nntsuzu/KFTT huggingface dataset:
English: Francis XAVIER who introduced Christianity to Japan wrote in the letter to his boss at the Society of Jesus in 1552 that 'sake is brewed from rice, but there is no other liquor; the amount is small and it is expensive,' which was the first report on sake written by Europeans.
Japanese: 日本にキリスト教を伝えたフランシスコ・ザビエルは1552年、イエズス会の上司へ宛てた手紙の中で、「酒は米より造れるが、そのほかに酒なく、その量は少なくして価は高し」と、日本酒に関してヨーロッパ人として最初の報告を書いている。
English: Of course, since Xavier evaluated sake from the standard of wine which was the liquor of his own culture, his impressions on its amount and price are interesting.
Japanese: もちろんザビエルは、これを自文化における酒であるワインを基準として日本酒を評価しているわけだから、量や値段の印象などは興味深い。
English: In addition, Luis Frois, a missionary who had contacts with Nobunaga ODA and left many records, sent the information to his home country in 1581 such as 'while we cool liquor, Japanese warm it.'
Japanese: また織田信長に接して多くの記録を残した宣教師ルイス・フロイスも天正9年（1581年）に「我々は酒を冷やすが、日本では酒を温める」などの情報を本国に書き送っている。
English: According to "Tamonin nikki," a Jikkoku vat for brewing sake was developed in Nara City in 1582.
Japanese: 天正10年（1582年）『多聞院日記』によれば奈良市で十石入り仕込み桶が開発された。
English: This made the mass production of sake possible in local regions, which led to the further prosperity of jizake culture.
Japanese: これによって地方においても酒の大量生産が可能になり、さらに地酒文化を花開かせることにつながっていく。
English: Promoted by the cultural independencies of various provinces in the rivalry of powerful leaders of the Sengoku period (period of warring states), many new local brands were produced in various places, integrated with the food culture of common people in each places, and they became diversified in the points of taste, quality, amount of production, and so on.
Japanese: 戦国時代(日本)の群雄割拠が諸国に文化的な独自性を持たせたことも追い風となって、それぞれの土地の一般庶民の食文化との相互補完をベースとしながら、各地に数々の新しいローカルブランドが誕生し、味、酒質、製造量などの点において多様化が進んでいった。
English: In the earlier period, the quality of well-cured sake was said to be overwhelmingly higher and the price was more expensive than those of new sake.
Japanese: このころ以前は、新酒よりも、古酒が圧倒的に高級とされ値段も高かった。
English: It can be guessed that well-cured sake had a brown color and a flavor like that of soy sauce as today's Shaoxing rice wine has.
Japanese: 古酒は茶色がかって、現代の紹興酒のように醤油のような香りがあったと推定される。
English: However, after the mass production of sake became possible, barrels were used instead of jars or earthenware pots in order to transport it.
Japanese: しかし酒の大量生産が可能になると、酒を輸送するのに用いられるコンテナも、壺や甕ではなく樽が主流になっていった。
English: Jars and earthenware pots were brewing containers devised and developed for well-cured sake whose quality could be kept only if hermetically sealed, but a barrel could not be sealed up.
Japanese: 古酒は密閉されてこそ酒質が保たれ、壺や甕はそのために工夫されて発達してきた醸造器であったが、樽では密閉が効かない。
English: For this reason, well-cured sake became less distributed, and people came to drink new sake gradually.
Japanese: このため古酒が流通しにくくなっていき、人々は新酒をしだいに飲むようになっていった。
English: In the middle of the 16th century (1500s), a distillation technology was introduced to Kyushu region and shochu began to be produced.
Japanese: 16世紀（1500年代）半ばには蒸留の技術が九州に伝えられ、焼酎が造られはじめた。
English: It was distributed early in Kyoto, which was the main market of sake at that time, as being imozake (literally, 'potato sake') and so on.
Japanese: これらも芋酒（いもざけ）などとしていち早く当時の酒の中央市場であった京都に入っている。
English: Ryukyu Awamori, which was called kusu (old awamori) as nanbanshu, unique liquors and herb liquors from China and Korea such as kuwazake (rice wine with mulberry), rice wine with ginger, oseishu (rice wine with Japanese Solomon's seal), hatchinshu (Eight unique sake), chomeishu (Longevity sake), nindoshu (Lonicera sake), jioshu (Rehmannia root sake), ukogishu (Siberian Ginseng sake) and torinshu (black soybean sake), as well as wine from Europe were imported through overseas trade by powerful Daimyo (Japanese feudal lord) such as Nobunaga ODA, Masamune DATE, and Yoshishige OTOMO, and the trade with countries in South Seas mainly Spain and Portugal by Hideyoshi TOYOTOMI.
Japanese: 織田信長、伊達政宗、大友義鎮ほか有力大名の海外との通商、豊臣秀吉の南蛮貿易により南蛮酒として古酒（くーす）と称される琉球泡盛や、桑酒、生姜酒、黄精酒（おうせいしゅ）、八珍酒、長命酒、忍冬酒（にんどうしゅ）、地黄酒（じおうしゅ）、五加皮酒（うこぎしゅ）、豆淋酒（とうりんしゅ）などなどの中国・朝鮮の珍酒や薬草酒、さらにヨーロッパからのワインも入ってきた。
English: There was also a nanbanshu recorded as 'Araki,' for which some people guess that it corresponded to arrack which is seen broadly in the areas from Arabia to Mediterranean Sea and others guess that it was the well-known brand sake of the Settsu Itami region ruled by Murashige ARAKI, a busho (Japanese military commander) in the Sengoku period.
Japanese: 「アラキ」と記される南蛮酒もあり、これにはアラビアから地中海方面に広く現在も存在するアラックとする説や、戦国武将荒木村重の城下である摂津伊丹の銘酒とする説などがある。
English: Those exchanges of sake among various countries continued to the trading by shogunate-licensed trading ship in the beginning of the Edo period.
Japanese: こうした国際色豊かな酒の交流は、江戸時代初期の朱印船貿易へと引き継がれていった。
English: On the other hand, as represented by the fire attack against Mt. Hiei (1571) and the attack against Ishiyama Hongan-ji Temple by Nobunaga ODA, the rulers in this age were afraid of the temples which had had strong power in various meanings, and exterminated them persistently.
Japanese: 一方、織田信長の比叡山焼き討ち(1571年)や石山本願寺攻撃に代表されるように、この時代の支配者たちは、それまでさまざまな意味で強い力を持っていた寺院勢力を恐れ、執拗に殲滅していった。
English: This caused a decline in the tradition of Soboshu since the middle of the Heian period, and brewing techniques never revived even after temples themselves were revived.
Japanese: これによって平安時代中期から培われた僧坊酒の伝統は衰滅していき、のちに寺そのものが再建されても、もはや醸造技術が寺院に復活することはなかった。
English: On the other hand, the sake breweries and schools of toji such as Zenemon KONOIKE and the Nara school succeeded this by improving the techniques of Soboshu.
Japanese: かたわらでは、鴻池善右衛門や奈良流など各地の造り酒屋や杜氏の流派が、僧坊酒の技術に改良を加えながらこれを承継していくことになる。
English: In this way, it seems that the sake had changed completely from unfiltered sake to seishu by the end of the medieval period.
Japanese: 日本酒は、こうして中世の末までにいちおう濁り酒から清酒への移行を完了したと考えられる。
English: However, it did not mean that unfiltered sake disappeared then, and seishu was not the same as the one at present.
Japanese: だからといって、これ以後に濁り酒がなくなるというわけではないし、清酒も今日のそれと同じものというわけでもない。
English: Unfiltered sake, including Doburoku (unrefined sake) brewed by farmers in their houses, had been continuously produced and distributed as a low-grade liquor which was cheaper and handy than seishu.
Japanese: 濁り酒は、農民たちが自家製するどぶろくを含めて、清酒よりも安価で手軽な格下の酒として製造、流通されつづける。
English: And generally, since katahaku and namizake (sake brewed from unpolished rice) were the mainstream, it is thought that most of the seishu were yellowish and had a thick taste like today's mirin (sweet cooking rice wine) which kept zatsumi (unfavorable taste in sake) of unpolished rice bran.
Japanese: また清酒に関しても、一般的には片白（かたはく）や並酒（なみざけ）が主流であったため、ほとんどの清酒はまだ玄米の持つ糠が雑味として残る、黄金色がかった、今日のみりん（みりん）のようにこってりした味であったと考えられる。
English: The brewing districts such as Itami, Ikeda and Konoike on the upstream site of the Ina-gawa River in Settsu Province and Kohama and Oshika on the upstream site of the Muko-gawa River gained power in such a way that they had succeeded Soboshu.
Japanese: 僧坊酒を継ぐように台頭してきたのが、室町時代中期から他所酒を生産し始めていた、摂津国猪名川上流の伊丹・池田・鴻池、武庫川上流の小浜・大鹿などの酒郷であった。
English: These brewing districts led to the background of the development of a major brewing district in Kamigata (Kyoto and Osaka area) which was later called Sessen junigo (the 12 sake brewing districts in Settsu Province and Izumi Province shipping for Edo).
Japanese: これらの酒郷は、のちに摂泉十二郷と呼ばれる上方の一大酒造地として発展していく母体となった。
English: According to "the Shibata family document: The origin of sake brewing" which was written later in 1783, there are descriptions as follows.
Japanese: のちに天明3年（1783年）に書かれた『柴田家文書酒造り始之由来』によればと次のような主旨の記述がある。
English: However, in the Muromachi period, the demand of sake became too high for them to supply.'
Japanese: 「しかし、室町時代に酒の需要が高まったためそれでは追いつかなくなった」
English: Then, since their relatives began brewing liquor in Settsu Province and it was good, their descendants moved to Ikeda district and became brewers.'
Japanese: 「縁者が摂津で酒造りを始めたところ良い出来であったので、その子孫が池田郷に住んで酒造家になった」
English: In 1600, Zenemon KONOIKE in Itami developed an efficient mass production method of seishu by improving morohaku of the Naka school.
Japanese: 奈良流の諸白を改良し、効率的に清酒を大量生産する製法が、慶長5年（1600年）に伊丹の鴻池善右衛門（こうのいけぜんえもん）によって開発された。
English: This became a powerful factor to begin full-scale sake distribution among common people gradually.
Japanese: これが大きな契機となって、次第に酒が本格的に一般大衆にも流通するようになっていった。
English: In addition, sake was exported to Japanese quarters and royal families in various places in Southeastern Asia through the trading by shogunate-licensed trading ship.
Japanese: また日本酒は、朱印船貿易により東南アジア各地に作られた日本人町やその国の王族などへ輸出された。
English: Especially in Batavia (a part of Indonesia at present), the base of Dutch East India Company (abbr. VOC), sake was regularly imported and became a necessity of people's lives.
Japanese: とくにオランダ東インド会社（略称VOC）の根拠地であったバタヴィア（現インドネシアの一部）では、日本酒は定期的に入荷され、人々の暮らしの一部として欠くべからざるものとなった。
English: Since sake had a little higher alcohol content than wine from Europe (mainly from Holland), a unique food tradition where sake was drunk as an aperitif and wine was drunk during meals in Southeastern Asia including Batavia was established.
Japanese: ヨーロッパ（おもにオランダ）から届けられるワインに対して日本酒はアルコール度数が若干高いがために、バタヴィアを始めとした東南アジアにおいては、日本酒は食前酒、ワインを食中酒として飲むという独自の食文化の伝統が生まれた。
English: On the other hand, in the early Edo period Japan had a technique which was later named as sake brewing in all seasons, and the sake were brewed five times throughout a year such as, new brew of sake, aishu (sake brewed in the middle season), kanmae-zake (also referred as kanmae-sake; sake brewed before winter), kanshu (sake brewed in winter) to haruzake (sake brewed in early spring).
Japanese: いっぽう日本国内においては、江戸時代初期には、後世から四季醸造と名づけられる技術があり、新酒、間酒（あいしゅ）、寒前酒（かんまえざけ/かんまえさけ）、寒酒（かんしゅ）、春酒（はるざけ）と年に五回、四季を通じて酒が造られていた。
English: Because sake brewing needs a large amount of rice, it always competes with the food supply including rice.
Japanese: 酒造りは大量の米を使うために、米を中心とする食料の供給とつねに競合する一面を持っている。
English: Therefore, the bakufu controlled sake brewing in various forms depending on the price of rice and food situation at the time.
Japanese: そこで幕府は、ときどきの米相場や食糧事情によって、さまざまな形で酒造統制を行なった。
English: At first, it introduced the system of sakekabu (an official certificate of sake brewing) for the first time in 1657, which was a licensing system for the sake brewing industry as anyone who did not have sakekabu could not brew sake.
Japanese: まず明暦3年（1657年）、初めて酒株（酒造株）制度を導入し、酒株を持っていなければ酒が造れないように醸造業を免許制にした。
English: After the technique of sake made in the winter was established in Itami in 1667 by improving the preparation of kanshu, all other sake brewing was forbidden in 1673 as part the sake brewing control (the ban on sake brewing except in winter).
Japanese: 寛文7年（1667年）伊丹でそれまでの寒酒の仕込み方を改良した寒造りが確立されると、延宝1年（1673年）には酒造統制の一環として寒造り以外の醸造が禁止された（寒造り以外の禁）。
English: In this way, sake brewing was limited to winter so that farmers came to take on toji as a seasonal migrant worker only in winter.
Japanese: こうして酒造りは冬に限られた仕事となったので、農民が出稼ぎとして冬場だけ杜氏を請け負うようになった。
English: Soon, various craftsmen groups of toji who had various local characteristics had been formed.
Japanese: やがて各地にそれぞれ地域的な特徴を持った杜氏の職人集団が生成されていった。
English: Around this time, Tsukurizakaya generally brewed and sold wholesale in various parts of Japan.
Japanese: このころは全国各地で、一般的に造り酒屋によって製造・卸の兼業が行われていた。
English: Especially in Edo, which was a large market by population concentration, professional wholesale merchants group appeared.
Japanese: とくに江戸では人口が集中して大消費地になったために、酒についても専門問屋仲間が成立した。
English: In Osaka, on the other hand, conventional Tsukurizakaya sold wholesale as well so a specialized wholesale merchant of sake like Edo did not appear.
Japanese: いっぽう大坂では、従来の造り酒屋が問屋を兼業していたので、江戸のような専門酒問屋は出現しなかった。
English: In this way, the sake which was commoditized in the Edo period came to be called 'sake of merchants.'
Japanese: このように江戸時代に入り商品化された酒は「商人の酒」といわれるようになった。
English: On the other hand, how to collecting tax from merchants who got enormous profits by sake was extremely creative means for the bakufu and also was a difficult problem.
Japanese: 一方、酒によって多大な利益を得る商人から、いかにして租税をとりたてるかが幕府にとって頭の使いどころでもあり、頭の痛い問題でもあった。
English: The bakufu considered that the sakekabu system had a weakness in the point of the amount of sake brewing, and it was afraid that tax revenue would decrease if merchants including sake breweries hit the weak point.
Japanese: 幕府から見れば、酒株制度には酒造石高をめぐって一つの弱点があり、酒屋ら商人たちがそこをうまく利用すると、幕府に入る酒税が先細りになっていく恐れがあった。
English: Therefore, bakufu implemented revisions of the sakekabu system several times since 1666.
Japanese: そのため幕府は寛文6年（1666年）を始めとして何回か酒株改めをおこなった。
English: Especially the revision of the sakekabu system in the Genroku era (in 1697) was implemented seriously and business tax for sake breweries had been introduced which lasted until 1709.
Japanese: ことに元禄の酒株改め（1697年）は徹底的におこなわれ、このときから宝永6年（1709年）まで酒屋には運上金（うんじょうきん）も課せられた。
English: Itami zake (Sake of Itami) and Ikeda zake (Sake of Ikeda) gained high reputations and "Kenbishi" (sword lozenge) of Itami was designated to the gozenshu (sake for lord) of the Shogun in 1740.
Japanese: 伊丹酒（いたみざけ）や池田酒の評判はつとに高まり、元文5年（1740年）には伊丹『剣菱』が将軍の御膳酒に指定された。
English: The market price of Itami zake and Ikeda zake in Edo were much more expensive than other sake made in other places.
Japanese: 江戸市中の酒の相場でも、伊丹酒や池田酒は他の土地の酒に比べはるかに高値で取引されていた。
English: However, Nadame sango (three sake-brewing districts in Nada) around Kobe and Nishinomiya had already begun to gather attention as new brewing districts since around this time.
Japanese: しかしこのころから神戸・西宮あたりの灘目三郷が新興の醸造地域としてすでに注目を集め始める。
English: The name of Nada, which was the representative among famous brewing districts after ages, first appeared in literature in 1716.
Japanese: 後世、銘醸地の代表格となる灘が、最初に文献に登場するのは正徳6年（1716年）である。
English: In the research on wholesalers of kudarizake (sake shipped from Kyoto and Osaka to Edo) in 1724, the Nadame sango was recorded as a production area of sake which caught up to Itami zake.
Japanese: 享保9年（1724年）の下り酒問屋の調査では、灘目三郷の名が伊丹酒を追い上げる酒の生産地として報告書に記載されている。
English: These sake made in Itami, Nada, and their neighboring regions, called Sessen junigo, were sealifted from Osaka, a gathering place called 'the kitchen of Japan,' to Edo, a large consuming area with a population of 700,000 at that time.
Japanese: これら摂泉十二郷（せっせんじゅうにごう）と呼ばれた、伊丹や灘やその周辺地域で造られた酒は、天下の台所といわれた集散地大阪から、すでに人口70万人を擁していた大消費地江戸へ船で海上輸送された。
English: Although it was different depending on the period, 70 to 90 percent of kudarizake were made in Sessen junigo.
Japanese: 時代により変動があるが、下り酒の7割から9割は、摂泉十二郷産のものであった。
English: In addition, other sake made in the Owari, Mikawa and Mino Provinces and shipped from Ise-wan Bay and those made in the Yamashiro, Harima, Tanba, Ise, and Kii Provinces were distributed in Edo as kudarizake.
Japanese: それ以外では尾張、三河、美濃で造られ伊勢湾から合流する中国もの、他には山城、河内、播磨、丹波、伊勢、紀伊で造られた酒が下り酒として江戸に入っていった。
English: On the other hand, in the Kanto region there were branch stations of the bakufu in Nakagawa and Uraga, where the goods transported into Edo were examined.
Japanese: いっぽう関東側では、中川と浦賀に幕府の派出所があり、ここで江戸に入る物資をチェックしていた。
English: The result of this examination was called Edo Nyushin (the amount of shipments arriving Edo-wan port) and was utilized by the bakufu to control the economic condition of Edo market and investigated the situation of transportation.
Japanese: この調査結果は江戸入津と呼ばれ、幕府が江戸市中の経済状態を市場操作したり、国内の移入移出の実態を調べるのに活用された。
English: At first, kudarizake was shipped by higaki-kaisen (a cargo-vessel between Edo and Osaka) with other goods such as cotton and soy sauce, but it came to be shipped independently by taru-kaisen (a cargo-vessel carrying sake barrels) since 1730.
Japanese: 下り酒は、はじめは菱垣廻船で木綿や醤油などと一緒に送られていたが、享保15年（1730年）以降は樽廻船として酒荷だけで送られるようになった。
English: Because of the continuous good harvest during the early period of the Horeki era (1751 to 1763), the bakufu promulgated the katte-zukuri decree (the deregulation policy to promote sake brewing) in 1754, and allowed the brewing of new sake.
Japanese: 宝暦年間初期は豊作が続いたため、幕府は宝暦4年（1754年）に勝手造り令を出し、新酒を造ることも許可した。
English: However, it did not revive as before for such reasons as toji who knew its techniques did not exist, consumers were familiar with the good taste of kanshu, and sake breweries of brewing districts competed fiercely in producing better sake.
Japanese: しかし、もはや生き証人としてその技術を心得ている杜氏がいなかったこと、また消費者もうまい寒酒の味に慣れ、酒郷ではよりよい酒質を求めて熾烈な競争をくりひろげていたことなどから、以前のような復活に至らなかった。
English: While the bakufu repeated regulation and alleviation in the control of sake brewing in such a way, the technique of sake brewing in all seasons disappeared before the end of the Edo period.
Japanese: こうして幕府の酒造統制が緊緩を揺らいでいくうちに、四季醸造の技術は江戸時代の終わりまでに消滅してしまうことになる。
English: When Mt. Asama erupted and the Tenmei Famine occurred in 1783, the bakufu promulgated genjo-rei in 1786 which ordered cutting the amount of sake brewing of various districts in half.
Japanese: 天明3年（1783年）に浅間山が大噴火し天明の大飢饉が起こると、幕府は、天明6年（1786年）に諸国の酒造石高を五割にするよう減醸令（げんじょうれい）を発した。
English: In 1788, it implemented the revision of the sakekabu system again, and as a result, it ordered some policies such as the production restriction decree of sake brewing to one-third.
Japanese: 天明8年（1788年）にはまたしても酒株改めをおこない、その結果にもとづいて三分の一造り令などが示達された。
English: Sadanobu MATSUDAIRA continued the production restriction decree of sake brewing to one-third in the Tenmei era as part of the Kansei Reform and severely limited the Edo Nyushin of kudarizake because he thought that 'people would not drink sake if it does not come in.'
Japanese: 松平定信は寛政の改革の一環として天明の三分の一造り令を継続するとともに、「酒などというものは入荷しなければ民も消費しない」との考えのもとに下り酒の江戸入津を著しく制限した。
English: In 1802, the bakufu ordered the contribution of one-tenth of the rice for sake brewing because of the high price of rice caused by flooding and so on.
Japanese: 享和2年（1802年）水害などに起因する米価の高騰により、幕府は酒造米の十分の一を供出させた。
English: Sake breweries fought and protested against it and the obligatory supply of one-tenth the amount of rice for sake brewing was abolished in 1803.
Japanese: 酒屋たちは抵抗、反発し、十分の一役米は享和3年（1803年）に廃止された。
English: Because of the continuous good harvest during the Bunka and Bunsei era (1804 to 1829), the bakufu promulgated the katte-zukuri decree of Bunka in 1806 which made it possible for a person who did not have sakekabu to brew sake as long as he or she filed it.
Japanese: 文化文政年間は豊作の年が続き、幕府は文化3年（1806年）にふたたび文化の勝手造り令を発し、酒株を持たない者でも、新しく届出さえすれば酒造りができるようになった。
English: In this way the sakekabu system lost substance again, which led to a complicated situation between the sake breweries with sakekabu and people without from the latter part of the Edo period to the end of it.
Japanese: こうして酒株制度はふたたび有名無実化したが、このことはやがて江戸後期から幕末にかけ、酒屋たちのあいだに複雑な酒株無株者と株持ちを起こさせることになる。
English: After Tazaemon YAMAMURA discovered Miyamizu (water welling up in Nishinomiya City which is said to be suitable for brewing sake) in 1837 (or in 1840 in another theory), the center of the Sessen junigo transferred from Itami, which was far from the sea, to Nada gogo which enjoyed water and port.
Japanese: 天保8年（1837年）（一説には天保11年（1840年））山邑太左衛門（やまむらたざえもん）によって宮水（みやみず）が発見されると、摂泉十二郷の中心は海に遠い伊丹から、水と港に恵まれた灘五郷へと移っていった。
English: In 1872 sake was exhibited in the World Exposition in Vienna.
Japanese: 明治5年（1872年）、オーストリア万国博覧会に日本酒が出品された。
English: According to the 'official' history of sake in Japan supported by the Japan Sake Brewers Association as of March 2006, this entry of the World Exposition in Vienna seems to be the first 'export' of sake to Europe.
Japanese: 2006年3月現在、日本酒造組合中央会など日本における「公式」といってもよい日本酒の歴史によれば、このオーストリア万博への出品を以て日本酒のヨーロッパへの初めての「輸出」とみなしているようである。
English: In history, sake was exported to Southeastern Asia through the trading by shogunate-licensed trading ship in the early part of the Edo period.
Japanese: 日本国外への輸出は、江戸時代初期に朱印船貿易によって東南アジアに輸出されていた多くの実績がある。
English: Especially after that, there are signs of that sake had already been brought to Europe including Holland through Batavia (a part of Indonesia at present) which was the base of the Dutch East India Company and where drinking sake was established as part of its unique food culture, during the Edo period.
Japanese: とくにそれ以後、日本酒の飲用がその地の独自な食文化の一部として定着をみた、オランダ東インド会社の根拠地バタヴィア（現インドネシアの一部）などを通じて、オランダ経由で日本酒がすでに江戸時代にヨーロッパにもたらされた形跡がある。
English: In addition, it is clear that the Russian Empire introduced sake from Kamchatka to Europe through Siberia in the latter part of Edo period.
Japanese: また、江戸時代後半にはカムチャツカからシベリア経由でロシア帝国がヨーロッパに日本酒を紹介していたことなども明らかになっている。
English: However, it can be said to be true that sake was introduced to Europe officially with the government's approval and support after the Meiji restoration.
Japanese: しかしながら、明治維新を迎えて、日本酒が政府のお墨付きと後押しを受けて表舞台を通じてヨーロッパに入っていったことは事実であるといえよう。
English: Atkinson, an English man who came to Japan in the period of Rokumeikan (Deer-cry Hall), watched the method of pasteurization at sake breweries in various parts of Japan in 1881.
Japanese: 鹿鳴館時代に来日したイギリス人アトキンソンは、明治14年（1881年）に日本各地の酒屋で日本酒火入れの様子を観察した。
English: He was surprised that toji could judge 130 degrees Fahrenheit (about 55 Celsius) precisely by seeing the Japanese letter of 'no' (の) could be written somehow on the surface of sake without a thermometer, which was different from the modern way of sterilization in Western countries that had been discovered by Louis PASTEUR in 1862.
Japanese: 彼は、すでに1862年にルイ・パスツールが殺菌を発見していた西洋の近代的方法と異なり、温度計のない環境で、杜氏が酒の表面に「の」の字がやっと書ける熱さとしてぴったりと華氏130度（約55℃）をあてることに驚きを表明している。
English: In addition, although the technique of pasteurization itself had been used since the Middle Ages, it was after this period when putrefaction, which occurred when pasteurization was not done, became to be called hiochi and the bacteria which caused it came to be called hiochi bacteria.
Japanese: また、火入れの技法そのものは中古からあったものの、それを施さなかったときに起こる腐造のことを火落ち、あるいはそれを起こす菌を火落ち菌と呼ぶようになったのは、このころ以降のことである。
English: In 1875, the Meiji government totally abolished the complicated regulations on sakekabu which were determined by the Edo bakufu, simplified liquor tax into the tax of sake brewing and sales tax, and promulgated some laws and regulations for anyone who had brewing techniques and capital to be able to brew sake freely.
Japanese: 明治8年（1875年）、明治政府は、江戸幕府が定めた複雑に入り組んだ酒株に関する規制を一挙に撤廃し、酒類の税則を酒造税と営業税の二本立てに簡略化して、醸造技術と資本のある者ならば誰でも自由に酒造りができるように法令を発した。
English: For this reason, more than 30,000 large and small sake breweries appeared at one time within a year.
Japanese: このためわずか一年のあいだに大小含め30000場を超える酒蔵がいっきに誕生した。
English: In addition, anyone could freely make home-brewed liquors (Doburoku) which was later forbidden, although there was a regulation on the amount which should be less than one koku (180 liters) in a year.
Japanese: また、のちに禁じられる自家製酒（どぶろく）に関しても、製造量は1年につき1石までという規制はあったものの、どの家庭でも自由に造ることができた。
English: In 1882, anyone who made home-brewed liquors was required to apply for a license for sake brewing and pay 80 sen (one sen is 1/100 of one yen) as a license fee.
Japanese: 明治15年（1882年）には、自家製酒を造る者は製造免許鑑札を申請し、鑑札料金80銭を納めることが義務づけられた。
English: However, as long as it did not aim to be sold, home-brewing of liquors including genuine seishu had been allowed until 1886.
Japanese: しかし、販売を目的としないかぎり、ちゃんとした清酒であっても明治19年（1886年）まで自家醸造は自由であった。
English: On the other hand, the Meiji government, who did not have tariff autonomy against exporting countries, marked down the liquor tax received from sake as the main source of revenue, because it did not need to worry about tariff problems since materials were merely imported from foreign countries and because sake was drunk broadly in Japan.
Japanese: 一方では、輸出先に対して関税自主権を持てなかった明治政府は、外国からめったに輸入されないため関税について頭を悩ませる必要がなく、しかも国内消費が大きかった日本酒から徴収する酒税に、主たる歳入としての目星をつけた。
English: In this way, the government made the liquor tax against sake breweries higher and higher and as a result, about 30 percent of the revenue of the Meiji government came to be made up by the liquor tax.
Japanese: こうして政府は、酒蔵への課税をどんどん重くするようになり、明治政府は国家歳入のじつに3割前後を酒税に頼るにいたった。
English: Against this tendency for heavier taxes, the sake breweries protested in various places, triggered by the submission of petitions for a reduction of liquor tax by a sake brewery in the Kochi Prefecture in 1881 supported by Emori UEKI, a leader of the Freedom and People's Rights Movement from Kochi Prefecture.
Japanese: こうした重税化の動きに対し酒蔵側は、明治14年（1881年）に高知県の酒造業者が、同県出身の自由民権運動の指導者植木枝盛の助力を得て、酒造税引き下げの嘆願書を政府に提出したのを皮切りに、各地で抵抗に立ち上がった。