nntsuzu/KFTT huggingface dataset:
English: Moreover, just as with simple rice cakes, they are cut into a four-sided shape after being stretched, and kusamochi is often eaten toasted or cooked as an ingredient of zoni (a vegetable soup containing pieces of rice cake) or zenzai (sweet adzuki-bean soup containing pieces of rice cake).
Japanese: また、普通の餅と同様、延ばして四角く切って切り餅とし、焼き餅や雑煮、ぜんざいとして、食事で食べられることもある。
English: The doma (earthen floor) or wooden floor is divided into squares by wooden frames to make a space for several people to sit together.
Japanese: 土間や板敷きの間を木組みによって人数人が座れるほどの四角形に仕切る。
English: Masuseki gradually became popular in theaters showing kabuki (a kind of traditional drama performed by male actors) and ningyo joruri (a traditional drama performed with puppets) from early in the Edo period.
Japanese: 枡席は江戸時代の初め頃から歌舞伎や人形浄瑠璃の劇場で普及しはじめた。
English: Masuseki in small playhouses were generally called 'doma,' and they were the lowest priced seats in the house.
Japanese: 芝居小屋の枡席は一般に「土間｣（どま）と呼ばれ、料金は最も安く設定されていた。
English: A reason why the price was set so low is that early playhouses were not permitted to have a roof.
Japanese: これは初期の芝居小屋には屋根を掛けることが許されていなかったからである。
English: Therefore, if it started to rain, the doma got soaked, with the result that the audience found it difficult to enjoy the play.
Japanese: 雨が降り始めると土間は水浸しになって芝居見物どころではなくなってしまったからである。
English: It was 1724 when the first playhouse with a tiled roof was established, and this enabled the play to be performed even in the rain.
Japanese: 瓦葺の屋根を備えた芝居小屋が初めて建てられたのは享保9年(1724)のことで、雨天下の上演が可能になった。
English: The advent of the wooden floor allowed the seats to be divided permanently, which resulted in the gradual appearance of masuseki from the late 1760s.
Japanese: すると座席を恒常的に仕切ることができるようになり、明和のはじめ頃（1760年代後半）から次第に枡席が現れるようになった。
English: Each masuseki in the playhouse at that time had a seating capacity of seven, which cost 25 monme (old denomination).
Japanese: 当時の芝居小屋の枡席は一般に「七人詰」で、料金は一桝あたり25匁だった。
English: If a stranger sat in the unit, he or she paid one shu (old denomination), one seventh of the price of 25 monme, to 'watch the play with other people sharing a seat,' and this was called 'wari-doma' (sharing a box seat).
Japanese: 一人が飛び込みで見物する場合には「割土間」といって、一桝の料金のおよそ七等分にあたる1朱を払って「他所様（よそさま）と御相席（ごあいせき）」ということになった。
English: On either side of the doma there was a mezzanine style 'sajiki,' which was one-step higher than the other seats, equipped with tatami flooring.
Japanese: 土間の両脇には一段高く中二階造りにした畳敷きの「桟敷｣（さじき）があった。
English: Furthermore, above the sajiki, there were seats with tatami flooring called 'kami-sajiki' composing the top layer of the three layered structure, which was arranged to surround the center of the theater in a U-shape.
Japanese: さらにその上に場内をコの字に囲むようにして三階造りにした畳敷きの「上桟敷｣（かみさじき）があった。
English: Thus, boarding over the whole floor created flexibility in the construction of the auditorium.
Japanese: こうして場内が総板張りになったことで、客席の構成にも柔軟性がでてきた。
English: The reconstruction work on the Nakamura-za Theater in 1802 established a one-step higher doma with a wooden floor in front of the sajiki for the first time.
Japanese: 享和2年(1802)中村座が改築された際に、桟敷の前方に土間よりも一段高い板敷きの土間が設けられたのを嚆矢とした。
English: Doma placed at the rear at a higher level were called 'taka-doma' (raised earthen floor) to distinguish them from the doma in the vicinity of the stage, which were called 'hira-doma' (flat earthen floor).
Japanese: こうして格差がついた後方の土間のことを「高土間｣（たかどま）といい、舞台近くの「平土間｣（ひらどま）と区別した。
English: Before long, zabuton (traditional Japanese cushions used when sitting on the floor) and tabako-bon (tobacco trays, or wooden boxes containing water) were placed in each masuseki.
Japanese: やがてそれぞれの枡席には座布団が敷かれ、煙草盆（中に水のはいった木箱の灰皿）が置かれるようになった。
English: A service where attendants delivered makunouchi-bento (lunch boxes) and drinks from the shibai jaya (tea house located within the theater) to the audience while they sat in the masuseki started at around this time.
Japanese: 枡席に芝居茶屋から出方が幕の内弁当や飲物を運んでくるようになったのもこの頃からである。
English: As a play was a whole day event at that time, from early in the morning to the sundown, people attempted to make the masuseki more 'livable.'
Japanese: 当時の芝居見物は早朝から日没までの一日がかりの娯楽だったので、枡席にもいくらかの「居住性の改善」が求められたのである。
English: New theaters were constructed in each city including Tokyo in the Meiji period, most of which were equipped with masuseki.
Japanese: 明治になると東京をはじめ各都市に新しい劇場が建てられてたが、そのほぼすべてが枡席を採用していた。
English: Although civilization and enlightenment was encouraged in that period, the Japanese preferred 'sitting' on a zabuton to sitting on a chair.
Japanese: 文明開化を謳ったこの時代にあっても、日本人は座布団の上に「坐る」方が居心地が良かったのである。
English: The Kabuki-za Theater, which was completed in 1889 as part of the Engeki kairyo undo (theatrical performance improvement movement), was the first theater to change all the floor seats to chair-based seating, with the result that audiences were forced to 'sit' on chairs.
Japanese: 全席を椅子席にして観客が「腰掛ける」ようにしたのは、演劇改良運動の一環として明治22年(1889)に落成した歌舞伎座が最初だった。
English: As a result, most masuseki were eliminated from theaters in Japan except for those in the traditional small theaters in local cities by the early Showa period.
Japanese: その結果昭和の戦前頃までには、地方の伝統的小劇場を除いて、枡席は日本の劇場からほとんどその姿を消してしまった。
English: As the grand sumo tournament has a historical background of having been developed from kanjin zumo (fund-raising sumo held in aid of a temple or a shrine), it used to be performed irregularly in the precincts of temples and shrines, and lacked its own stadium for a long period.
Japanese: 一方、勧進相撲として発達した大相撲は、その歴史的背景から各地の寺社の境内で不定期に興行されるのが常態で、長らくの専用の競技場を持たなかった。
English: It was not until 1833 that sumo tournaments came to be held on a regular basis at Honjo Eko-in Temple in Edo (old Tokyo).
Japanese: 江戸では天保4年(1833)以降にようやく本所・回向院での相撲興行が定着する。
English: Unlike masuseki in theaters, the masuseki for watching sumo have been a constant feature of the sport.
Japanese: 劇場の場合とは対照的に、相撲興行の場から枡席は一度もその姿を消すことがなかった。
English: From the Meiji period, the dohyo (sumo ring) and the auditorium were built durable enough to last through tournaments lasting several days.
Japanese: 明治以後も大相撲の開催地では、土俵も観客席も数日間の興行に耐えられるだけの仮仕立てで造ればよかった。
English: Therefore, masuseki were adopted as a convenient system because it was possible to easily and freely divide the auditorium through the use of wooden frames.
Japanese: そのため木組みで簡単に客席を仕切ることができる枡席はかえって好都合だったのである。
English: In 1909 the permanent stadium 'Kokugikan' (stadium for national sports, now Ryogoku Kokugikan) was built in the precincts of Honjo Eko-in Temple.
Japanese: 回向院の境内に初めて常設の競技場「國技舘｣（両国国技館）が建てられたのは実に明治42年(1909)になってのことだった。
English: The Kokugikan not only adopted masuseki but also maintained them through its turbulent history, the stadium being burnt down due to repeated accidental fires, and rebuilt following the Great Kanto Earthquake.
Japanese: この常設の國技舘にも枡席が導入され、しかもその後の相次ぐ失火や関東大震災による焼失と再建の際にもそれを存続させた。
English: This became the impetus for masuseki to be recognized as an inseparable tradition as part of the facilities for the grand sumo tournament.
Japanese: このことが、枡席が大相撲の会場とは不可分の伝統として定着する契機となった。
English: As the Imperial Japanese Army took over the Kokugikan during the war, the grand sumo tournaments were held consecutively at Koraku-en garden baseball stadium, a sumo stadium established in the outer garden of Meiji-jingu Shrine, a temporary Kokugikan established in Hamacho Park during the war, at Kuramae Kokugikan from 1950 to 1984, finally being held at Ryogoku Kokugikan since 1985.
Japanese: 國技舘は戦時中に陸軍によって接収され、以後大相撲は後楽園球場・明治神宮外苑の相撲場・浜町公園の仮設国技館を経て、昭和25年(1950)からは蔵前国技館で、昭和60年(1985)以後は両国国技館で興行されるようになる。
English: Comparisons between the atmosphere of the official grand sumo tournament today and that in olden times show that there have been no remarkable changes except for the wood-frame foundations of the masuseki being replaced with steel-frame foundations and the disappearance of the tabako-bon since smoking, which had been permitted in masuseki, was totally prohibited at stadiums by a regulation established in 2005.
Japanese: この間に変ったことといえば、枡席の土台が木組みから鉄骨組みになったこと、そしてそれまで枡席では認められていた喫煙が平成17年(2005)から全面禁止となり、枡席にあった煙草盆が姿を消したことぐらいなもので、今日目にする大相撲本場所の模様は、往時のそれとほとんど変わらないものとなっている。
English: Ryogoku Kokugikan, Osaka Prefectural Gymnasium, Aichi Prefectural Gymnasium, and Fukuoka Convention Center, the venues where the official grand sumo tournament is held today, have adopted the masuseki of taka-doma type for almost all the seats on the first floor.
Japanese: 今日大相撲本場所が行なわれる両国国技館・大阪府立体育会館・愛知県体育館・福岡国際センターでは、いずれも一階席のほぼ全席が高土間式の枡席となっている。
English: The permanent floor mounted on a foundation made of fire-resistant building materials in Ryogoku Kokugikan, as well as the temporary steel-framed floor of the other three facilities, are divided into square spaces, each square measuring about 1.5 m across.
Japanese: 国技館は耐火建材の土台にのった恒常床、他の三会場は鉄骨組みの仮設床が、それぞれ約1.5メートル四方の枡に仕切られた。
English: The majority are the traditional 'masuseki for four,' in which four zabuton are squeezed side by side into the small space.
Japanese: その大多数が伝統的な「四人枡」で、枡の中には4枚の座布団が所狭しと敷かれている。
English: The definition of 'masuseki for four' is 'the square has a seating capacity of four.'
Japanese: 「四人枡」とは、「その枡には4人まで坐ることができる」という意味である。
English: However, since the cost is fixed for the whole masuseki, the cost borne by each person is higher if it is occupied by a smaller number.
Japanese: しかし料金はあくまでも枡ごとの料金なので、頭数が少ないと一人当たりの負担が増加する。
English: For instance, when the charge for Masuseki C is 36,800 yen, the cost is 9,200 yen per person if the masuseki is occupied by four.
Japanese: 例えば3万6800円の枡席Cを、4人で使えば一人当たり9200円になる。
English: Similarly, the cost is 12,267 yen per person if occupied by three, and as high as 18,400 yen per person if occupied by two.
Japanese: 3人で一人当たり1万2267円、2人だと一人当たり1万8400円という高額の負担となる。
English: Therefore, almost all 'masuseki for four' are used by four people, even if they feel cramped in such a confined space.
Japanese: このため少々窮屈でも「四人枡」はやはり四人で使っているのがほとんどである。
English: In fact, considering the larger physical nature of today's Japanese, sharing a roughly 1.5 m square space between four people can be quite cramped.
Japanese: 実際、約1.5メートル四方に4人が坐るというのは、今日の日本人の体格からみるとかなり窮屈な状態である。
English: After the attendants have brought lunch boxes and drinks, the masuseki becomes so cramped people can hardly find room to put their feet.
Japanese: そこに出方が弁当や飲物を運んでくると、もう足の踏み場もないほどになってしまう。
English: As part of an initiative aiming to put the brakes on declining audience figures, the Japan Sumo Association introduced 'masuseki for two' as an experiment by selling special limited tickets for the tournament at Ryogoku Kokugikan, however, this has not proved popular.
Japanese: 国技館では昨今の観客数の減少に歯止めをかける改革の一環として、特別限定チケット「二人枡」を試験的に導入したが、その数はまだ極めて少数に止まっている。
English: On the other hand, following requests from customers, each facility in Osaka, Nagoya and Fukuoka have begun to introduce 'masuseki for two' and 'masuseki for three.'
Japanese: 一方、大阪・名古屋・福岡の各会場でも観客の要望に応えるかたちで「二人枡」や「三人枡」を新たに導入し初めている。
English: One more problem connected to masuseki for enjoying the grand sumo tournament relates to the way tickets are sold.
Japanese: 大相撲の枡席をめぐるもう一つの課題として、その購入方法の問題があげられる。
English: "Masuseki" sounds simple enough, but there are various types ranging from masuseki near to the dohyo to masuseki placed quite far back, as well as masuseki from which people can enjoy a good view of the dohyo to masuseki from which people have difficulty getting a clear view of the event.
Japanese: 一概に枡席といっても、そこには土俵に近いものから遠いもの、土俵が観やすいものから観にくいものいものなど、さまざまな条件がある。
English: In Ryogoku Kokugikan, however, almost all the masuseki have been graded as 'excellent,' and provide people with a good view of the dohyo, but these are monopolized by 20 sumo-jaya restaurants (tea houses located within the facility) called 'sumo annai-jo' (sumo information offices).
Japanese: ところが国技館では、一般に「良い枡席」と考えられている枡席のほぼすべてを「相撲案内所」と呼ばれる20軒の相撲茶屋が占有している。
English: Therefore, people are unable to buy the tickets for the 'excellent' masuseki without asking these restaurants for mediation.
Japanese: これらを通してでなければ良い枡席のチケットは購入することができない。
English: Certainly, it is true that people can buy tickets for masuseki from ticket agencies and on the Internet, however, in the present circumstances they can only obtain tickets where they do not enjoy a good view of the dohyo.
Japanese: 各種プレイガイドやインターネットでも枡席のチケットを購入することはできるが、それでは観にくい枡席しか取れないというのが現状である。
English: Oshibori refer to wet hand towels that are served at restaurants and other places for customers to wipe their hands.
Japanese: おしぼりは、日本では客向けに飲食店などで使用される、手を拭く道具である。
English: The word 'oshibori' is usually written all in hiragana (as おしぼり) and seldom written using kanji in combination with hiragana such as 'お絞り' and '御絞り.'
Japanese: 通常はひらがなで表記し、漢字を交ぜた「お絞り」「御絞り」と書くことはあまりない。
English: In places like mahjong shops, warm oshibori are sometimes called "atsu shibo" and cold oshibori "tsume shibo."
Japanese: 雀荘などでは、温かいおしぼりをアツシボ、冷たいおしぼりをツメシボと略すこともある。
English: The most commonly known oshibori is a piece of terry cloth soaked in water and wrung to remove excess water, which is served to wipe hands with before or during a meal.
Japanese: 最も一般的なおしぼりは、タオル地の布片を水に浸して絞り、適度に湿ったものとすることで、食事前や食事中などに食卓において手を拭くのに便利なように供したものである。
English: The piece of cloth used for oshibori is twisted or folded into the shape of a long bar and served either sealed in a plastic bag or placed on an 'oshibori tray.'
Japanese: 布片は巻くか畳むなどして細長く成形され、ビニールに密封されるかまたは「おしぼり受け」に乗せて出されることが多い。
English: It is made into the shape of a long bar even when it is not served on a tray, except when it is served attached to a lunch box.
Japanese: 受けを用いない場合であっても細長く成形されるが、弁当などに添付される場合にはその限りでない。
English: Alcohol or liquids containing stabilized chlorine dioxide are sometimes used instead of water for paper oshibori.
Japanese: 紙製の場合にはアルコールや安定化二酸化塩素等を含有する液体を用いることもある。
English: Paper oshibori, which can be folded into thin packages, are often attached to food sold in stores, such as lunch boxes, and used to wipe hands with before eating.
Japanese: 布片を用いる場合と比べて、畳んで収納するとごく薄いパッケージに入れることができるために、弁当などの市販の食品に予め添付して喫食前の手の清拭に用いるよう供されることがある。
English: Products known as wet tissue paper, which is unwoven fabric soaked in ethanol and other liquids, are available in stores and used in homes and offices as substitutes for oshibori.
Japanese: また、不織布をエタノールなどに浸したウェットティシュという製品が市販され、一般家庭やオフィスなどでおしぼりの代用として使われている。
English: At bars and nightclubs that provide individual customer service, oshibori are unfolded and handed directly to customers by 'hostesses' and 'hosts.'
Japanese: 接客サービスを提供するバーやクラブなどでは、ホステスやホストが客におしぼりを開いて手渡すのが一般的である。
English: Customers wipe their hands and faces with oshibori and put them on 'oshibori trays' on their tables to use them again when their hands or tables get dirty.
Japanese: 客は手や顔などを拭き、おしぼりはそのままテーブルの「おしぼり受け」に乗せておき、手やテーブルが汚れた時に再び使う。
English: Oshibori can be served warm by soaking them with hot water or steam, or served cold by soaking them with water and cooling them in a refrigerator, as is done in summer.
Japanese: 水分を与える際に、温水ないしはスチーム等により適度に温かい水分を布片にしみこませることによって、温かいおしぼりとしたり、水分を含ませた状態で冷蔵等することで夏季等に用いるのに適した冷たいおしぼりとしたりすることが可能である。
English: Although oshibori are usually served to customers for them to wipe their hands, they are sometimes used to wipe body parts other than hands.
Japanese: 本来的には、手を拭くために供するものであるが、一部には手以外の身体の部位を含め拭くために用いられることもある。
English: Steamed towels that are used in barbershops to provide moisture to facial hair and skin when shaving are also oshibori in the broad sense of the term.
Japanese: また、理容室では髭剃などの際、髭や皮膚に水分を与え剃りやすい状態にする為に蒸しタオルが使われるが、これも広義の意味ではおしぼりの一種である。
English: These steamed oshibori used in barbershops are often provided by rental oshibori companies, which are described below.
Japanese: また、この理容室の蒸しタオルを、後述する貸しおしぼり業者が取り扱っている事も多い。
English: Restaurants and other facilities that use oshibori in large quantities sometimes use rental oshibori services instead of making oshibori by themselves.
Japanese: 飲食店などで大量に供する場合、自店にておしぼりを準備するのではなく、おしぼりを用意する業者によるレンタルが利用されることがある。
English: Rental oshibori are served in thin, transparent plastic bags (made of polyethylene film) and are collected by rental companies after they have been used.
Japanese: 一般には、その場合薄い透明のビニール状（PEフィルム）の袋に収められて利用に供され、使用後は業者に返還される。
English: End-of-life oshibori are normally disposed of, but they are also often recycled by recycling companies to be used as dusters.
Japanese: 利用不可能になったおしぼりは廃棄されるがダスターとして専門の業者によりリサイクルされることも多い。
English: The average number of times that an oshibori is leased (that is to say, their durability) is approximately 25.
Japanese: おしぼりの平均レンタル回数（つまり耐久性）はおよそ25回となっている。
English: Some oshibori rental companies have connections with gangster organizations and these companies charge restaurants exorbitant fees as 'bodyguard service fees' for oshibori services, creating social problems by providing sources of finance for criminal organizations.
Japanese: また、貸しおしぼり業者の一部には企業舎弟として暴力団と繋がりを持ち、法外な価格で飲食店におしぼりを提供して「みかじめ料」を得ているものが見られ、犯罪組織の資金源の一つとして社会問題化している。
English: Japan Airlines began to provide international passengers with an oshibori service before landing in 1959.
Japanese: 1959年より日本航空は国際線で離陸前の搭乗客におしぼりを提供し始めた。
English: As the oshibori service gained popularity among passengers, some airlines of countries other than Japan also started to serve oshibori.
Japanese: このサービスが好評で、日本以外の航空会社でも国際線で熱いおしぼり出すようになった。
English: There are oshibori companies in New Zealand, Australia and the United Kingdom.
Japanese: また、海外でもおしぼり会社は、ニュージーランド()、オーストラリア()、イギリス()()にある。
English: Kijoshu sake is a sweet Japanese rice wine with a unique thickness brewed using sake instead of water.
Japanese: 貴醸酒（きじょうしゅ）とは、水の代わりに酒で仕込んだ酒で、独特のとろみのある甘口の日本酒である。
English: Ordinary sake is brewed by mixing rice and water in the ratio of 100 to 130, while kijoshu sake is brewed by mixing rice, water and sake in the ratio of 100, 70 and 60.
Japanese: 通常の日本酒は、米100に対して水130を使って造るが、それに対して貴醸酒は米100に対して水70と酒60を仕込み水のように使って造る。
English: Although sake is ordinarily used only in the last stage of the three-stage brewing of kijoshu sake (called "nihonshu dome"), more luxurious methods of using sake instead of water through all stages of brewing are also being studied.
Japanese: 仕込み酒は、三段仕込みの最終段階である日本酒醪（とめ）において、仕込み水の代わりに使われる製法が多いが、初めから終わりまですべての仕込み水の代わりに酒を用いるという、いわばより贅沢な製法も研究されている。
English: High-quality water drawn from wells excavated by sake breweries is used for the brewing of ordinary sake instead of tap water used in homes.
Japanese: 通常の酒の仕込みに使われる水は、一般家庭で使っている水道水ではなく、酒蔵が独自に開井した高品質の日本酒水である。
English: Nevertheless, brewing water is much less expensive than the sake used for the brewing of kijoshu sake.
Japanese: それでもコストという面から考えると、貴醸酒の仕込みで使う酒から考えると、タダに近いほど安価であるといえる。
English: This means that considerable costs are involved in the manufacture of kijoshu sake.
Japanese: それほど、貴醸酒がいかにコストをかけて造られているかということがわかる。
English: Many kijoshu sake varieties are brewed as pure Japanese rice sake (called "junmaishu" in Japanese), and although there are variations in the optional descriptions given based on the standards for the labeling of the brewing methods and quality of refined sake defined by the National Tax Agency, all kijoshu sake varieties, brewed with sake, have a strong taste, lingering sweetness, a pleasant sour taste and a fresh aftertaste, along with deep flavors that make them suitable as an aperitif or digestif.
Japanese: 多くの貴醸酒が日本酒純米酒としての造りで、また日本酒国税庁の清酒の製法品質表示基準による任意記載事項、日本酒国税庁の清酒の製法品質表示基準による任意記載事項などのバリエーションがあるが、酒を酒で仕込むだけあって味も極めてこく、濃醇な甘みと適度な酸味やすっきりとした後味を持ち、食前酒や食後酒向きの奥行きの深い味わいを有している。
English: Another characteristic common to these kijoshu sake varieties is that the quality of the sake is maintained for a long period of time and as they gain in maturity in barrels, they develop a deep amber tint and a smooth texture.
Japanese: 長期保存しても酒質が保たれることも特徴の一つで、貯蔵しているとだんだん重厚な琥珀色になっていき、いっそうまろやかな舌触りが加わっていく。
English: It is common that kijoshu sake is cooled in the refrigerator and drunk on the rock.
Japanese: 冷蔵庫で冷やして、オンザロックで飲まれるのがいまのところ一般的な飲み方のようである。
English: The concept of kijoshu sake was conceived by the National Brewery Institute based on an ancient description of Japanese sake written by a brewery master of the Sake Brewery Division of the Imperial Household Agency that appears in a legal document of the Heian period, "Engishiki" (an ancient book for codes and procedures on national rites and prayers) (published in 927).
Japanese: 貴醸酒は、国立醸造試験所が、日本酒中古の日本酒古文書『延喜式』（927年）に記されている宮内庁造酒司による古代酒の製法「しおり」をもとに考案した。
English: Although Kijoshu sake was not as yet available in large quantities in the market in 2006, the Kijoshu Sake Association has already been established and some of its member breweries are actively engaged in the research and development of kijoshu sake.
Japanese: 2006年現在、まだそれほど一般市場には出回っていないが、貴醸酒協会が設立され、いくつかの酒蔵が加盟して開発や研究が進んでいる。
English: Hikimayu is a makeup technique applied from the Nara period to the Edo period, meaning to shave or pull out eyebrows.
Japanese: 引眉（ひきまゆ）とは、奈良時代から江戸時代にかけておこなわれた化粧法で、眉を剃る、または抜くことを意味する。
English: After shaving or pulling out eyebrows, oval-shaped 'tenjo-mayu' eyebrows were drawn with ink at positions higher than the removed eyebrows.
Japanese: 眉を剃る、または抜いたあと、除去した眉よりも高い位置に「殿上眉」という長円形の眉を墨で描く。
English: From around the mid Heian period, it was adopted into the genpuku (coming-of-age) ceremonies for male nobles and generals of the Taira family.
Japanese: 平安時代中期頃から男性貴族、平家の武将等の元服の時にも行うようになった。
English: From the Muromachi period on, the position of the tenjo-mayu became still higher, and the eyebrow style came to be incorporated into Noh masks.
Japanese: 室町時代以降は殿上眉の位置はさらに高くなり、能面にも写されるようになった。
English: From the Edo period on, hikimayu came to be limited to women who meet the conditions below, and was applied together with ohaguro at genpuku ceremonies.
Japanese: 江戸時代では以下に該当する女性のみの習慣となり、元服の際にお歯黒とセットで行われたものである。
English: Married women in general (apply both ohaguro and hikimayu, except for women married to samurai families who were to apply hikimayu after giving birth to a child).
Japanese: 既婚女性全般(お歯黒を付け、引眉する、但し武家（武士）の妻は出産後に引眉する)
English: Unmarried women from age 18 to age 20 (even when applying ohaguro, hikimayu was optional).
Japanese: 18～20歳以上の未婚女性(お歯黒を付けても引眉する場合としない場合有り)
English: Until the mid Edo period, the original shapes of the eyebrows were drawn with dilute ink after they were shaved or pulled out.
Japanese: 江戸中期までは眉を剃る、または抜いたあと、元々の眉を薄い墨でなぞる。
English: In theatrical performances and ukiyoe (Japanese woodblock prints), eyebrows were drawn in pale blue after they were shaved or pulled out, which is a technique called seitai.
Japanese: なお、演劇や浮世絵などでは剃った跡を薄い青で表現する場合が多い、これを青黛と呼んでいる。
English: Wearing ohaguro without shaving eyebrows is referred to as genpuku.
Japanese: なお、お歯黒を付けても眉を剃らない場合もあり、この場合は元服と呼ばれる。
English: Other examples of shaving eyebrows are often seen in pictures and ukiyoe prints depicting girls from around age 2 to 12 produced from the end of the Edo period to the Meiji period.
Japanese: この他、幕末から明治時代にかけての写真や浮世絵に、2歳から12歳くらいの少女が、眉を剃ってるものをよく見かける。
English: After the civilization and enlightenment, both hikimayu and ohaguro declined and almost died out by the mid Meiji period.
Japanese: 文明開化以降はお歯黒とともに衰退し、明治時代中期にはほとんどみられなくなった。
English: Kikizake originated as a sensory evaluation conducted at sake breweries to decide whether the sake quality is eligible for shipping.
Japanese: 本来は酒蔵において酒質が出荷できる品質を満たしているかをチェックするための官能検査である。
English: It also refers to simply tasting sake at 'sake tasting events' held by izakaya bars and sake retailers, some of which developed into tasting competitions.
Japanese: だが、居酒屋や酒販店が「利き酒会」と称して単に酒の味見をすることにも使われ、またその能力を競う競技会も開かれるようになった。
English: In the food business, it is a skill much like that of wine sommeliers required for giving advice tailored to each customer's palate or exploring matching food.
Japanese: フードビジネスの世界ではワインにおけるソムリエのように、客の好みに合せたアドバイスを行い、食べ物との相性を知る為にも必要な技術である。
English: Use a sake tasting cup, commonly called 'janome,' which is a white ceramic cup with two concentric circles in dark blue painted inside the cup on the bottom.
Japanese: 利き猪口、通称「蛇の目」と呼ばれる、白地で底面に二重の紺色の同心円が描かれた陶製の容器を用いる。
English: Check the color over the white surface, and clarity (color criteria for sake) over the borders of white and indigo colors.
Japanese: 白地の部分で色を見、藍色と白地の境目で透明度（日本酒色の表現）を見る。
English: High clarity is a sign of high carbon filtration fraction, in which case the flavor is often bland.
Japanese: 透明度が高いものは炭素による濾過率が高いため、風味も淡い場合が多い。