nntsuzu/KFTT huggingface dataset:
English: The origin of hirousu is said to be filhos (deep-fried sweets mixed with flour and eggs) in Portuguese.
Japanese: ヒロウスとはポルトガル語のフィリョース（filhos、小麦粉と卵を混ぜ合わせて油で揚げたお菓子）が語源といわれる。
English: It is sometimes said to bring bad luck since the name of 'ganmodoki' could lead to 'gan' (cancer).
Japanese: 「がんもどき」の名称が「癌（がん）」につながり縁起が悪いとも言われる。
English: Until the end of the Edo period, a dish with sauteed konjac with oil was called ganmodoki.
Japanese: 江戸時代の終わりまでは、こんにゃくを油で炒めた料理をがんもどきといった。
English: Originally, the term "kaiseki" meant a meal served at a chakai (tea party) by the host to entertain guests, and the name is derived from an old custom of Zen temples (temples belonging to the Zen sect); for details, please refer to the history section.
Japanese: 懐石（かいせき）とは、本来茶道において茶会の際、会の主催者である亭主が来客をもてなす料理をいい、禅寺の古い習慣である懐石にその名を由来する（詳細は歴史の節を参照）。
English: In a chakaiki (record of chanoyu gatherings) written in the time of Rikyu, a meal served at a tea party was described just as 'kai' (a party), which illustrates that kaiseki ryori (懐石料理) has the same origin as kaiseki ryori(会席料理).
Japanese: 利休時代の茶会記では、茶会の食事はただ「会」とのみ記されており、本来は会席料理と同じ起源であったことがわかる。
English: As sado was theorized in the Edo period, the characters '懐石' (kaiseki) which were related to onjaku (a warm stone kept in the pocket of Zen monks to keep hunger away) in the Zen sect started to be used.
Japanese: 江戸時代になって茶道が理論化されるに伴い、禅宗の温石（おんじゃく）に通じる「懐石」の文字が当てられるようになった。
English: Kaiseki means a warmer such as heated serpentinite and pumice or warmed konjac which were kept in the pocket during cold periods.
Japanese: 懐石とは寒期に蛇紋岩・軽石などを火で加熱したもの、温めたコンニャク（こんにゃく）などを布に包み懐に入れる暖房具を意味する。
English: There is a theory that a Zen monk gave an onjaku which was kept in his pocket to beat the cold and hunger to a visitor to give relief from hunger.
Japanese: 一に修行中の禅僧が寒さや空腹をしのぐ目的で温石を懐中に入れたことから、客人をもてなしたいが食べるものがなく、せめてもの空腹しのぎにと温めた石を渡し、客の懐に入れてもらったとする説。
English: There is another theory that the last character '玉' of the word 被褐懐玉 (lit. Clothes do not make the man. Fine clothes make not a gentleman.) described in "Te Ching" (the last volume of Lao-tzu's "Tao Te Ching ") was replaced with '石'.
Japanese: また老子の『徳経』（『老子道徳経』　下篇）にある被褐懐玉の玉を石に置き換えたとする説などである。
English: During the Tensho era, wabicha (wabi style of tea ceremony) was formed among the townspeople who lived in Sakai and a meal with one soup and three (or two) side dishes became established as the form of the meal.
Japanese: 天正年間には堺の町衆を中心としてわび茶が形成されており、その食事の形式として一汁三菜（或いは一汁二菜）が定着した。
English: This form of meal was emphasized in a tea book called "Nanporoku," and the formula that 'kaiseki' equals 'one soup and three side dishes' was officially established.
Japanese: これは『南方録』でも強調され、「懐石」＝「一汁三菜」という公式が成立する。
English: Also, in the Edo period, it became established that the three dishes should consist of sashimi, or mukozuke (a dish placed on the far side of the rice and soup), nimonowan (a bowl of boiled food) and yakimono (grilled or broiled fish or meat).
Japanese: また江戸時代には、三菜を刺身（向付）、煮物椀、焼き物とする形式が確立する。
English: With the development of cooking techniques, 'hospitality' came to mean 'devoting a great deal of time and effort', and 'kaiseki' ryori came to value highly those forms currently seen at sado or fancy Japanese-style restaurants.
Japanese: さらに料理技術の発達と共に、「もてなし」が「手間をかける」ことに繋がり、現在の茶道や料亭文化にみられる様式を重視した「懐石」料理が完成した。
English: There is no reference to the word 'kaiseki' before "Nanporoku" and it is considered that "Nanporoku" was the first book describing 'kaiseki.'
Japanese: なお、『南方録』以前に「懐石」という言葉は確認されておらず、同書を初出とする考えがある。
English: Today, the original meaning of kaiseki, which is entertaining guests, has faded away and it means such practical things as a light meal or similar Japanese multi-course meal served at tea parties which is served to avoid drinking strong tea on an empty stomach and has no connection to the appreciation of tea.
Japanese: 現代では茶道においても共通する客をもてなす本来の懐石の意味が廃れ、茶会の席上で空腹のまま刺激の強い茶を飲むことを避け、茶をおいしく味わう上で差し支えのない程度の軽食や類似の和食コース料理を指すといった実利的な意味に変化している。
English: Nowadays, kaiseki ryori is often served at places other than tea parties such as fancy Japanese-style restaurants and kappo-ryotei (fancy restaurants serving mostly Japanese cuisine) which are specialized in Japanese cuisine, and various other restaurants.
Japanese: 懐石料理は茶会以外の場、例えば料亭や割烹などの日本食を扱う料理店をはじめとして様々な飲食店で懐石料理を提供するところが増えた。
English: One of the reasons for this is that the order of bringing or serving dishes in restaurants is slightly different from that of 'chakaiseki.'
Japanese: この一因には、料理店で提供される際に、料理を持ち出す順序、提供される順序などが「茶懐石」と若干異なることにある。
English: For example, the rice and miso soup served first in chakaiseki are omitted and hassun (Japanese appetizer sampler) are served first in kaiseki at many restaurants.
Japanese: たとえば茶懐石ではじめに提供される飯と味噌汁は料理屋の懐石では省略され、先に八寸が提供されることが多い。
English: Generally kaiseki ryori served at restaurants is served in a more casual style, for example, dishes are put on individual plates and there are no special manners for serving out to people.
Japanese: また一人一人に料理が盛って持ち出され、茶席におけるように、取り回し時に特別の作法を言われぬことなど、総じて料理屋で食べる懐石料理は打ち解けたものであることが多い。
English: Some restaurants serve only meals and usucha (thin tea) is not served after the end of the meal.
Japanese: また料理店によっては料理のみを提供し、料理の後に薄茶の提供がないこともままある。
English: In addition, kaiseki ryori was originally served in small portions and generally multi-course meals with small portions tended to be called kaiseki, with the result that there are western kaiseki and European kaiseki.
Japanese: 加えて、懐石料理は本来量が少なかったことから、量の少ないコース料理全般を懐石と呼ぶ傾向があり洋風懐石や欧風懐石といった名称の料理が存在する。
English: The host carries a lacquered wooden tray bearing a rice bowl, soup bowl and mukozuke.
Japanese: 飯碗、汁碗、向付を乗せた折敷（おしき、脚のない膳）を亭主自ら運び、客に手渡す。
English: The rice bowl, soup bowl and mukozuke are placed on the left side, the right side and the back section of the tray respectively, and Rikyu chopsticks (chopsticks made of Japanese cedar and which are tapered at both ends) are put at the front.
Japanese: 膳の手前左に飯碗、手前右に汁碗、奥に向付が置かれ、手前に利休箸（両端が細くなった杉箸）を添える。
English: Normally, lacquerware having a lid is used for the rice bowl and soup bowl, and a ceramic plate is used for mukozuke.
Japanese: 飯碗と汁碗は塗り物の蓋付き碗、向付は陶器製の皿を用いるのが普通である。
English: A small amount of soft freshly-cooked rice is put in the rice bowl and a modest amount of miso soup is poured into the soup bowl so that it doesn't quite cover the vegetables.
Japanese: 飯碗には炊きたての柔らかい飯を少量盛り、汁碗の味噌汁も具が頭を出す程度に控えめの量にする。
English: Leaving a mouthful of rice, eating all of the soup then starting to eat the mukozuke after sake is served are considered to be the appropriate manner.
Japanese: 飯は一口程度を残し、汁は全部吸い切り、向付は酒が出されてから手を付けるのがマナーとされている。
English: When the host sees that the guest has eaten all of the soup he carries a sake decanter and a sake cup table (with the same number of sake cups as the guests) and pours sake for the guests.
Japanese: 客が汁を飲み切った頃合を見て、亭主が銚子と盃台（客の人数分の盃が乗っている）を運び、客に酒を注ぐ。
English: Boiled dishes are central to kaiseki and within them fish cakes are colorfully arranged.
Japanese: 煮物は懐石のメインに相当する料理であり、しんじょなどを色取りよく盛る。
English: The boiled dishes are followed by the serving of the rice container and the guests help themselves and put an extra serving of rice in each rice bowl.
Japanese: 煮物に続いて飯次（飯器）が出され、客は各自の飯碗にお替りの飯をつける。
English: Whereas boiled food bowls are served for each guest, yakimono (such as grilled fish) is put on a large bowl and shared.
Japanese: 煮物碗が客一人ひとりに配られるのに対し、焼物は大きめの鉢に盛った料理（焼魚など）を取り回す。
English: Each guest dishes out the food with the serving chopsticks and puts it on the mukozuke or the lid of the boiled food bowl.
Japanese: 客は鉢からめいめいの食べる分を菜箸で取り分け、向付か煮物碗の蓋に取る。
English: Sometimes yakimono is put in a jubako (tiered food box), and in that case yakimono is put on the lower layer and pickled vegetables are put on the upper layer.
Japanese: なお、焼物は重箱で出す場合もあり、その場合は重箱の下の段に焼物、上の段に香の物を入れる。
English: Then, the second rice container is served and a second refill of soup is recommended, but usually guests decline the second refill of soup.
Japanese: ここで2度目の飯次が出され、2度目の汁替えも勧められるが、汁替えは客の方で断るのが通例となっている。
English: In modern chaji, an extra dish called 'azukebachi' or 'susumebachi' such as takiawase (food cooked separately but served together in one dish) is usually served in addition to the meal with one soup and three side dishes.
Japanese: 現代の茶事では、一汁三菜に加え「預け鉢」あるいは「進め鉢」と称して、もう一品、炊き合わせなどの料理が出されることが普通である。
English: As with yakimono, this is dished out from a large bowl with the serving chopsticks.
Japanese: これも焼物と同様に、大きめの鉢に盛り合わせた料理を菜箸で取り分ける。
English: A modest amount of Japanese-style soup is served as the last dish and it is called the 'hashiarai' (washing of chopsticks) or the 'susugijiru' (washing of the soup).
Japanese: 食事の最後に出される小さめの吸物で、「箸洗い」「すすぎ汁」とも称する。
English: Two or three kinds of delicacies are arranged on a hassun, an approximately 25cm square tray made of unprocessed Japanese cedar (which is called hassun) as an appetizer.
Japanese: 八寸（約25cm）四方の杉の素木の角盆（これを八寸という）に、酒の肴となる珍味を2品ないし3品、品よく盛り合わせる。
English: If there are two items, it is customary to include a contrast, such as if one of them is seafood, the other would be a food from the mountains.
Japanese: 2品の場合は、1つが海の幸ならもう1品は山の幸というように、変化をつけるのがならわしである。
English: The host pours sake into the guest of honor's cup and dishes out an appetizer from the hassun onto the lid of the guest's soup bowl.
Japanese: 亭主は正客の盃に酒を注ぎ、八寸に盛った肴を正客の吸物碗の蓋を器として取り分ける。
English: As the sake and appetizers go around, the host returns to the guest of honor and says 'Onagare wo' (Could I have a cup of sake?) to request the guest's sake cup for him.
Japanese: 酒と肴が末客まで行き渡ったところで、亭主は正客のところへ戻り、「お流れを」と言って自分も盃を所望する。
English: Since the cup of sake goes around from the guest of honor to the host, from the host to the next guest and from the next guest to the host, this is called 'Chidori no sakazuki' (a sake cup going around in a meandering fashion).
Japanese: 盃が正客から亭主、亭主から次客、次客から亭主、と回ることから、これを「千鳥の盃」と称する。
English: If the guest is a strong drinker, sometimes another delicacy called shiizakana is served with the meal of one soup and three dishes (ichiju sansai) but also on any special occasion as an extra dish or accompaniment to sake, and in some cases shiizakana is served before or after the 'azukebachi.'
Japanese: 客が上戸の場合は、さらに強肴（しいざかな）と称される珍味が出される場合もある（強肴は「預け鉢」の前後に出される場合もある）。
English: After the taking of the yunoko and putting it into the rice bowl and soup bowl with the attached yunoko ladle, hot water is poured into both bowls and this makes rice with hot water using the small amount of rice left in the rice bowl.
Japanese: 添えられた湯の子すくい（柄杓）で湯の子を取って飯碗と汁碗に入れた後、両碗に湯を注ぎ、飯碗に少量残しておいた飯で湯漬けをする。
English: Sweets are put in a jubako called fuchidaka (a tray with high edges) and a wooden toothpick called kuromoji is attached.
Japanese: 菓子は縁高（ふちだか）と称する重箱に入っており、黒文字と称する木製の楊枝が添えられている。
English: The guest of honor leaves the bottom layer of the fuchidaka and passes it to the next guest (the next guest follows in the same way).
Japanese: 正客は縁高の一番下の段を残し、残りを次客に送る（次客も同様にする）。
English: Lacquerware was mainly used until the time of Rikyu, but various plates started to be used as domestic ceramics such as Oribe ware were developed.
Japanese: 利休時代までは主に漆器が用いられていたが、織部焼などの国産陶磁器の発達によって多彩な器が用いられるようになった。
English: Today, the dishes used for kaiseki ryori include pottery, porcelain, lacquer ware, plain wood and glass.
Japanese: 現在では懐石料理に用いる器は陶器、磁器、漆器、白木、ガラス器などがある。
English: During a tea party, after the dishes go around from the guest of honor to the last guest and hassun is served, the host joins the guests and a drinking party starts, and after eating the sweets there is a break time when the guests leave to go to the reception room, and then return to where they were at the signal of a gong.
Japanese: 茶席においては主客より詰まで順次取り回し、八寸が出てのち亭主が同席して杯事がなされ、菓子ののち中立ちとなり、客はいったん待合へ退き銅鑼の合図で再び席入りするのが本来である。
English: However, tenshin is often served in a separate room during a so-called oyose chakai (a large tea party), and in this case the break time is omitted.
Japanese: だが、いわゆる大寄せ茶会においては別室で点心が供されることが多く、この場合中立ちなどは省かれる。
English: Famous restaurants serving kaiseki ryori include 'Hyotei' located near Nanzen-ji Temple in Kyoto, 'Kakiden' and 'Tsujitome' which are also located in Kyoto (these two restaurants are caterers), 'Kitcho' in Koraibashi in Osaka, and 'Shofukuro' in Higashiomi City, Shiga Prefecture.
Japanese: 懐石料理で知られる店には京都南禅寺近くの「瓢亭」、同じく京都の「柿伝」、「辻留」（以上2店は仕出し）、大阪高麗橋の「吉兆」、滋賀県東近江市の「招福楼」などがある
English: Genmaicha is a mixture of almost the same amount of bancha (coarse tea) or occasionally sencha green tea heated at high temperatures, and brown rice steamed and roasted until it gets a light ginger color or bursts like popcorn.
Japanese: 玄米茶（げんまいちゃ）は、番茶（稀に煎茶）を強火で加熱したものと、蒸してから炒って狐色になった玄米や爆ぜてポップコーン状になった玄米とを、ほぼ同量ずつ混ぜたもの。
English: In prewar times, a chasho (tea dealer), who found the scraps of mochi left after the kagamibiraki (the custom of cutting and eating a large, round rice cake, which has been offered to the gods at New Year, on January 11) wasteful, roasted and mixed them with tea leaves, and this was said to be the beginning of genmaicha.
Japanese: 戦前に、鏡開きのときにできる餅屑を勿体無いと考えた茶商が、これを炒って茶葉に混ぜたのが始まりとされている。
English: As a Japanese tea it is ranked on a par with bancha and hojicha (roasted green tea) and is not considered one of the high class teas.
Japanese: 日本茶としては番茶やほうじ茶と同位に位置づけられ、高級な部類ではない。
English: By heating them slowly and indirectly, amylase (amylolytic enzyme) changes starch into glucose.
Japanese: 間接的にゆっくり加熱することで、アミラーゼ（デンプン分解酵素）が、デンプンをグルコースに変える。
English: However, it is said that potatoes make you pass wind or make you fat, so women often hesitate before buying it.
Japanese: ただし芋は屁が出やすい・太りやすいなどといわれるため、女性が買うのをためらうことも多い。
English: The image of a special kettle on a stall and a lightweight truck is one of the winter traditions in Japan.
Japanese: 屋台や軽トラックに専用の釜を積み売り歩く姿は、日本の冬の風物詩のひとつである。
English: When hawking it, it is typical to sing 'Ishiyaki imo, oimo' to a tune with a unique melody.
Japanese: 売り歩く際は、「いーしやぁーきいもー、おいもー」といった独特の節回しで呼びかけるのが定番である。
English: A machine that makes a 'po' sound from the steam coming out of a stone roast kettle is sometimes used instead in cold climates.
Japanese: 寒冷地では芋焼き釜の排気圧で「ポー」という音が鳴る機器を代わりに用いる場合もある。
English: Recently, 'ishiyaki imo equipment' for household use is on the market, so everyone can easily enjoy ishiyaki imo at home.
Japanese: 最近では家庭用の「石焼き芋器」も市販されており、家庭でも手軽に石焼き芋が楽しめるようになってきている。
English: Currently, with a decreasing number of travelling stalls it is also sold on the street at the entrance to supermarkets and at convenience stores.
Japanese: 屋台が減少した今はスーパー軒先での路上販売やコンビニなどで売られている。
English: The varieties of sweet potato suitable for ishiyaki (baking in hot pebbles) are 'beni-azuma,' 'naruto-kintoki,' and 'beni-otome.'
Japanese: 石焼きに適した品種としては「紅あずま」、「鳴門金時」や「ベニオトメ」があげられる。
English: During the Showa period or before, pictures of people collecting falling leaves on the road or the garden during the winter season, and of putting sweet potatoes inside the leaves when burning them on the bonfire, were considered scenes which speak for winter, and ishiyaki imo is a season word to describe winter.
Japanese: 昭和やそれ以前の時代において、冬の時期に道路や庭に積った葉落葉を集め、焚き火として燃やす際に、一緒にサツマイモを入れて焼く光景は、冬を物語るものとして扱われ、冬を表す季語ともなっている。
English: Since a naked flame is used, different from an ishiyaki kettle, it is difficult to control the flame.
Japanese: こちらは石焼き釜とは違い裸火を使うことから火加減が難しいなどの問題もある。
English: However, due to the Revised Waste Disposal and Public Cleaning Law that came into force in December 2002, the regulation came into effect not to burn household trash in fields.
Japanese: ただ、日本では2002年12月に施行された改正廃棄物の処理及び清掃に関する法律にもより家庭から排出されるごみ類を野焼きすることに制限が加えられた。
English: Therefore, as it became more difficult to dispose of even falling leaves by burning them within a residential district, and as the rate of having a house with a garden declined, and the forests were cut down due to urban development, the sight can be seen only in a few areas in the 21st century.
Japanese: そのため、落ち葉であっても住宅地で燃やして処分しにくくなったこと、庭付きの持ち家率低下、都市開発による森林の伐採などの事情もあり、21世紀に於いて一般ではごく一部でしか見られない風景となっている。
English: Many local governments instruct people to remove fallen leaves and branches and use them as burnable garbage or to dispose with in composting.
Japanese: 多くの地方自治体では落ち葉やせん定した枝葉は燃やせるゴミとして排出するか、堆肥化して処分するよう指導している。
English: In addition, since sweet potatoes are easy to cultivate and the yield amount can be predicted, potato dishes that use sweet potatoes including ishiyaki imo are eaten all year.
Japanese: なお、サツマイモ自体は栽培が簡単で収穫量が見込めることから、焼き芋を含むサツマイモを使った芋料理は通年食べられている。
English: Kakiage is a kind of tenpura, a Japanese deep-fried dish, where several kinds of seafood and vegetables are deep-fried in batter.
Japanese: かき揚げ（かきあげ）は、魚介類や野菜などを数種類組み合わせ、衣とともに揚げた天ぷらの一種。
English: Kakiage in Tokyo indicates a mixture of shiba shrimp, pillaret (adductor of a surf clam), and mitsuba (Japanese honewort) deep-fried with sesame oil, but the combination of ingredients vary widely.
Japanese: 東京で掻き揚げと言えばシバエビ、小柱（バカガイの閉殻筋）、ミツバをごま油で揚げたものを指すが、具材の組み合わせは多種多様である。
English: The Japanese Liquor Tax Act distinguishes beer from low-malt beer and beverages are classified as low-malt beer if they contains ingredients other than those stipulated for beer.
Japanese: 日本の酒税法では、ビールと発泡酒は区別されており、例えば定められた副原料以外を用いた場合はビールとは認められずに発泡酒になる。
English: In this section, we will mainly explain low-malt beer, which has a lower tax rate than beer.
Japanese: 本項では、日本でビールより低税率となる節税型発泡酒を中心に解説する。
English: According to the Liquor Tax Act, Article Three, alcoholic drinks are divided into 17 kinds of drinks and 'other drinks' and the 17 drinks include 'beer' and 'liqueur,' and the classifications are defined below.
Japanese: 酒税法第3条によると、酒類は｢雑酒｣のほか、｢ビール｣｢リキュール｣など17種類に分類され、それぞれ以下の定義が与えられている。
English: Beer is a fermented drink made from malt, hops, water, barley, and other materials stipulated in government regulations.
Japanese: 麦芽、ホップ、水及び麦その他の政令で定める物品を原料として発酵させたもの。
English: However, the total weight of the materials decided by government ordinance should not exceed 50-100th of the weight of the malt.
Japanese: ただし、その原料中当該政令で定める物品の重量の合計が麦芽の重量の100分の50を超えないものに限る。
English: Set additional ingredients include rice, corn, sorghum, potato, starch, sugars, and caramel as a color additive.
Japanese: 副原料として定められているのは、米、トウモロコシ、モロコシ、ジャガイモ、デンプン、糖類、着色料としてのキャラメル。
English: Low-malt beer is a carbonated alcoholic drink made from malt or barley and it excludes drinks referred to in the Act Section Three, Articles No.7 to No. 17 and beverages that include distilled alcohol-based ingredients made of malt or barley.
Japanese: 麦芽又は麦を原料の一部とした酒類（同法第3条第7号から第17号までに掲げる酒類及び麦芽又は麦を原料の一部としたアルコール含有物を蒸留したものを原料の一部としたものを除く）で発泡性を有するものをいう。
English: Low-malt beer is classified into three kinds based on the tax system including low-malt beer containing 50% or more malt, less than 50% but more than 25% malt and up to 25% malt.
Japanese: 麦芽比率が、50%以上のもの、50%未満～25%以上のもの、25%以下の3種に税制上区分されている。
English: Liqueur is defined as a drink made from alcohol, sugar, and other ingredients (including alcohol drinks) and with an alcohol content two degrees or higher (it excludes alcohol drinks referred in the Liquor Tax Act, Section 3, Article No. 7 to No. 19; powdered substance which, by dissolution, can be made into a drink with an alcohol content of one degree or higher, according to the Act, Section 2, Article 1; drinks whose characteristics are recognized as similar to that of mirin (sweet cooking rice wine) in accordance with government regulations).
Japanese: 酒類と糖類その他の物品（酒類を含む）を原料とした酒類でエキス分が2度以上のもの（酒税法第3条第7号から第19号までに掲げる酒類、同法第2条第1項に規定する溶解してアルコール分1度以上の飲料とすることができる粉末状のもの及びその性状がみりんに類似する酒類として政令で定めるものを除く）をいう。
English: They are defined as follows: fermented alcohol drinks made from grains, sugars and other ingredients (excluding alcohol drinks referred in the Act, Section 3, Article 7 to 18 and other government ordinances) with an alcohol content of less than 20 percent (the extracted component is two degrees or higher).
Japanese: 穀類、糖類その他の物品を原料として発酵させた酒類（同法第3条第7号から第18号までに掲げる酒類その他政令で定めるものを除く）でアルコール分が20度未満のもの（エキス分が2度以上のものに限る）をいう。
English: This includes drinks other than refined sake, synthetic sake, shochu (distilled spirit), mirin, beer, fruit wine, whisky, brandy, material alcohol, low-malt beer, other brews, spirit, liqueur and powder liquor.
Japanese: 清酒、合成清酒、焼酎、みりん、ビール、果実酒、ウイスキー、ブランデー、原料用アルコール、発泡酒、その他の醸造酒、スピリッツ、リキュール、粉末酒以外の酒類をいう。
English: The low-malt beer popular in Japan since the middle of the 1990s is mainly a kind of beer with a low malt ratio or beer-like alcohol drinks.
Japanese: 1990年代中盤以降日本で親しまれている発泡酒は、主に麦芽比率の低いビールの一種、またはビール風アルコール飲料である。
English: It is less expensive than regular beer and is often criticized as a 'bit inferior' such as lacking in taste or bitterness.
Japanese: 通常のビールに比べると低価格だが、味が薄い、苦みが足りない等の、「ひと味足りない」といった評価が多い。
English: On the other hand it is popular among women and light drinkers as it is lighter than beer.
Japanese: 一方、女性やアルコールを嗜まない層ではビールほど重くなくあっさりしていて飲みやすいという評価もされている。
English: While the sale of beer is on the decline, the low-malt beer market has been expanding and it has been a hot-selling product since its appearance.
Japanese: ビールの売り上げが減少傾向にあるのに対し、発泡酒市場は登場以来拡大しアルコール飲料の売れ筋商品でもあった。
English: However, with the twice-amended liquor tax, it is not as cheap as it was compared with chuhai (a shochu-based beverage).
Japanese: しかし2度の酒税改正により、チューハイなどに比べ、割安感があまり感じられなくなってきたのが実情となっている。
English: Alcohol drinks with a taste similar to beer appeared around 2003 are neither beer nor low-malt beer and are called "the third beer."
Japanese: 2003年頃から登場した、ビールでも発泡酒でもない『第三のビール』と呼ばれる「ビール風味アルコール飲料」がある。
English: They were originally sold by Sapporo Breweries Ltd. (Draft One) and by Suntory Holdings Limited (Super Blue) and one 350ml can is cheaper than that of low-malt beer by 10 yen or more.
Japanese: サッポロビール（ドラフトワン）やサントリー（スーパーブルー）から発売されており、発泡酒よりも350ml缶で10円以上も安い。
English: The alcohol drink called 'the third beer' is now sold by the four major beer manufacturers including Asahi Breweries which began selling its new product, 'Shinnama' (the name changed to 'Shinnama Three' later) on April 20, 2005 and Kirin Brewery which began selling 'Nodogoshi nama' on April 6, the same year.
Japanese: アサヒビールも「新生（しんなま）」（のちに「新生3（しんなまスリー）」に改名）という新商品を2005年4月20日に発売、麒麟麦酒も同年4月6日に「のどごし<生>」を発売することになり、「第三のビール」と呼ばれるアルコール飲料は大手メーカー4社全てが出すことになる。
English: In addition, Suntory at last began selling 'Kireaji nama' as one of 'the third beers' on July 26, 2005.
Japanese: さらに、「第三のビール」の最後発としてサントリーが2005年7月26日に「キレ味<生>」を発売した。
English: Suntory's 'Super Blue' and 'Kin mugi,' Asahi's 'Gokuuma,' Kirin's 'Ryoshitsu Sozai,' Sapporo's 'W-DRY' and 'Southern Star' sold by Orion Beer Co., Ltd. are classified into 'liqueur,' because they are made from low-malt beer and spirits. (This type is also called 'the fourth beer').
Japanese: なお、サントリー「スーパーブルー」および「金麦」やアサヒ「極旨（ゴクうま）」、キリン「良質素材」、サッポロ「W-DRY（ダブルドライ）」、オリオンビール「サザンスター」は発泡酒とスピリッツを原料としているため「リキュール」に分類（このタイプは「第四のビール」とも呼ばれる）。
English: Sapporo's 'Draft One' and 'Umainama' do not contain either barley or malt, but use 'pea protein' instead of malt.
Japanese: サッポロ「ドラフトワン」および「うまい生」は麦も麦芽も一切使用せず、麦芽の代わりに「エンドウたんぱく」を使用。
English: Asahi's 'Shinnama' (now 'Shinnama three') and 'Gubinama,' contain 'soy peptide' instead of malt or barley.
Japanese: アサヒ「新生（しんなま）」（現・「新生3（しんなまスリー）」）および「ぐびなま。」は麦と麦芽の代わりに「大豆ペプチド」を使用している。
English: Suntory's 'Kireaji nama' and 'Jokki nama' (original), contain 'corn.'
Japanese: サントリー「キレ味<生>」および「ジョッキ<生>」（オリジナル）は「とうもろこし」を使用している。
English: Low malt beer in which no barley or malt is used is classified as 'other brews (1).'
Japanese: 麦や麦芽を一切使用しない発泡酒は「その他の醸造酒(1)」に分類する。
English: Beers which contain any ingredients other than barley, water, hops and other additional ingredients are classified as low-malt beer.
Japanese: なお、麦、水、ホップと定められた副原料以外のものを使用したビールも発泡酒に分類される。
English: As a result, beer which contain spices or herbs or fruit beer which contain fruit or fruit juice is used is classified as 'low-malt beer'.
Japanese: そのため、スパイスやハーブを用いたビールや、果実や果汁を用いるフルーツビールも「発泡酒」と区分される。
English: Although low malt beer is particular to Japan, it is sometimes referred to as low malt beer or happoshu by the foreign media.
Japanese: 日本独自のジャンルではあるが、海外メディアではlowmaltbeerやhapposhuと紹介されることもある。
English: The definition of 'draft' in low-malt beer is "what is not heat-treated," and this is the same as the definition of 'draft' in draft beer.
Japanese: 発泡酒にて「生」の定義は、ビールの「生」（生ビール）の定義と同様に『熱処理をしていないもの』が該当する。