Hogen sake" (literally, sake of rich field) in Echizen Province, "hyakusaiji sake" (sake of Hyakusai-ji Temple) in Omi Province and "Kanshinji shu" (sake of Kanshin-ji Temple) in Kawachi Province, which were uneventfully produced with no influence from the belligerent merchants in Kyoto.
Japanese: またこの事件は、争いに明け暮れる京都市中の商人たちとは無縁に坦々と生産が続けられた、奈良の『菩提泉（ぼだいせん）』『山樽（やまだる）』『大和多武峯（たふのみね）酒』、越前の『豊原（ほうげん）酒』、近江の『百済寺酒』、河内の『観心寺酒』などの僧坊酒がさらに評価を高める原因にもなった。
English: In "Goshu no nikki" (The technical book on sake brewing) written in the beginning of the Muromachi period, there are descriptions on techniques such as today's dan-jikomi, technique of fermenting lactobacillus, pasteurization and filtration by charcoal.
Japanese: 室町時代初期に書かれた『御酒之日記（ごしゅのにっき）』には、すでに今日の段仕込みや、乳酸菌発酵の技術、火入れによる加熱殺菌、木炭による濾過などについての記述がある。
English: As to the method of sake brewing, in addition to the conventional katahaku using polished white rice for only kakemai, morohaku using for both kakemai and kojimai appeared and its elegant flavor became popular.
Japanese: 酒造法としては、掛米だけに白米を使う従来の片白（かたはく）に加えて、新しく掛米と麹米の両方に使う諸白（もろはく）の製法が現れて、その上品な味わいが人気を集めるようになった。
English: In addition, the developing Soboshu led to different techniques such as narazake (sake of Nara) and Amanosake (sake of Kongo-ji Temple on Mt. Amano), the original forms of each school of the later Sessen juni go (the 12 sake brewing districts in Settsu Province and Izumi Province shipping for Edo).
Japanese: また僧坊酒の発展から、奈良酒や天野酒などの、のちの摂泉十二郷の各流派の原型にあたる技法の違いも現れた。
English: In "Tamonin Nikki" (The Diary compiled from 1478 to 1618 by Eishun and other Buddhist priests at Tamonin Temple), in addition to a description on the above pasteurization, the details of such a traditional method of sake brewing which had lasted until the Edo period are described.
Japanese: 『多聞院日記（たもんいんにっき）』には、先の火入れについての記述に加えて、こうした江戸時代まで続いた伝統的な酒造法について詳しく記されている。
English: Soon, sake breweries appeared in various places other than Kyoto and the sake produced there came to be distributed in the sake market of Kyoto.
Japanese: やがて、京都以外の土地でも酒屋が出現するようになり、こういうところで造られた酒が京都の酒市場に出回るようになった。
English: The sake breweries in Kyoto called the sake coming from other provinces 'yosozake' (sake brewed outside of the Kyoto area) or 'nukezake' (sake slipped through the law) and put up guards against them, and they tried hard to push them out.
Japanese: 京都の酒屋は、他国から市中に入る酒を「他所酒（よそざけ）」または「抜け酒」と呼んで警戒し、排除しようと躍起になった。
English: The sake breweries and town societies in and around the capital of Kyoto often submitted petitions to stop the selling of cheap yosozake to the bakufu's magistrate's offices.
Japanese: 洛中洛外の酒屋や町組（ちょうぐみ）からは、価格の安い他所酒の販売差し止めを陳情する願い状が、たびたび幕府の奉行所に提出されている。
English: However, this yosozake was the beginning of jizake (local sake) which later became the center of Japanese sake culture.
Japanese: しかし、この他所酒こそが、のちの日本の酒文化の中核をなす地酒の出発点でもあった。
English: According to some records, various jizake such as "Umazake" (literally a delicious sake) produced in Nishinomiya City, "Sakaizake" (sake of Sakai) in Sakai City and "Miyakoshizake" (sake of Miyakoshi) in Kaga Province were actively traded from 1469 to 1487, and others such as "Egawazake" (sake of the Egawa clan) in Izu Province and "Hiranozake" (sake of Hirano) in Kawachi Province were in 1557.
Japanese: 文明年間（1469年～1487年）には西宮市の『旨酒』、堺市の『堺酒』、加賀国の『宮越酒』などが、弘治3年（1557年）には伊豆国の『江川酒』、河内国の『平野酒』などが盛んに取り引きされたことが記録からうかがえる。
English: In addition, although it was not sake, strictly speaking, "Seiretsujiho" (清烈而芳), which corresponded to today's Awamori (strong Okinawan liquor), was sold in the sake market as 'Nanbanshu' (sake of southern barbarians) in 1534.
Japanese: また、厳密にいえばこれは日本酒ではないが、天文3年（1534年）には「南蛮酒」として今日でいう泡盛の『清烈而芳』が酒市場に入っていた。