nntsuzu/KFTT huggingface dataset:
English: Katsudo benshi is officially called "katsudo shashin benshi" (lit. moving picture narrator), because he or she narrates "katsudo shashin" (moving pictures).
Japanese: 活動写真を弁ずるというところから活動写真弁士（かつどうしゃしんべんし）と呼ばれる。
English: Historically speaking, katsubenshi is an incorrect name, but the name is highly likely to become common in Japan from now on because this word makes it easy to specifically describe silent movie narrators.
Japanese: 史的には誤用であるが「活弁をする人」という意味を表現する上で分かり易く、今後は広く用いられる可能性が高い。
English: The first movie to be shown in Japan was on November 25, 1869, at the Kobe Shinko Club.
Japanese: 日本で映画が初めて公開されたのは、明治29年（1896年）11月25日の神戸神港倶楽部においてであった。
English: The imported kinetoscope was completely unknown to Japanese people at the time and the film was very short, so it was necessary to have a movie interpreter to explain the device and liven up the audience in order to make the movie sustainable as a show.
Japanese: 輸入品のキネトスコープは日本人にとっては全く未知の装置であり、またフィルムもたいへん短いものであったため、映画を興行として成り立たせるためには、機械の説明をして、場を盛り上げる説明者が必要だった。
English: It was Hoteiken UEDA, the first katsudo benshi, who met the demand with his fluent speech.
Japanese: この要求に応じる形で口上を述べ、弁舌を振るったのが活動弁士の元祖、上田布袋軒なる人物である。
English: Every one of these movies was accompanied by a narrator, so we can regard it as logical that the Japanese movie industry had established the peculiar performance style of having a katsudo benshi.
Japanese: それらのどの興行にも説明者が付いていた事実から、日本が活動弁士という特異な興行・芸能形態を確立する必然性を見て取ることが可能である。
English: The details of those movies released for the first time in Japan are shown below, and they are classified according to the projector used for the movie.
Japanese: 以下に挙げるのは、日本における映画の初公開（映写機別）の詳細である。
English: Early movies were mostly the silent, so had no actors' voices or music.
Japanese: 初期の映画はほとんどが無声映画（サイレント映画）であり、作品中では出演者の声や音楽が一切流れなかった。
English: In Europe and America, movies had the shots of lines and background briefings shown on screen (see image) and also had musical accompaniment, but in Japan, language, cultural background and other factors different from the West meant that simultaneous narration was demanded.
Japanese: 欧米では映画の中に挿入されるセリフや背景解説のショット（図を参照）と伴奏音楽によって上映されていたが、日本では言語や文化背景の相違も影響し、上映する際には口頭で説明することが求められた。
English: Japan has various kinds of storytelling arts, and in those days, there already existed the established culture of narration, which was shouldered by, for example, "tayu" (a storyteller in "ningyo joruri" [traditional Japanese puppet theater]) accompanied with "shamisen" (the three-stringed Japanese banjo), "degatari" (the musicians who appear on stage of Kabuki [the classical Japanese dance-drama]), and a talker in "utsushie" (also called "nishiki-kagee," a magic lantern picture).
Japanese: 日本は話芸の文化が多彩であり、特に人形浄瑠璃における太夫と三味線、歌舞伎における出語り、写し絵、錦影絵の解説者といったナレーション文化がすでに定着していた。
English: Therefore, it seems natural for a storytelling artist to have appeared on stage and narrated movies.
Japanese: したがって、説明を担う話芸者が舞台に登場することは自然な流れであったと考えられる。
English: There therefore emerged in Japan the peculiar occupation (and its culture) that he or she wrote a script in accordance with the movie content, and that he or she spoke it simultaneously as the movie ran.
Japanese: そのため、日本においては、映画作品の内容にあわせて台本を書き、上映中に進行にあわせてそれを口演する特殊な職業と文化が出現した。
English: With few forms of entertainment available before World War Ⅱ, movies played a central role, so katsudo benshi became active and some popular ones emerged including Rakuten NISHIMURA, Musei TOKUGAWA, Mitsugu OKURA, Raiyu IKOMA, Shiko KUNII, Kinpa SHIZUTA, Tenro TANI, Ichiro YAMANO, Shuichi MAKINO, Koro GOTO, Shiro IZUMI, Yoshiro SATOMI, Shunsui MATSUDA, and Shiro OTSUJI.
Japanese: 戦前には娯楽が少ない中で映画がその中心を占め、活動弁士もその状況に応じて活躍するようになり、西村楽天、徳川夢声、大蔵貢、生駒雷遊、國井紫香、静田錦波、谷天郎、山野一郎、牧野周一、伍東宏郎、泉詩郎、里見義郎、松田春翠、大辻司郎のような人気弁士も現れるようになった。
English: Katsudo benshi sat sideways on stage, and narrated while watching the audience and the screen (at the back of the stage) alternately.
Japanese: 弁士は舞台上でななめに構え、奥のスクリーンと観客席を交互に見ながら語った。
English: However, the technological development of movies produced and popularized the talkie, so katsudo benshi became unnecessary.
Japanese: しかし、映画の技術が発達して、音声が入るトーキーが普及するようになって以後は、活動弁士は不要となってしまう。
English: Therefore most katsudo benshi were forced to give up their occupation, and many of them entered new vocations including professional storytellers (including a comic storytellers), picture-story show performers, masters of ceremonies.
Japanese: このため、大半の活動弁士が廃業に追いこまれ、その多くが漫談や講談師、紙芝居、司会者などに転身した。
English: A high degree of conversational skill was necessary for katsudo benshi to narrate movies, and this conversational (and compositional) ability was useful for their new jobs, including those of entertainers.
Japanese: 活動弁士には映画の解説を行う際に話術が高く要求されるため、その優れた話術や構成力がそのままタレントなどとなっても活かせたのである。
English: However, there were some katsudo benshi like Sadaaki SUDA (the biological older brother of Akira KUROSAWA), who committed suicide because he could not change his job, tried in vain to get better treatment with a strike, and fell into despair.
Japanese: なかには須田貞明（黒澤明の実兄）のように転身を図ることもできず、ストライキによる待遇改善の要求に失敗、精神的な挫折により自ら命を絶った者もいた。
English: Even today, there exists not a small number of movie theaters that show silent movies, and so there are also a significant number of katsudo benshi to narrate these movies.
Japanese: 現在でもサイレント映画を上映する映画館は少なからず存在し、その上映のために活動弁士も少なからず存在している。
English: At present, some katsudo benshi are active mainly in Tokyo, such as Yata ASO, his daughter Koyata ASO, Midori SAWATO, Midori's pupils from 2002 (Mami SAKURAI, Yuko SAITO, and Ichiro KATAOKA), Akiko SASAKI, Hirono YAMADA (a movie director and katsudo benshi), and Raiko SAKAMOTO who narrates classical silent movies and the animated movies which he creates.
Japanese: 現在の活動弁士として、麻生八咫とその娘の麻生子八咫、澤登翠とその弟子の桜井麻美、斎藤裕子、片岡一郎（以上2002年に澤登翠に入門）、その他に佐々木亜希子、映画監督と活動弁士を兼業している山田広野、古典作品及び自作アニメに活弁を付ける坂本頼光などが東京を中心に活動している。
English: Other active katsudo benshi include Koji WAKA in Nagoya, Yoichi INOUE and Taiji KOSAKI in Osaka who narrates movies while rolling the hand projector.
Japanese: また、名古屋にはわかこうじ、大阪に井上陽一、手廻し映写機で上映と活弁をする小崎泰嗣などが活動している。
English: However today there are very few, Midori SAWATO is one of these few, who can make their living exclusively by movie narration, so most katsudo benshi have sidelines such as television voice acting like Vanilla YAMAZAKI, or as film directors like Hirono YAMADA.
Japanese: しかし、活動弁士を生業として、それのみで生活できるのは現在では澤登翠などごくわずかであり、大半の活動弁士は、山崎バニラのように声優などのテレビ出演や、山田広野のように映画監督など、副業を持っている場合が多い。
English: "Chakyo" (The Classic of Tea) is a book written by Lu Yu around eighth century in Tang Dynasty China.
Japanese: 『茶経』（ちゃきょう　茶經）は、8世紀頃中国・唐の、陸羽によって著された書物である。
English: Chakyo is the oldest book on tea, and it is thought to have been written around 760.
Japanese: 茶に関する最古の典籍であり、760年前後に撰述されたものと考えられている。
English: The content mentioned below was written in perfect order, and are profound enough for the work to have "Classic" in its title.
Japanese: 以下に示す内容を、整然と著述しており、「経」字を書名とするに足る深みを持っている。
English: However, the book was written about brick tea, which different from the non-powdered & powdered green tea popular in Japan.
Japanese: 但し、本書で述べている茶は、団茶であり、日本の煎茶や抹茶とは異なっている。
English: Nevertheless, its content describes more than just how to drink tea, and spiritual descriptions that led to the Japanese tea ceremony can be seen.
Japanese: しかし、その内容には、飲茶法を超えた、茶道に結びつくような精神的な記述も見ることができる。
English: Chapter 10 : Recommendation to transcribe the text of Chakyo on a scroll or the like for hanging on a wall
Japanese: 十之図・・・（茶経の本文を書き出したものを茶の席に掛けておくように勧めている）
English: A shochumimai is a letter sent to acquaintances to ask how they are doing in the mid-summer.
Japanese: 暑中見舞い（しょちゅうみまい）とは、暑中に知人などへ安否を尋ねるために出した手紙のこと。
English: According to Nijushisekki (24 divisions of the old calendar), a greeting card written after the end of the rainy season in the destination area is called shochumimai.
Japanese: 二十四節気に基づく目安としては、相手先の居住環境が梅雨明けしてからの書き込みが暑中見舞いとされる。
English: Japan Post Holdings Co., Ltd sells Summer Greetings Postcards for shochumimai.
Japanese: 日本郵政では、暑中見舞い用に、「夏のおたより郵便葉書」を発売している。
English: The word 'kaeshi' is an abbreviation of 'nikaeshi', a seasoning used as a soba (buckwheat noodles) dipping sauce.
Japanese: かえしとは「煮かえし」の略された物で、蕎麦汁（そばつゆ）に使われる調味料。
English: The sauce used before mixing with soup for ramen (Chinese soup noodles) may also be called kaeshi.
Japanese: また、ラーメンにおいてもスープで割る前のタレの事をかえしと呼ぶ事がある。
English: Made by adding sugar and mirin (sweet cooking rice wine) to soy sauce before leaving to stand for a while.
Japanese: 醤油に砂糖、みりん（場合によっては日本酒など）を加え、しばらく寝かせる事によって作られる。
English: - Heating a small amount of soy sauce and adding sugar and mirin to it, then blending it with unheated soy sauce.
Japanese: -少量の醤油を加熱して砂糖、味醂を加えた物を非加熱の醤油に混ぜ合わせる。
English: Restaurants make their own kaeshi, and the recipe and preparation method are often kept secret because it defines a restaurant's taste more than stock.
Japanese: 店毎に作られ、出汁以上に店の味を決定付ける物であることから、店の秘伝とされる事も多い。
English: In addition, the soup mixing soup stock containing large amount of Kaeshi for dipping soba is called Karatsuyu (spicy soup), and the soup mixing soup stock containg small amount of Kaeshi for hot soba is called Amatsuyu (mild soup).
Japanese: なお、つけ蕎麦用にかえしを濃く出汁で割った汁を辛汁（からつゆ）、温かい蕎麦用に薄めに出汁で割った汁を甘汁（あまつゆ）という。
English: Once again adding mirin to kaeshi and letting it stand produces what is called gozen-gaeshi or uwa-gaeshi, which is used to make zaru-soba (soba topped with sliced nori seaweed served on a latticed bamboo tray) sauce.
Japanese: かえしにさらに味醂を加え寝かせた物を御膳（前）がえし（ごぜんがえし）または上がえしといい、ざる蕎麦用のざる汁に使われる。
English: However, only difference between mori-soba (soba served on a small wickerwork tray) and zaru-soba is the addition of sliced nori seaweed in most restaurants today, and very few restaurants serve zaru-soba using gozen-gaeshi.
Japanese: しかし現在ではもり蕎麦とざる蕎麦の違いは海苔だけの店が多く、御前がえしを利用したざる汁を出す店は非常に稀である。
English: Originally referred to a soy-based sauce, and most restaurants used a sauce made by boiling down broth of roast pork.
Japanese: 元々は醤油ダレの事であり、チャーシューの煮汁を煮詰めた物を使う店がほとんどであった。
English: Though most restaurants make their own soup today and the recipes vary greatly from restaurant to restaurant, it is basically made by boiling down with ingredients which release soup stock.
Japanese: 現在は専用に作る店が多く、作り方も店によって大きく異なるが、基本的には出汁の出る物と一緒に煮詰めて作る。
English: As the variety of tastes of ramen has increased, it is also used as a collective term for sauce including miso-dare (miso-based sauce) and shio-dare (salt-based sauce).
Japanese: ラーメンの味が増えた事に伴い、味噌ダレ、塩ダレなども含めタレの総称としても使われる。
English: It was composed by a blind musician, Kengyo (the highest title of the official ranks within the Todo-za (the traditional guild for the blind)) YOSHIZAWA, who was active in Nagoya and Kyoto during the Manen and Bunkyu eras at the end of the Edo Period.
Japanese: 幕末の万延、文久頃、名古屋、京都で活躍した盲人音楽家吉沢検校が作曲した。
English: A poem of Karagoromo was taken from "Shin Kokin Waka Shu" (New Collection of Ancients and Modern Poems), and it was composed with the new koto tuning method called 'Shinkokin tuning' (New Ancient and Modern tuning) devised by Yoshizawa himself.
Japanese: 新古今和歌集から唐衣の歌を採り、吉沢自身が考案した「新古今調子」という新たな箏の調弦法によって作曲されている。
English: The origin of karaginu was a sleeveless jacket like a vest called karaginu (背子) introduced from Tang Dynasty China, of which an example remains in the Shosoin Treasure House.
Japanese: 唐衣（からぎぬ）の起源は唐から渡来した背子（からぎぬ）というベストのような袖のない上着で、正倉院にも残っている。
English: Though it was originally waist-length, during the Muromachi Period it took on the form with a longer front panel than back panel like current examples.
Japanese: 当初の着丈は腰まであったが、室町時代になると現在のように前身頃の方が後ろ身頃より丈が長い形式となる。
English: Since it is worn on the top of juni-hitoe and a visible kimono, it is usually made with expensive cloth such as futae orimono (silk double weave).
Japanese: 十二単で一番上に羽織り、目に付く着物のため、二陪織物（ふたえおりもの）の様な高価な生地で調製するのが約束とされる。
English: The cloth of karaginu depends on social status, and also varies from to time to time under the influence of sumptuary law.
Japanese: 唐衣の生地は、身分により異なり、また奢侈禁制の影響を受けてその時々でも変わる。
English: Only certain women were allowed to wear the texture called 'orimono' (a term referring to high-grade figured textile) with blue (kikujin or greenish color) and red (reddish purple).
Japanese: 青色（麹塵・緑系の色）や赤色（赤紫）の「織物」（高級な紋織物をさす語）とよばれる地は、特に許された女性しか着用できなかった。
English: According to "Saiguki" (exemplary book on Heian rituals), the ones dyed with a wave pattern (many were substituted by drawing) called 'suri-karaginu' (dyed karaginu) or 'kaibu-karaginu' (ocean pattern karaginu), and red mezome-mo (tie-dye clothes) were used for important ceremonies such as Sechi-e (seasonal court banquets), and this practice continued until the medieval period.
Japanese: また、『西宮記』によると節会などの重い儀式には「摺唐衣」もしくは「海浦唐衣」とよばれる波の文様を摺った（描き絵の代用品も多い）ものと、赤い目染裳が用いられ、そのしきたりは中世まで継続した。
English: In the recent times, for women under 40, the starch is pasted thickly to a smooth panel as a lining and coated with flat and smooth layer of starch to glaze, which is called itabiki (panel work).
Japanese: 近世は40歳未満の女性は裏地に板引といって糊を厚く引き、滑らかな板に張って平滑な糊の層でコーティングして艶を出した。
English: Blue Karaginu is woven with green warp and yellow weft, and the yellow lining is added in the Yamashina school.
Japanese: 青色唐衣は経糸緑、緯糸黄で織り、このとき、山科流では黄色の裏をつける。
English: At her wedding, Princess Chichibu Setsuko wore karaginu with green warp and weft, and a green lining, but this was referred to as blue, which may be a new definition that arose in early modern times.
Japanese: なお、秩父宮妃勢津子は婚礼の時経緯とも緑の、緑裏の唐衣を用いて青色と称したが、近代の新儀であろう。
English: Wearing white karaginu and omotegi (outer clothes) for the investiture of the Crown Princess was a customary practice after the mid-Heian Period.
Japanese: また立后のときは唐衣と表着に白を用いるのが平安中期以降の慣例である。
English: Based on this, the fabric for the empress's clothing worn during the enthronement ceremony have been fixed as a combination of white karaginu and omotegi in greenish color since the Taisho Period.
Japanese: これらを参照して大正以降即位礼の皇后の料は白唐衣に緑系統の表着という組み合わせに固定化した。
English: Hoshigaki is a kind of dried fruit made by drying Japanese persimmons.
Japanese: 干し柿（ほしがき）は、ドライフルーツの一種で、カキノキの果実を乾燥させたもの。
English: The process for making Hoshigaki has also been brought to California, U.S.A. by Japanese immigrants.
Japanese: 日系移民によってアメリカ合衆国のカリフォルニア州にも干し柿の製法が伝えられた。
English: In order to make Hoshigaki, the peel of the persimmon should be removed while leaving the T-shaped stem attached, and tie this T-shaped part of the stem to a string.
Japanese: へたに柄と枝の一部の付いた柿の実の果皮を剥き、枝と柄のT字型の部分を紐で結ぶ。
English: Then up to ten peeled persimmons are tied up with one string; this is called a ren (strand), and to avoid the rain, hang the string of persimmons to dry under the roof or eaves of your house.
Japanese: 1本の紐に数個から十数個の皮を剥いた柿を結んで（連という）、雨を避けるため、柿を結んだ紐を家の軒先など屋根の下に吊るして、乾燥させる。
English: The persimmons used for Hoshigaki are astringent persimmons and, as they dry more quickly, cultivars with small fruit are often used.
Japanese: 干し柿に用いられる柿は渋柿であり、乾燥しやすいよう、果実が小型の品種が用いられることが多い。
English: Drying makes the soluble tannin (Kaki-tannin) of the astringent persimmon insoluble (removing astringency), and as the astringency disappears, the sweetness becomes stronger (it is said that the sweetness is about 1.5 times that of sugar).
Japanese: 乾燥させることにより、渋柿の可溶性のタンニン（カキタンニン）が不溶性に変わって（渋抜きがされて）渋味がなくなり、甘味が強く感じられるようになる（その甘さは砂糖の約1.5倍とも言われる）。
English: Because of this, some people don't mind eating Hoshigaki even though they don't like eating raw sweet persimmons, and on the contrary, others don't like Hoshigaki even though they like sweet persimmons.
Japanese: そのため、生食される甘柿が苦手でも干し柿は平気で食べる人もいるし、逆に甘柿が好きでも干し柿が苦手な人もいる。
English: However, unlike astringent persimmons, making sweet persimmons into Hoshigaki will not make them sweeter, as the sugar content itself is much higher in astringent persimmons.
Japanese: しかし、糖度そのものは渋柿のほうがはるかに高いため、甘柿を干し柿にしても渋柿のようには甘くならない。
English: There is often white powder on the surface of the fruit, which is from the crystallization of sugar in the persimmon.
Japanese: 表面に白い粉が付着していることが多いが、これは柿の実の糖分が結晶化したものである。
English: The major cultivars of astringent persimmons used for Hoshigaki include Ichidagaki (from Inadani [Ina Basin], Nagano Prefecture), Benigaki (originally from Kaminoyama City, Yamagata Prefecture), Dojohachiya (originally from Mino area, Gifu Prefecture), Sanjagaki (Fukumitsu-machi, Toyama Prefecture) and Koshu-hyakume.
Japanese: 干し柿に用いられる渋柿の主な品種には、市田柿（長野県伊那谷（伊那盆地）産）や紅柿（山形県上山市原産）、堂上蜂屋（岐阜県美濃国原産）、三社柿（富山県福光町）、甲州百目などが挙げられる。
English: One type of Hoshigaki called anpogaki, is fumigated by sulfur and remains soft and juicy even after drying.
Japanese: 干し柿のうち、硫黄で燻蒸し、乾燥させた後も柔らかく果肉に水気が感じられるものを、あんぽ柿という。
English: Originally, though, palm leaves, corn husk and hemp were used.
Japanese: しかし、元来はシュロの葉、トウモロコシの実の外皮、アサなどを使用した。
English: Persimmons are rich in vitamin C, and a large one can provide the daily required amount.
Japanese: 柿にはビタミンCが豊富で、大きい物ならば一個で一日に必要な量は補給できてしまう。
English: However, vitamin C is lost when making Hoshigaki, while the amount of vitamin A is twice that of before.
Japanese: が、ビタミンCは干し柿にすると無くなってしまい、その代わりにビタミンAが干し柿にする前の二倍となる。
English: However, they are not recommended for those who suffer from anemia, as eating too many of them can cause an excess of tannin which hinders the absorption of iron.
Japanese: ただ食べ過ぎるとタンニンの作用で鉄分の吸収が妨げられるため貧血の人にはおすすめできない。
English: Furthermore, persimmons can be effective in preventing alcohol sickness, and it is said that eating a ripe sweet persimmon can make you feel better when you have a hangover.
Japanese: さらに柿自体に悪酔い防止作用があり、二日酔いの時によく熟した甘柿を一つ食べると気分が良くなるとされている。
English: Nerizake is a kind of sake (Japanese liquor), and it is said that it reflects the original form of ancient sake.
Japanese: 練酒（ねりざけ）は日本酒の一種であり、古代酒の原型を最も留めているといわれる。
English: During the Muromachi Period, "Inryoken Nichiroku" (Inryoken Diary) of 1466 contains a description of 'Nerinukizake (練緯酒) from Hakata, Chikuzen,' and "Hekizan Nichiroku" (Hekizan Diary) of 1468 contains a description of 'Nerinukizake (練貫酒) from Bungo.'
Japanese: 室町時代、寛正7年（1466年）の『蔭涼軒目録』に「筑前博多の練緯酒（ねりぬきざけ）」として、応仁2年（1468年）『碧山目録』に「豊後の練貫酒（ねりぬきざけ）」として記述がある。
English: It is said that it was prized in Kyoto, and very popular as a souvenir or a gift from the western part of Japan in those days.
Japanese: 当時、京都で珍重され、西国からの土産物や贈り物として、大変人気が高かったと言われる。
English: Although not to the same degree as Amazake (sweet mild sake), it has a shiny texture like that of a degummed silk cloth and takes the form of a sticky paste or a rice porridge-like substance.
Japanese: 甘酒ほどではないが、練り絹のような照りを持ち、ペースト状でねっとりした、もしくは粥のような形状をしている。
English: Sake mixed with another sticky ingredient is also called nerizake.
Japanese: また、日本酒に粘りのある別材料を混入したものを練り酒と称することがある。
English: "Moro-haku" ("moro" means both sides, and "haku" means polishing) was the name of a sake brewing method which used polished rice for both the "koji-mai" (the rice in which the mold of "koji" [Aspergillus oryzae] was cultivated) and the "kake-mai" (also called "fukashi," meaning the steamed rice).
Japanese: 諸白（もろはく）とは、日本酒の醸造において、麹米と掛け米（蒸米）の両方に精白米を用いる製法の名。
English: It also meant highly clear sake, made according to the above-mentioned method, which is almost equivalent to today's "seishu" (refined sake).
Japanese: または、その製法で造られた透明度の高い酒、今日でいう清酒とほぼ等しい酒のこと。
English: Conversely, the brewing method using unpolished rice for the koji-mai and polished rice for the kake-mai, as well as the sake made using this method, were both called "kata-haku" ("kata" means one side).
Japanese: 一方、麹米は玄米のままで、掛け米（蒸米）だけに精白米を用いる製法、またはその製法で造られた酒のことを片白（かたはく）という。
English: The brewing method descended to some brewers in Nara, and they produced "nanto moro-haku," which enjoyed a reputation as the highest grade clean sake for a long time, just like today's "junmai daiginjo" (added alcohol-free "daiginjo" [top-quality sake brewed at low temperatures from rice grains milled to 50% of weight or less]).
Japanese: その造り方の流れを継ぐ奈良の酒屋の『南都諸白（なんともろはく）』は、まるで今日の純米大吟醸酒のように、もっとも高級な清酒の呼び名として長らく名声をほしいままにした。
English: From the Muromachi period, it became that many sake brands with names consisting of the production district and the term "moro-haku" were produced throughout the Kinki region in places such as Sakai, Tennoji and Kyoto.
Japanese: やがて室町時代以降は堺市、天王寺、京都など近畿各地に、それぞれの地名を冠した『○○諸白』なる酒銘が多数誕生する。
English: In the Edo period, the moro-haku transported from "Kamigata" (Kyoto and Osaka area) down to Edo was called "kudari moro-haku."
Japanese: 江戸時代に入ると上方から江戸表へ送る下り酒の諸白を「下り諸白」と称した。
English: The word "moro-haku" was included in the Japanese-Portuguese dictionary compiled in 1603 by missionaries of the Society of Jesus who came to Japan to propagate Christianity, and the meaning was explained as the highly valued sake produced in Nara.
Japanese: 「諸白」という語は、日本へキリスト教布教にやってきたイエズス会宣教師たちが編纂した日葡辞書（1603年）に収められ、語義は「日本で珍重される酒で、奈良でつくられるもの」とされている。
English: During the Edo period, there was no legislated sake grading system like that which existed in the Showa period, but consumers roughly ranked sake as shown below.
Japanese: 江戸時代は、昭和時代に存在した法制化した日本酒級別制度はないが、いちおう消費者の目安として、
English: Until the early Edo period, rice was polished with a millstone and a mallet, or with a foot Chinese millstone at best, so the rice polishing ratio (the percentage of weight remaining after polishing) in those days was far less than today, when rice polishing makes it possible to produce high-quality sake, including "ginjoshu" (sake brewed at low temperatures from rice grains milled to 60% of weight or less).
Japanese: 江戸時代初期までは、精米は臼（うす）と杵（きね）、せいぜい足踏み式の唐臼（からうす）で行なっていたので、吟醸酒などを造り出す今日の精米歩合から比べればはるかに低かった。
English: However in the late Edo period, a high-grade rice polishing technique was devised in Nada-Gogo, which enabled large-scale polishing with a waterwheel, and the technique pushed Nada above Itami and Ikeda (the advanced sake producing districts) in terms of sake quality.
Japanese: しかし江戸時代後期、灘五郷において水車を使う大規模で高度な精米技術が生まれ、そのため灘は産する酒の質においても先発であった伊丹や池田を凌駕するに至った。
English: Katahaku is a sake (Japanese rice wine) brewing method from the Heian to Edo periods which uses polished white rice only for the kakemai (steamed rice) and unpolished genmai (unpolished rice) for kojimai (malted rice).
Japanese: 片白（かたはく）は、平安時代から江戸時代にかけての日本酒の醸造において、掛け米（蒸米）だけに精白米を用い、麹米には精米していない玄米を用いる製法のことである。
English: The result was brownish or goldish, and cloudy, with the color of genmai.
Japanese: できあがりは玄米の色が残り、茶色もしくは黄金色がかってかすんでいた。
English: It is thought to have had a rich taste like modern mirin (sweet cooking sake).
Japanese: 味はこってりとして今日のみりん（みりん）のようであったと考えられる。
English: Namizake refers to a sake (Japanese rice wine) brewing method from the Heian to Edo periods which used genmai (unpolished rice) for both the kakemai (steamed rice) and the kojimai (malted rice), as well as the sake made using the method.
Japanese: 並酒（なみざけ）とは、平安時代から江戸時代にかけての日本酒の醸造において、掛け米（蒸米）、麹米ともに精米していない玄米を用いる製法で、また、その製法で造られる酒のことである。
English: It is thought that the result was a cloudy brown or gold like the color of genmai, and tasted like modern mirin (sweet cooking sake).
Japanese: できあがりは玄米の色がつき、茶色もしくは黄金色の濁りがあり、今日のみりん（みりん）のようであったと考えられる。
English: However, it was not the lowest grade sake, and home-brewed liquors including nigorizake (unfiltered sake) and doburoku (unrefined sake) were ranked below it.
Japanese: しかし最下級の酒であったというわけではなく、この下には濁り酒や、どぶろくなどの自家製酒が位置づけられていた。
English: "Nanto moro-haku" was the general term for several kinds of "soboshu" (monk's sake) produced with "moro-haku" (sake brewed using polished rice both for the mold-cultivated rice and for the steamed rice) at temples in Nara (also called "Nanto" [southern capital]), which firmly kept its reputation as the sake of the highest quality and grade from the middle of the Heian period to the end of the Muromachi period.
Japanese: 南都諸白（なんともろはく）とは、平安時代中期から室町時代末期にかけて、もっとも上質で高級な日本酒として名声を揺るぎなく保った、奈良（南都）の寺院で諸白でつくられた僧坊酒の総称。
English: "Bodaisen" brewed at Shoryaku-ji Temple on Mt. Bodai was the most famous while "Yamadaru" and "Yamato Tahu no Mine zake" are also well-known.
Japanese: 具体的には菩提山正暦寺が産した『菩提泉（ぼだいせん）』を筆頭として、『山樽（やまだる）』『大和多武峯酒（やまとたふのみねざけ）』などが有名である。