nntsuzu/KFTT huggingface dataset:
English: Currently, when a brewery makes an arrangement with a farmer who produces sakamai, they don't contract on the unit of a bag of rice but usually on the basis of the area of the rice field with the unit of one tan in order not to degrade the quality of rice.
Japanese: 現在は、酒蔵が酒米を作る篤農家と契約栽培を結ぶときには、酒米の質を落とさないために、できた米1俵単位で契約するものではなく、はじめに田の面積1反あたりいくらで契約するのが通例である。
English: This is because the farmer can concentrate on the production of sakamai with an assurance of yearly income.
Japanese: そのほうが、農家にとっても一年の収入が保証されているので安心して酒米作りに専念できるからである。
English: If the rice plants are flattened due to a typhoon just before harvesting, the farmer doesn't sell rice to the brewery because of their pride as an expert in rice production, even if the degree of damage is such that a harvest could be expected by making the plants stand.
Japanese: 収穫直前の台風などで稲が倒れた場合は、稲を起こせば何とか収穫できる程度の損害であっても、篤農家は酒米作りの名人としてプライドがあるため米を蔵に売らない。
English: Then, because the brewery is obliged to spend more to purchase materials, the price of sake rises in such a brewing year.
Japanese: となると、蔵としても原料調達にコストをかけることになるので、そういう酒造年度はとうぜん酒の値段があがる。
English: It is interesting to forecast the price of sake to be marketed in the coming year, remembering the climate of each year.
Japanese: その年々の気候を思い返しながら、翌年に出回ってくる酒の値段を読むのも興味深いものがある。
English: In the era of the Staple Food Control Law, because the cultivation of rice that gave large yields was promoted, many excellent sakamai varieties were extinguished.
Japanese: 食糧管理法の時代は、収量の大きい米の栽培ばかりが促進されたために、多くの優れた酒米が絶滅した（参考日本酒の歴史昭和時代後期）。
English: Until the 1980s, most breweries (sake manufacturers) bought sakamai collectively from agricultural cooperatives and polished such rice for brewing.
Japanese: また1980年代ごろまでは、ほとんどの蔵（酒造メーカー）は農業協同組合などから一括して酒米を買い入れ、これを精米し醸造していた。
English: Under such situations, chief sake brewers couldn't fully pursue the sakamai that best suited the quality of their sake.
Japanese: またこれでは、杜氏が自分がめざす酒質に適合した酒米をとことん追求できなかった。
English: The so-called 'distribution system without seeing face' (in which the producer couldn't be identified) became one of the causes of decline in consumption since the Showa period.
Japanese: こうしたいわゆる「顔の見えない」流通形態が、昭和以降の消費低迷期を招いた一因ともなっていった。
English: Consequent upon the foregoing, since 1990s, the number of breweries that have their own agricultural land (paddy fields) in which to produce sakamai and carry out rice growing from spring to autumn and sake brewing from autumn to spring, and other breweries that conclude contracts for growing to unify their production systems, has rapidly increased.
Japanese: その反省から、1990年代以降は自前の酒米用農地（田んぼ）を持ち、春から秋にかけては米作りを、秋から春にかけては酒造りをおこなう蔵や、酒米作りを専門とする農家と栽培契約をむすび一体化した生産体制に切り替える蔵が急増している。
English: Such a system is called "nojo ikkan" (integration of growing and brewing), and breweries that grow rice by themselves are called "jisaigura" (breweries growing rice) or "domaine" breweries, being likened to French wineries that grow wine grapes.
Japanese: この形態を農醸一貫などといい、自ら稲作も兼ねている酒蔵を自栽蔵、もしくはブドウから栽培するフランスのワイン農家になぞらえてドメーヌ蔵などという。
English: It is said that the obsession for sakamai, meaning the material for sake, has become strong and the era of sake production started with rice.
Japanese: それだけ原料である酒米へのこだわりが強くなり、酒は米から造る時代になってきたとも言われる。
English: That is because, with respect to the material used, sake is also produced from general-purpose rice that isn't classified in jozoyo genmai (literally, unpolished rice for brewing), or, in other words, a variety that is classified by the Agricultural Products Standards Rule in suito uruchi genmai (literally, unpolished paddy non-glutinous rice).
Japanese: なぜなら日本酒の原料として、醸造用玄米に分類されない一般米、すなわち農産物規格規程で水稲うるち玄米に分類される品種からも日本酒は造られているからである。
English: Such general-purpose rice is generally low-priced compared to shuzo koteki mai, and it's often used for nihonshu futsushu (ordinary sake).
Japanese: これら一般米は、たいてい酒造好適米より安いので日本酒普通酒などには多く使用される。
English: However, it should be noted that excellent kanseishu are produced from low-priced general-purpose rice with low brewing aptitude, thanks to the excellent capabilities of the chief sake brewers.
Japanese: しかしたとえ廉価で醸造適性の低い一般米からでも、杜氏の技量によっていくらでも優れた完成酒が製成されているという事実は特記されてよい。
English: This taste from this rice material' is a measure for evaluating the chief sake brewer's capability.
Japanese: 「この味にしてこの原料米」というのは、逆に杜氏の技量を評価する一つの尺度ですらある。
English: The following are varieties that aren't classified in shuzo koteki mai but are well known as materials for sake.
Japanese: 以下は、酒造好適米には分類されないが、酒の原料米とされることでよく知られている品種である。
English: There are varieties that are called "shuzo tekisei mai" (literally, rice appropriate for sake brewing) in order to avoid being deemed as general-purpose rice or food rice.
Japanese: 一般米・食用米とみなされることを避けるために、酒造適正米と呼ばれている品種もある。
English: This means a variety of sakamai that isn't one of the conventional varieties that existed naturally since the old times but has been artificially developed by breweries, as well as through changes in the methods of growing and distribution, in keeping with the quality of sake they aim for through their own cross-fertilization or development by educational institutions or private-sector companies.
Japanese: 古くから自然に存在する在来種ではなく、人工的に開発された品種のうちで、栽培・流通の形態変化の酒蔵が製成酒の目標とする酒質にあわせて自社交配したり、その他民間会社や教育機関が開発した酒米の品種をさす。
English: The Hokkaido and Nagano Prefectures, for which developments were conducted as part of the national agricultural policies, correspond to this.
Japanese: 国の農業政策の一環として開発された北海道、長野県などがこれにあたる。
English: This means varieties of sakamai that are developed by municipal experimental and research institutions such as agricultural experiment stations and brewing laboratories, so that the natural conditions of each prefecture--such as climate and soil quality--can be fully utilized.
Japanese: ここでは、地方自治体の試験研究機関、すなわち農業試験場、醸造試験所などで、気候や土壌を初めとした、それぞれの都道府県の自然条件を生かすように開発された酒米の品種をさす。
English: It is also assumed or taken as ideal from the developmental stage to used with sake yeast developed by the municipality.
Japanese: 同じように清酒酵母地方自治体開発の酵母とあわせて使用することを、開発の段階から想定もしくは理想としている場合が多い。
English: Given the situation in which the local consumption of locally produced products is required, the development of sakamai having local adaptability (together with sake yeast) is an important key for the municipality with respect to improvement in the quality of locally produced sake as well as the vitality of the local economy and the reconstruction of local industries.
Japanese: 地産地消が求められる中、清酒酵母とともに、現地適応性を持った酒米の開発は、それぞれの地方自治体にとって地元産清酒の品質向上、ひいては地域経済活性化や地場産業建て直しの重要な鍵を握っている。
English: Thus the development of new varieties became popular and, in 2006, only the Tokyo, Kagoshima and Okinawa Prefectures didn't have their own brand varieties or growing districts for sakamai.
Japanese: このため、新しい品種の開発は1990年代からとみに盛んになり、平成18年（2006年）には酒米の産地品種銘柄を持っていないのは東京都、鹿児島県、沖縄県のみとなった。
English: They are used in other prefectures and are often used as parents for cross-fertilization in order to develop new varieties that adapt within and outside the district.
Japanese: 他県で使用されることもあれば、他の品種と交配して、その地方内外に適応する新たな品種の開発のための交配親となることも多い。
English: As the concept of development, from the following points of view, they seek local adaptability or, in other words, suitability for the local climate and soil.
Japanese: 開発のコンセプトとしては、次のような観点から気候や土壌などそれぞれの土地柄に合っていること、すなわち現地適応性が模索される。
English: Usually, under the Major Agricultural Products Seed Act, the agricultural experiment stations of the municipality and so on carry out tests to determine the recommended varieties of sakamai and recommend excellent varieties to farmers.
Japanese: 地方自治体は主要農作物種子法にもとづき、都道府県の農業試験場等で酒米品種の奨励品種決定のための試験を行い、優良な品種を農業者に対して栽培を奨励するのが通例である。
English: More specifically, guidance for cultivation technique is given, or grants, subsidies and so on are provided by the municipality.
Japanese: 具体的には、栽培技術の指導が施されたり、地方自治体から助成金・補助金などが給付される。
English: If it is acknowledged as a cultivated variety that fits the natural environment of the territory, the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) will classify it under the Agricultural Products Inspection Law to a brand variety of growing district separately for each prefecture or growing district.
Japanese: また、その土地の自然環境に適した栽培種であることが認められると、農林水産省が農産物検査法に基づき、その都道府県もしくは産地ごとに産地品種銘柄に指定する。
English: In the case of rice, it is determined for each type, shuzo kotekimai (jozoyo genmai (unpolished rice for sake brewing)), dehulled paddy non-glutinous rice, dehulled paddy glutinous rice, unpolished paddy non-glutinous rice and unpolished paddy glutinous rice.
Japanese: 米においては、酒造好適米（醸造用玄米）、水稲うるちもみ、水稲もちもみ、水稲うるち玄米、水稲もち玄米、の種類ごとに設定される。
English: As opposed to a variety recommended by the prefecture, the brand varieties of growing districts are often designated as brands for multiple prefectures.
Japanese: 都道府県奨励品種と異なり、産地品種銘柄は、複数の都道府県のブランドとして指定されることも多い。
English: For example, as of 2006, 'Yamada nishiki' was designated as the brand variety of growing districts in 28 prefectures.
Japanese: たとえば平成18年（2006年）時点で「山田錦」は28府県で産地品種銘柄に指定されている。
English: The following is a list of the main sakamai (including shuzo kotekimai and shuzo tekiseimai) and a brief explanation of each.
Japanese: 以下は、原産地の都道府県によって分類した、主な酒米（酒造好適米・酒造適性米を含む）の一覧と概要である。
English: When a specific variety is grown in multiple prefectures, as a general rule it's allocated to the prefecture in which it was originated (e.g., Yamada nishiki, which is designated as a brand variety of growing districts in 28 prefectures, is allocated to its place of origin, Hyogo Prefecture).
Japanese: 複数の都道府県で栽培されている場合には、原則として原産地都道府県の項に配した（例28府県で産地品種銘柄に指定されている山田錦は原産地の兵庫県の項に）。
English: In the case of fukkokumai from a precinct variety, if its existence is largely own to the effort of the prefecture in which it is revived, such variety is allocated to the prefecture of its revival (e.g., Shinriki's place of origin is Hyogo Prefecture and it's grown in Hyogo Prefecture even today, but it was allocated to Kumamoto Prefecture where is was revived).
Japanese: ただし、いったん絶滅した復刻米などの場合で、なおかつ現存するのが復刻地の尽力に負うことが顕著である品種は復刻地都道府県の項に配した（例神力は兵庫県原産で、現在も兵庫県でも栽培されているが、復刻栽培した熊本県に）。
English: It's a later generation of a variety born through the cross-fertilization of Hokkai No. 258 and F1, which was born in 1987 through the cross-fertilization of Matsumae/Jo 116 by the Hokkaido National Agricultural Experiment Station under the Ministry of Agriculture, Forestry and Fisheries (currently an independent administrative institution).
Japanese: 1987年、農林水産省（現所管独立行政法人）北海道農業試験場にてマツマエ/上116の交配から生まれたF1と北海258号を交配した後代である。
English: It was tested under group number of 'Hatsushizuku,' and in 1998 it was registered with the name 'Norin No. 354.'
Japanese: 「初雫」の系統番号で試験され、1998年、「農林354号」として命名登録された。
English: Because it was an epochal development for Hokkaido, where the climate is generally cold, a certain brewery uses the group number '278' as the name of its sake.
Japanese: 寒冷な北海道にとっては画期的な開発だったため、系統番号の「278」をそのまま酒銘にしている酒蔵もある。
English: In 1989, it was born through the cross-fertilization of F1, which was born through the cross-fertilization of Hattan nishiki No. 2/Joiku No. 404 and Kirara No. 397, by the Hokkaido National Agricultural Experiment Station under the Ministry of Agriculture, Forestry and Fisheries (currently an independent administrative institution), and it was developed under the name Kuiku No. 158.
Japanese: 1989年、農林水産省（現所管独立行政法人）北海道農業試験場にて八反錦2号／上育404号の交配から生まれたF1ときらら397を交配し空育158号として育種された。
English: It has a higher shinpaku manifestation rate than that of Hatsushizuku, and in 2003 a kanseishu produced exclusively with this variety was awarded a gold prize in Zenkoku Shinshu Kanpyokai, thus evidencing its ability to compete with sakamai produced in mainland Japan on an equivalent basis.
Japanese: 初雫より心白発現率が高く、2003年、この品種を100%使用した完成酒が全国新酒鑑評会で金賞を受賞するにいたり、本州産の酒米と対等にわたりあえる実力を示した。
English: The agricultural experiment station of Aomori Prefecture cross-fertilized Okuhomare/Fu-kei No. 103, and it was adopted in 1986 as the recommended variety of Aomori Prefecture; the variety was registered in 1988.
Japanese: 同県農業試験場にておくほまれ/ふ系103号を交配、1986年青森県奨励品種に採用、1988年に品種登録。
English: The agricultural experiment station of Iwate Prefecture cross-fertilized Akita sake/Kokoromachi, and it was registered in 2003.
Japanese: 同県農業研究センターにて1990年に秋田酒/こころまちを交配、2003年に品種登録。
English: The Brand Rice Development Laboratories of the Iwate Prefectural Industrial Technology Research Center cross-fertilized Dewa sansan/Akita sake, and in 2002 the variety was registered.
Japanese: 同県農業研究センター銘柄米開発研究室にて出羽燦々/秋田酒を交配、2002年に品種登録。
English: It was adopted by secondary selection from Takane nishiki (Shinko No. 190) by the prefectural agricultural experiment station of Akita Prefecture.
Japanese: 同県立農業試験場にてたかね錦（信交190号）より二次選抜して命名された。
English: It might be called an improved 'Takane nishiki,' and it was used as the standard for comparison when Miyama nishiki was introduced into Akita Prefecture in the 1980s.
Japanese: いわば「改良たかね錦」であるが、1980年代に同県への美山錦の導入が考えられたときに主たる比較対照となった。
English: The agricultural experiment station of Akita Prefecture cross-fertilized Aki-kei sake 251/Aki-kei sake 306, and carried out selection and fixation.
Japanese: 同県農業試験場にて秋系酒251/秋系酒306を交配し、選抜・固定を進めた。
English: In 2000, from F8, the group name 'Akita sake No. 77' was chosen, and in 2004 the variety was registered.
Japanese: 2000年、F8より「秋田酒77号」の系統名を付し、2004年に品種登録。
English: It is compatible with Akita Kobo sake yeast, and it became the sakamai that Akita Prefecture promoted best.
Japanese: 清酒酵母秋田酵母との相性もよく、秋田県がもっとも推進する酒米となってきている。
English: Kakomai Ikushu Kenkyusho, a subsidiary of Tohoku-Electric Power Co., Inc., developed and fixed the variety, and in 2001 the variety was registered.
Japanese: 東北電力の子会社である加工米育種研究所にて育成固定、2001年に品種登録。
English: Although Kame no o is often considered a representative sakamai, it is classified as general-purpose rice under the Agricultural Products Standards Rule enforced in 1951.
Japanese: 代表的酒米と考えられやすい亀の尾であるが、1951年施行の農産物規格規程によれば一般米に区別される。
English: In 1893, it was selected by Kameji ABE from a native variety, Sobe wase (early ripening variety).
Japanese: 1893（明治26）年に在来種惣兵衛早生から、阿部亀治によって選抜された。
English: Initially it was called 'Niiho,' 'Kamiho' or 'Shinbo,' but a proposal for the name 'Kame no o' (king of turtles) was devised, taking a character from the name of the selector.
Japanese: 当初は「新穂」「神穂」「新坊」などと呼ばれたが、やがて選抜者の名前の一字を取り「亀ノ王」という名称案が考えられた。
English: Nearly all the representative rice varieties in Japan after the war, such as Norin ichigo, Koshihikari, Sasanishiki, Gohyakumangoku and Takane nishiki, have been later generations of this variety.
Japanese: 農林1号、コシヒカリ、ササニシキ、五百万石、たかね錦など戦後日本の代表的なコメの種類はほとんどがこの後代にあたる。
English: Since Kichibe KUDO in Kyoda-mura, Nishi tagawa-gun, developed the so-called triptych of Ushu hana--namely Sake no hana, Kyo no hana and Kuni no hana--through artificial crossing at the beginning of the Showa period, the development of sakamai in the private sector was a popular activity in Yamagata Prefecture.
Japanese: 同県は昭和時代初期にすでに西田川郡京田村の工藤吉郎兵衛が人工交配によって酒の華・京の華・国の華の、いわゆる羽州華三部作を開発して以来、民間での酒米開発はたいへん盛んであった。
English: Such genius and high level of technology were inherited by rice developed in the private sector, such as Yamasake No. 4, Kamesui, Sake mirai, Tatsu no otoshigo and Ushu homare.
Japanese: その気風と技術の高さが、のちに山酒４号・亀粋・酒未来・龍の落とし子・羽州誉などの民間開発米に受け継がれていく。
English: Although many varieties of sakamai had been developed in Yamagata Prefecture since the old times, partly due to the decline of Kame no o for a certain period, Iwate Prefecture lacked a unique sakamai of its own and was obliged to rely on supplies from other prefectures.
Japanese: 古くから多くの酒米が開発されてきた酒どころとしては、亀の尾が一時期衰退してしまったこともあり、同県は長らく県独自のこれといった酒米に恵まれず、他県からの移入に頼っていた。
English: Requests for 'sake produced in this prefecture with rice unique to the prefecture' had been accumulated among breweries in Yamagata Prefecture.
Japanese: そのため、県内の酒蔵からは「県産酒は県独自の酒米で」との要望が募っていた。
English: Also, when ginjo sake (high-quality sake brewed at low temperatures from rice grains milled to 60% weight or less) was born, the requirements for 'ginjo sake produced in Yamagata Prefecture' appeared.
Japanese: また吟醸酒の誕生が到来すると「山形県産の吟醸酒を」という声もあがっていた。
English: At the beginning of the 1980s, the project for 'Yamagata sanga' (ginjoshu produced in Yamagata Prefecture) was launched, and sake yeast, Yamagata yeast and Seisei yeast were developed.
Japanese: 1980年代に入ると県産吟醸酒「山形讃香」のプロジェクトが始まり、めざす酒質にあう酵母として清酒酵母山形酵母、清々酵母を開発した。
English: Because Yamagata yeast was appraised in Zenkoku Shinshu Kanpyokai, the development of a matching sakamai commenced.
Japanese: 山形酵母が全国新酒鑑評会で高く評価されたため、今度はそれと適合する酒米の開発にとりかかった。
English: In 1985, the Yamagata Prefectural Agricultural Experiment Station cross-fertilized Miyama nishiki/Hanafubuki (Ao-kei sake No. 97) and selected 'Yamagata sake No. 49' from its later generations, named it 'Dewa sansan' and developed it.
Japanese: 1985年に山形県立農業試験場にて美山錦/華吹雪（青系酒97号）を交配、その後代から「山形酒49号」を選抜し、「出羽燦々」と命名して育成に転じた。
English: During development, the target for comparison (deemed as a rival) was Miyama nishiki.
Japanese: 開発時、主に比較対象とされた（ライバル視された）のは美山錦であった。
English: It has excellent resistance to cold, resistance to lodging and good rates of shinpaku manifestation and steamed rice absorption, and it's generally agreed that 'thin and sharp, clean sake quality' can be obtained, but it's weak in its resistance to disease.
Japanese: 耐冷性、耐倒伏性、心白発現率、蒸米吸収率にすぐれ、「淡麗で綺麗な酒質」を得られるとの定評があるが、耐病性にやや弱い。
English: Taking this sakamai as a linchpin, Yamagata Prefecture introduced a new system in which a brand 'DEWA 33' is licensed for the sake produced in Yamagata Prefecture satisfying five conditions, namely, 'Dewa sansan is used 100%, Yamagata yeast is used, Olize Yamagata, which is a koji mold developed by Yamagata Prefecture, ginjo sake with no added alcohol, and a polishing ratio of 55% or more.'
Japanese: この酒米を主軸として山形県は「出羽燦々100%使用、山形酵母使用、山形県開発の麹菌オリーゼ山形使用、純米吟醸酒、精米歩合55%以下」の５条件を満たす県産酒に「DEWA33」というブランドを公認する制度を導入した。
English: The Shonai Branch of the prefectural agricultural experiment stations of Yamagata Prefecture cross-fertilized Ginfubuki/Dewa sansan and, in 2004, it was adopted for the approved variety of the prefecture and applied for registration in the same year.
Japanese: 同県立農業試験場庄内支場にて吟吹雪/出羽燦々を交配、2004年県の認定品種に採用、同年に品種登録申請。
English: The further improvement of Dewa sansan was pursued, whereby the quality of unpolished rice was improved and the yield was slightly decreased.
Japanese: 出羽燦々のさらなる改良を狙ったもので、同種より玄米品質は優るが、収量性がやや低くなった。
English: Yoshihiro SHIGA of Yonetsuru Sake Brewery selected and developed it from a rice mutant of Kame no o, and in 1993 the variety was registered.
Japanese: 米鶴酒造の志賀良弘が亀の尾の変異株から選抜・育成し1993年に品種登録。
English: Tatsugoro TAKAGI of Takagi Shuzo cross-fertilized Miyama nishiki/Gyokuryu F10 and developed it over a period of 18 years.
Japanese: 高木酒造の高木辰五郎が美山錦/玉龍F10を交配し18年の歳月をかけ確定。
English: The prefectural agricultural experiment station of Ibaraki Prefecture cross-fertilized Gi-kei No. 89/Tsuki no hikari, and in 2003 the variety was registered.
Japanese: 同県農業総合センターにて岐系89号/月の光を交配、2003年品種登録。
English: Because Miyama nishiki, which was heavily used in Ibaraki Prefecture, was weak in the prefectural environment in terms of its resistance to lodging and disease, it was developed to overcome those problems.
Japanese: それまで同県内で多く使用されてきた美山錦は、県の環境にとって耐倒伏性、耐病性に弱かったため、その点を克服すべく開発された。
English: There is a view that this variety was born in the Tokoku district in the latter half of the Edo period (though the details aren't known) and, in or around 1893, it became a parent of general-purpose rice (but there are also different views in this regard).
Japanese: 江戸時代後期に東北地方（詳細不明）にて誕生し、1893（明治26）年前後に一般米の親株となったとも（複数説あり）伝えられる。
English: It was a representative variety of sakamai of Niigata Prefecture until the beginning of the Showa period, and the record of Kanpyokai in this district at the beginning of the Showa period recorded an evaluation of Shirafuji that is feminine in comparison with Kame no o, which was masculine, but it became extinct once in the 1930s.
Japanese: 昭和時代初期まで新潟県の酒米として代表的な品種であり、昭和初期の同地方の鑑評会の記録には男性的な亀の尾と対比をなす女性的な白藤の評価が多く残されたが、1930年代にいったん絶滅した。
English: Revival commenced in 2004 with approximately 800 grains of seed rice, and in 2007 a quantity sufficient for brewing was yielded.
Japanese: 800粒ほど残っていた種籾から2004年に復刻が開始され、2007年に醸造可能な収量を得るに至る。
English: It was born through cross-fertilization between Shin No. 200, which was the later generation of Kame no o, and Kikusui, which was in turn the later generation of Omachi, at the prefectural agricultural experiment station of Niigata Prefecture.
Japanese: 同県農業試験場にて亀の尾の後代にあたる新200号と、雄町の後代にあたる菊水を交配させることによって誕生。
English: The variety was so named in order to commemorate that the yield of rice in Niigata Prefecture exceeded gohyakumangoku (approximately 750,000 tons).
Japanese: そのころ新潟の米の生産高が五百万石を突破したことを記念してこのように命名された。
English: This is a representative variety that gives a so-called 'fruity flavor' and has served as a main actor in the birth of ginjo sake since the 1980s.
Japanese: いわゆる「フルーティーな香り」を醸し出す代表的品種で、1980年代以来、吟醸酒の誕生の立役者となっている。
English: It is grown not only in Niigata Prefecture but also in the Hokuriku district, but it's weak in terms of its resistance to cold and bacterial blight of rice (leaf blotch).
Japanese: 同県のみならず北陸地方で多く栽培されるが、耐冷性に弱く、耐倒伏性にもやや弱い。
English: Because the grain size is small, its appearance isn't good and it's said that the limit of polishing ratio is approximately 50%.
Japanese: また粒が小さいため外観に耐えられず、精米歩合50%程度が一般的な目安とされる。
English: In order to overcome the weak points, it has been crossbred with various varieties as a parent for new varieties.
Japanese: 弱点を克服すべく、いろいろな品種とかけあわせて新種の親株となっている。
English: In Yoshikawa-ku, Joetsu City, which is the largest Gohyakumangoku growing district in Niigata Prefecture, efforts to grow it with the Nagata agricultural method have been made since the 1980s and sakamai with improved brewing aptitude (such as sugar content, hardness and structure) have been produced.
Japanese: 新潟県内での五百万石の最大産地である上越市吉川区では1980年代から永田農法による栽培に取り組み、糖度・硬度・構造などの醸造適性を工夫した酒米を生産している。
English: It is said that the Nagata agricultural method helps produce particularly high sugar content and low protein content, which is the cause of Satsuma (undesirable taste in sake).
Japanese: 特に高い糖度や雑味の原因となるタンパク質量の低さを実現するのに永田農法が貢献しているといわれる。
English: In the brewery 'Yoshikawa Toji no Sato,' which is the base of Yoshikawa toji, a sub-branch of the Echigo toji branch, it was handled as a specialty local sake consisting of 'rice, water and technique, all of which are 100% Yoshikawa products.'
Japanese: また越後杜氏支流派の支流派である吉川杜氏の拠点となる同地の酒蔵「よしかわ杜氏の郷」では、「米・水・技術すべて100％よしかわ産」の地酒として特産品となっている。
English: Although Niigata prefecture was blessed with staple revived varieties, namely Kame no o and Gohyakumangoku, in the past those varieties couldn't stand a high degree of polishing.
Japanese: 同県は古くは復刻種、亀の尾、五百万石という主力品種に恵まれてきたが、これらは高度精米に耐えられない。
English: Based on such facts, the development had been carried out with the concept of 'daiginjo with 100% rice from Niigata Prefecture;' in 1989 the Agricultural Products Research Center of the Niigata Agricultural Research Institute cross-fertilized Yamada nishiki/Gohyakumangoku, and the variety was registered in 2004 and designated as the brand variety of the growing district for Niigata Prefecture.
Japanese: これを踏まえて「県産米100%の大吟醸」というコンセプトで開発が進められ、1989年に県農業総合研究所作物研究センターにて山田錦/五百万石を交配、2004年品種登録、2005年新潟県産地品種銘柄に指定。
English: It is said that 'soft and rich in taste' sake could be produced, but this variety has a long stem, so it tends to lodge and is weak against blast.
Japanese: 「柔らかでふくらみのある味」に酒が仕上がるとされるが、稈長で倒れやすく、いもち病にも弱い。
English: It was developed through the artificial cross-fertilization of Gohyakumangoku/Toyosakazuki in 1994 by the Agricultural Products Research Center of the Niigata Agricultural Research Institute, and the variety was fixed.
Japanese: 平成6年（1994年）農業総合研究所作物研究センターにて五百万石/豊盃の人工交配によって育成、品種固定。
English: The stem is rather stiff and the ear length is long--the same as that of Gohyakumangoku--and the grain density is somewhat high.
Japanese: 稈の剛柔はやや剛、穂長は五百万石と同じくらいに長く、粒着密度はやや密である。
English: The Saitama Agriculture and Forestry Research Center cross-fertilized Kairyo Hattannagare/Wakamizu, and in 2004 the variety was approved by Saitama Prefecture.
Japanese: 同県農林総合研究センターにて改良八反流/若水を交配、2004年埼玉県認定品種。