nntsuzu/KFTT huggingface dataset:
English: The spirit and pride embodied in the proverb, 'do not keep one's earnings overnight,' are also considered 'iki' (stylish).
Japanese: そして、「宵越しの金を持たぬ」と言う気風と誇りが「いき」であるとされた。
English: Shuzo KUKI succinctly stated in his book that a distinctive feature of "iki" is that bitai is spiritualized by idealism-inspired "ikiji."
Japanese: 九鬼周造はその著書において端的に「理想主義の生んだ『意気地』によって媚態が霊化されていることが『いき』の特色である。」と述べている。
English: Kuki's argument has been criticized on the grounds that, by bringing up samurai (warriors) who, if anything, have traditionally represented 'yabo,' it neglects the fact that 'iki' is the culture of the townspeople, and also that it follows Western philosophical logic.
Japanese: 九鬼の議論では、伝統的にはむしろ野暮の代表である侍を持ち出すことで「いき」が町人の文化であることを軽視している点、西洋哲学での理屈付けをしている点には批判もある。
English: Iki is generally written with the character "粋," but in specialist works it is written phonetically as 'いき' (iki) in order to distinguish it from "粋" (sui), which is the aesthetic sense of Kamigata (the Kyoto-Osaka district).
Japanese: いきは一般的には粋と表記されることが多いが、上方の美意識である「粋（すい）」と区別するために専門的には「いき」と表記される。
English: However, while the 'sui' of Kamigata refers to the cultural pattern that crystallizes after love, decorations, and so on have been thoroughly thought through (resulting in things such as a lovers' suicide or a luxurious kimono) and is literally the 'sui' of junsui (purity), the 'iki' of Edo is said to be the result of constantly getting closer, without becoming detached or attached, in order to keep the above-described sexual tension alive.
Japanese: しかし、上方の「粋（すい）」が恋愛や装飾などにおいて突き詰めた末に結晶される文化様式（結果としての、心中や絢爛豪華な振袖の着物など）、字のごとく純粋の「粋（すい）」であるのに対し、江戸における「いき」とは突き詰めない、上記で解説した異性間での緊張を常に緊張としておくために、突き放さず突き詰めず、常に距離を接近せしめることによって生まれると言われる。
English: The common sense and social skills required to know the stream and make things go smoothly in society.
Japanese: 世事に対応し、社会のなかでものごとを円滑に進めてゆくための常識や世間的な能力。
English: In particular, the ability and competence to make actual use of various types of specialist knowledge, education, and skills in society.
Japanese: 特に各種の専門的な学問・教養・技術などを社会のなかで実際に役立ててゆくための才能や手腕。
English: The commonsensical, typically Japanese ability (of the Japanese people) to respond to situations, which should go hand-in-hand with an appreciation of foreign (Chinese) culture and civilization.
Japanese: 外国（中国）の文化や文明を享受するうえで、それと対になるべき（日本人の）常識的・日本的な対応能力。
English: The sensibility and ability to grasp things with emotions and human kindness, instead of intellectual logic or ethics, and to empathize.
Japanese: 知的な論理や倫理ではなく、感情的な情緒や人情によってものごとを把握し、共感する能力・感受性。
English: Flexibility in one's love life and the success that brings, making it possible to love many women at the same time and furthermore to make all of them happy.
Japanese: 複数の女性を同時に愛してしかもすべてを幸福にしうる、艶福とそれを可能にしうる恋愛生活での調整能力。
English: The brave, heroic, and loyal nature, spirit, and disposition, especially with regard to lords and the Emperor, (which were considered) unique to the Japanese race.
Japanese: 日本民族固有（のものと考えられていた）勇敢で、潔く、特に主君・天皇に対して忠義な気性・精神性・心ばえ。
English: Yamato-damashii is a term and concept referring to the judgment and ability that are necessary in accepting foreign scholarship and knowledge in Japan, as well as the heart to appreciate feelings (mono no aware), etc.
Japanese: 大和魂（やまと-だましい）は、外来の学問・知識を日本に採り入れる際に必要な判断力・能力、または情緒（もののあはれ）を理解する心などを指す用語・概念。
English: As indicated above, it is a very broad term and concept, which denotes personality, ability, character, and so on.
Japanese: 右記に示すとおり、性格・能力・品性もしくはそうした性質そのものを指す極めて広い概念・用語である。
English: In the study of Japanese classical literature beginning in the middle of the Edo period, however, it was often contrasted with 'kara-gokoro' (Chinese mindedness).
Japanese: しかし、江戸時代中期以降の国学の流れのなかで、「漢意」と対比されることが多くなった。
English: The misuse of the term to mean 'the unique spirit traditionally going back to Japanese ancient times,' 'superior Japanese spirituality unequaled in any other country,' and 'a pure mind to render good service to the Japanese nation' became rather mainstream
Japanese: そして、「日本古来から伝統的に伝わる固有の精神」「万邦無比の優れた日本の精神性」「日本国家のために尽くす清い心」といった誤用がむしろ主流となっていった。
English: This tendency became more marked from the Meiji period onwards and, with the rise of nationalism and racism, the term 'yamato-damashii' became heavily loaded.
Japanese: この傾向は明治時代以降、ナショナリズムや民族主義の興隆とともに過剰な意味が付与されるようになった。
English: It took on a militaristic tinge during World War II, and it was mainly used with the meaning of encouraging an offensive spirit to break the status quo.
Japanese: 第二次世界大戦期には軍国主義的な色彩を強く帯び、現状を打破し突撃精神を鼓舞する意味で使われることが主となった。
English: As a consequence, it has been excluded from the prevailing currents of Japanese thought and culture since Japan's defeat in the war.
Japanese: そのため日本の敗戦後は、日本の文化・思想界の主潮流から追いやられている。
English: Yamato-damashii was to adopt karazae -- that is, the scholarship and knowledge introduced from China and other countries -- as a basic education and apply it to politics and other aspects of life in accordance with the actual condition of Japan, instead of transplanting it as it is in the country.
Japanese: 漢才、すなわち中国などから流入してきた知識・学問をそのまま日本へ移植するのではなく、あくまで基礎的教養として採り入れ、それを日本の実情に合わせて応用的に政治や生活の場面で発揮することが大和魂とされた。
English: The mid-Heian period, when "Genji Monogatari" was written, saw the flourishing of Japan's own unique culture, known as Kokufu Bunka.
Japanese: 『源氏物語』が生まれた平安中期は、国風文化という日本独特の文化が興った時代である。
English: However, it is believed that some people at that time recognized it was founded on Chinese knowledge and culture, which had been altered to make it more Japanese.
Japanese: しかし、当時の人々の中には、中国から伝来した知識・文化が基盤となって、日本風に味付けしているのだ、という認識が存在していたと考えられている。
English: Yamato-damashii soon began to signify the judgment and ability to put written knowledge to practical use in different real-life situations.
Japanese: そのうち、大和魂は、机上の知識を現実の様々な場面で応用する判断力・能力を表すようになった。
English: It was mainly used to mean 'business ability', but it was also used to stand for 'a heart to understand feelings'.
Japanese: 主として「実務能力」の意味で用いられるとともに、「情緒を理解する心」という意味でも用いられていた。
English: These usages continued for a long time, but Norinaga MOTOORI, who appeared in the middle of the Edo period, gave the meaning of 'a unique Japanese spirit' to the term.
Japanese: こうした用法はながらく続いていたが、江戸時代中期に現れた本居宣長によって、大和魂は「日本固有の心」という意味が付与されるようになった。
English: Yamato-damashii was additionally used as a political term to advocate Japanese uniqueness by scholars of Japanese classical literature in the late Edo period.
Japanese: さらに江戸後期になると国学者によって、大和魂の語は、日本の独自性を主張するための政治的な用語として使われた。
English: In this context, SUGAWARA no Michizane, who had urged the abolition of the Japanese diplomatic missions to Tang Dynasty China, was promoted as the creator of the word yamato-damashii.
Japanese: そうした中で、遣唐使廃止を建言した菅原道真が、大和魂の語の創始者に仮託されるようになった。
English: The sudden influx of Western knowledge, scholarship, and culture during the Meiji period led Tenshin OKAKURA and others to claim that they should be assimilated into the Japanese style.
Japanese: 明治時代に入り、西洋の知識・学問・文化が一気に流入するようになると、岡倉天心らによって、それらを日本流に摂取すべきという主張が現れた。
English: This expression was a parody of wakon-kansai, and it contained the original meaning of yamato-damashii.
Japanese: この語は、和魂漢才のもじりであり、大和魂の本来的な意味を含んでいた。
English: However, it also implied resistance to the excessive adoption of Western knowledge and culture.
Japanese: しかし、一方では西洋の知識・文化を必要以上に摂取する事への抵抗感も併せもっていた。
English: Later, as Japanese nationalism and racism intensified during the Taisho and Showa periods, the word yamato-damashii began to connote a strong Japanese consciousness.
Japanese: その後、大正・昭和と下るに連れて、日本のナショナリズム・民族主義が強まっていくと、大和魂の語には日本への強い意識が込めらるようになった。
English: It was used as a term suggesting a sacrificial spirit for the nation as well as an anti-foreign attitude.
Japanese: 国家への犠牲的精神とともに他国への排外的な姿勢を含んだ語として、用いられた。
English: As such, it took on a meaning that was the complete opposite of the original 'adopting foreign knowledge and applying it flexibly'.
Japanese: そして、大和魂が元々持っていた「外来の知識を摂取して、柔軟に応用する」という意味と正反対の受け止められ方をされていた。
English: This way Japan, which had lost sight of the true meaning of yamato-damashii, was defeated and almost ruined in World War II.
Japanese: こうして、大和魂の本来の姿を見失った日本は、第二次世界大戦で亡国寸前の敗北を喫することとなった。
English: The tendency after the war has been to avoid using the word yamato-damashii because of its link to militarism.
Japanese: 敗戦後、大和魂の語は軍国主義に結びつくものとして忌避される傾向にある。
English: I knew that it would end so if I acted thus, but I am compelled by yamato-damashii (Shoin YOSHIDA).
Japanese: かくすればかくなるものと知りながら　やむにやまれぬ大和魂（吉田松陰）
English: They are also used to practice suburi (solo cutting exercises) and kata (forms); they are also sometimes used in actual fighting in kendo (Japanese fencing) and aikido (an art of self-defense derived from judo).
Japanese: また、剣道、合気道においても素振りや形の稽古で使用される（実戦に用いられることもある）。
English: Bokuto for general sale mimic the shape of nihonto (Japanese swords), and those in wide circulation are often elliptic, curved, and flat in cross section, the same as those for sale in souvenir shops.
Japanese: 一般に販売されている木刀は日本刀の形状を模したもので、ひろく流通しているものは土産物屋で見られる通り、反りを打たせてあって断面が扁平な楕円型が多い。
English: Most bokuto are made of Japanese evergreen oak (quercus acuta) and bamboo-leaf oak (quercus myrsinaefolia), but some of them are made from expensive materials, such as ebony, winterhazel (distylium racemosum), and loquat (eriobotrya japonica).
Japanese: 材質はアカガシやシラカシが多いが、黒檀、すぬけ、枇杷などの高価な素材のものもある。
English: Japanese evergreen oak is light but is easily broken in an exchange of powerful strokes, while hardwoods like Siamese senna (senna siamea) easily produce splinters in a similar exchange.
Japanese: なお、赤樫は軽いが強く打ち合うと折れやすく、鉄刀木のような、硬い木材は強く打ち合った際にささくれが生じやすい。
English: In addition to ordinary swords, known as tachi or daito, there are also wooden copies of the weapons used in other schools, such as kodachi (small swords), saya bokuto (wooden swords with sheaths), naginata (Japanese halberds), yari (spears), kusarigama (chain-sickles), jitte (one hook truncheons), and bayonets used, respectively, in kodachi-jutsu (kodachi techniques), batto-jutsu (sword-drawing techniques), naginata-jutsu (naginata techniques), yari-jutsu (yari techniques), kusarigama-jutsu (kusarigama techniques), jitte-jutsu (jitte techniques), and jukendo (bayonet techniques).
Japanese: 太刀（大刀）だけではなく、小太刀、鞘木刀、薙刀、槍、鎖鎌、実手、着剣した銃など小太刀術、抜刀術、薙刀術、槍術、鎖鎌術、十手術、銃剣道においてもそれぞれの武器を木で模したものもがある。
English: Artisans specializing in bokuto often make these school-specific weapons to order as today, for various reasons, they are difficult to produce.
Japanese: 現在は、様々な事情で作成が困難であるため、専門の木刀職人に流派独特のものを注文することが多い。
English: There are additionally training bokuto for suburi that are made longer so as to be of similar length to odachi (long swords), as well as ones, such as those used by the Tennen-rishin school, for practicing the correct hand position and so on that are not lengthened, but weigh more and are fatter than normal shinken (real swords).
Japanese: 長さを大太刀に近い長さにした素振り用の木刀や、天然理心流剣術のように長さは変えず、通常の真剣以上の重さにし、太く作る事で、正確な手の内を鍛える事等を目的とした、鍛錬用の木刀も存在する。
English: Today, it is also possible to acquire bokuto with engraved grooves called 'toi' (literally, gutters).
Japanese: 現在は、「樋」と呼ばれる、刀に彫る溝をつけた木刀なども手に入れる事ができる。
English: Eighty to ninety percent of bokuto as craft products are produced in Miyakonojo, Miyazaki Prefecture.
Japanese: 工芸品としての木刀は、8割～9割が宮崎県都城市において製造されている。
English: The Jigen and Yakumaru-jigen schools use bokuto made of yusu tree (distylium racemosum) that is cut to an appropriate length after its branches and leaves are removed, and is simply dried without being processed at all.
Japanese: 示現流や薬丸自顕流では柞（ゆす）の木の枝葉を取り、適当な長さで切り、乾燥させたのみで一切加工しない木刀を使用する。
English: Likewise, long bokuto called nagabokuto that are very long unprocessed yusu sticks, to which fat tsuba made of koyori (pieces of twisted-paper string) are attached, are used as targets during uchikomi (hitting) practice.
Japanese: また打ち込み練習の相手用に長木刀（ながぼくと）というかなり長いが同じく無加工の柞製の棒に太い紙縒り製の鍔を取り付けた木刀を用いる。
English: And training bokuto are used to practice how to handle nihonto in schools that do not give additional instruction in iai-jutsu (sword-drawing techniques).
Japanese: また居合術併伝ではない流派などで鍛錬用木刀で日本刀も取り扱いできるように稽古する。
English: However, as they were very dangerous and could be life threatening if hit, for example, on the head, they were replaced by shinai, which appeared later.
Japanese: しかし、頭部を打てば生命に関るなど非常に危険なため、打稽古は後に登場した竹刀に移行した。
English: In batto-jutsu and iaido (both of which concern the art of drawing and handling nihonto), the beginners who have recently started studying practice with bokuto switch to mogito (imitation swords) once they become familiar with the forms.
Japanese: 抜刀術、居合道では入門直後の初心者は木刀で稽古し慣れたら直ちに模擬刀で稽古する。
English: Bokuto are sold as souvenirs throughout the country in souvenir shops at tourist spots, such as historic buildings and sites.
Japanese: 全国各地の歴史的建造物・史跡などの観光地の周辺の土産物店で土産物として木刀が販売されている。
English: It is said that Imori Mountain in Aizuwakamatsu City, Fukushima Prefecture, was the first tourist resort to sell bokuto and that they were byakkoto (white tiger swords), based on the swords of the Byakkotai (White Tiger Corps), a unit of which, comprised of young, mainly teenaged samurai, is famous for having committed suicide when they mistakenly believed they had been defeated.
Japanese: 初めて観光地で木刀が販売されたのは福島県会津若松市の飯盛山(福島県)で、白虎隊をモチーフにした白虎刀とされる。
English: Since they sold well, the manufacturer of the byakkoto promoted bokuto marked with the names of tourist sites throughout the country to those tourist sites.
Japanese: 白虎刀がたいへんよく売れたため、製造会社が各地の観光地名が入った木刀を全国各地の観光名所に売り込んだ。
English: Above all, the 'Echigo-ya Department Store' at Toya-ko Lake that has been offering the service of hand-engraving memorial inscriptions for more than 30 years has become popular because of a story in the manga "Gintama" (Silver Soul), in which the main character 'Gintoki SAKATA' fights with a bokuto whose hilt is engraved with the name of Toya-ko Lake.
Japanese: 中でも30年以上前から記念文字手彫りサービスを行っている洞爺湖の「越後屋デパート」では、漫画『銀魂』の主人公「坂田銀時」がその柄に洞爺湖と彫られた木刀で戦うストーリーで人気が集まった。
English: The Echigo-ya Department Store is believed to have been the first to provide the 'bokuto memorial inscription service', since it was the only one that was offering such a service until a few years ago.
Japanese: 同店の「木刀に文字を彫るサービス」は数年前まではここでしか行っていなかったサービスであるので越後屋デパートが最初であるといえる。
English: When the 34th G8 Summit (Hokkaido Toyako Summit) was held, many of the foreigners visiting Toyako Town purchased them as well.
Japanese: 第34回主要国首脳会議（北海道洞爺湖サミット）が開催された際には洞爺湖町を訪れた外国人も多数購入している。
English: Smooth mochi is used, and the amount of anko is often equal to or more than that of mochi.
Japanese: 餅はきめ細かくつかれているものを使い、餡の量は餅と同量以上であることが多い。
English: There are also many variations, such as those whose mochi contains yomogi (mugwort) or beans and those which are filled with strawberry or custard cream instead of anko.
Japanese: 餅に豆やヨモギを加えたものや、餡の代わりにイチゴやカスタードクリームを入れたものなどさまざまなバリエーションが存在する。
English: Although daifuku are normally eaten as-is, they can also be roasted or added to sweet bean soup as desired.
Japanese: そのまま食べることが多いが、好みによって焼いたり、汁粉に入れたりする。
English: Daifuku are said to have originally been called daifuku-mochi or harabuto-mochi, both written with Chinese characters meaning 'large belly rice cake', because the feeling of fullness lasts a long time.
Japanese: 大福餅は、腹持ちがよいことから腹太餅（はらぶともち）、大腹餅（だいふくもち）と呼ばれていたという。
English: Several traditional Japanese confectionary stores claim to be the inventor of Ichigo-daifuku, including ones in Sumiyoshi-cho, Shinjuku-ku, Tokyo; Maebashi City, Gunma Prefecture; Tsu City, Mie Prefecture; Iga City, Mie Prefecture; Otsu City, Shiga Prefecture; and Kurashiki City, Okayama Prefecture.
Japanese: 発祥は諸説あり、東京都新宿区住吉町(新宿区)、群馬県前橋市、三重県津市、三重県伊賀市、滋賀県大津市、岡山県倉敷市の和菓子屋がある。
English: The confectionary store in Sumiyoshi-cho became famous after word of it was spread by high school girls who got off at the nearby Akebonobashi subway station to participate in the recording of a television program named "Yuyake-nyannyan" at Fuji Television (which at the time was located in Kawada-cho, Shinjuku-ku).
Japanese: 住吉町の店は、都営地下鉄新宿線曙橋駅で下車し、フジテレビジョン『夕やけニャンニャン』の収録に参加した女子高生が口コミで広めた（当時フジテレビ新宿区河田町にあった）。
English: Other fruit daifuku include chestnut daifuku, orange daifuku, peach daifuku, melon daifuku, and blueberry daifuku.
Japanese: また、果物を使った大福としては、他にも栗大福、オレンジ大福、ピーチ大福、メロン大福、ブルーベリー大福等がある。
English: It is a daifuku version of the race for the bun, in which runners need to eat Daifuku.
Japanese: 徒競走に、途中で大福を食べなければならないというルールを加えた競技であり、パン食い競走の大福版といえる。
English: Instead of buns hanging on a string, daifuku are concealed in a box filled with flour and runners need to search for and eat daifuku using only their mouths.
Japanese: パンを吊す代わりに、小麦粉が詰められた箱の中に隠された大福を、顔を突っ込み、口のみで探し出し食べる。
English: Daifuku-san is Daifuku-mochi which is made everyday at "Daifuku-honpo", a long-standing third-generation downtown Japanese confectionary store.
Japanese: 下町に三代続く和菓子の老舗『大福本舗』で毎日作られている大福餅の「だいふくさん」。
English: A cartoon called 'Daifuku-san,' which can be viewed on Yahoo! Video is very popular.
Japanese: Yahoo!動画の「だいふくさん」アニメーションが大人気になっている。
English: Wakaayu is a kind of Japanese confectionery which is made with gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour) wrapped in an oval sponge cake, shaped into a semicircle and marked with an eye and fins.
Japanese: 若あゆ（若鮎、わかあゆ）は、楕円形に焼き上げたカステラ生地で求肥をつつみ、半月形に整形し、焼印で目とひれの印をつけた和菓子である。
English: It developed from a type of confectionery made with gyuhi rolled in sponge cake called Chofu which symbolizes cloth collected in Soyocho (a tax system, corvee), and, in the course of history, its form was changed into a more refined shape of an ayu (a sweet fish).
Japanese: 原型は租庸調として布を納めていたという故事にあやかり作られた、求肥を包んで成形した調布（ちょうふ）と呼ばれる菓子であるが、いつしか更に手を加えて鮎に似せて模られるようになったとされている。
English: It used to be sold in time for the start of the ayu fishing season in June, but lately it can be seen around the end of Golden Week (early-May holiday season in Japan).
Japanese: 6月のアユの解禁にあわせて売り出されていたが、最近ではゴールデンウィーク明けごろから見られる。
English: It is mainly made as a famous kind of cake all over Honshu, and while in places like Kyoto and Gifu Prefectures only gyuhi is wrapped inside, sweet bean paste is added in the Kanto region.
Japanese: 主に本州の各地で銘菓として作られており、京都や岐阜などでは求肥のみを入れるが、関東では求肥と餡が入っていることが多い。
English: Amazake is a traditional Japanese sweet beverage, which is a cloudy liquid similar to doburoku (unrefined sake).
Japanese: 甘酒（あまざけ、醴）は日本の伝統的な甘味飲料の一種で、見た目はどぶろく（濁酒）に類似する白濁液である。
English: It was called as "Hitoyo-zake" (literally over-night sake) or "Ko-sake" (thick sake) long ago.
Japanese: 古くは「一夜酒（ひとよざけ）」または「醴酒（こさけ、こざけ（「濃い酒」の意））」と呼ばれた。
English: Cold amazake or hot amazake used to be drunk during summer in order to forget the summer heat.
Japanese: かつては夏に、冷やしたものまたは熱したものを暑気払いに飲む習慣があった。
English: Therefore, the term amazake remains one of the kigo (seasonal words) for summer used in haiku poetry even though amazake is now seldom drunk during summer.
Japanese: 俳句では現在でも夏の季語となっているが、現在は冬に温めて飲むのが一般的である。
English: Amazake is popular as a healthy beverage because it not only has the effect of warming the body but also prevents natsubate (summer lethargy) when drunk during summer.
Japanese: 体が温まるだけでなく、夏に飲む場合は夏バテを防ぐ意味合いもあり、健康的な飲料として好まれている。
English: Many temples and shrines either sell amazake or provide it free of charge to worshippers on New Year's Day, and sell it for visitors to bring home.
Japanese: 正月には、初詣客に有料または無料で甘酒を振る舞ったり、自宅に持ち帰る甘酒を初詣客に販売する寺社が多い。
English: In some regions, rice farmers still preserve the old custom of making amazake and placing it on an alter during festivals as an offering of thanks for a good harvest.
Japanese: また、米農家が収穫を感謝するため、甘酒を造ったり、祭りに甘酒を供える風習が残っている土地もある。
English: Famous shops which serve amazake include Amazake-chaya in Hakone and Amano-ya in Kanda-myojin.
Japanese: 甘酒を供する店としては、箱根の『甘酒茶屋』や神田明神の『天野屋』などが有名。
English: Amazake contains vitamin B1, vitamin B2, vitamin B6, pantothenic acid, all the essential amino acids, and a large amount of glucose; these nutrients are the same as those contained in intravenous drips provided at hospitals and the production method (described later) is also similar to that of the intravenous drips except for the addition of glucose.
Japanese: ビタミンB1、ビタミンB2、ビタミンB6、パントテン酸、すべての必須アミノ酸、そして大量のブドウ糖が含まれているが、これらの栄養は病院の点滴静脈注射とほぼ同じ内容であり、ブドウ糖以外は製法（後述）による差異も少ない。
English: Although called "amazake", it is not an alcoholic beverage and can therefore be consumed by minors.
Japanese: 「酒」の名は付くが、実際にはアルコール飲料ではなく、未成年者でも飲用が許されている。
English: However, because ethanol may be included in its ingredients or may be produced during its production process, people who get drunk easily (particularly children) may get drunk if they consume a large amount of amazake.
Japanese: しかし、原料に含有され、あるいは製造過程で生成されることでエタノールが含まれることがあり、酒に弱い者（特に幼児）が大量に飲むとエタノールと人体可能性がある。
English: Sakekasu (sake lees), which is sometimes used as one of ingredients of amazake, includes about eight percent alcohol according to "the standard tables of food composition in Japan."
Japanese: 酒粕が甘酒の原料に使用されることがあるが、酒粕には、日本食品標準成分表によるとアルコール分が約8％程度残存している。
English: For this reason, although amazake is not an alcoholic beverage, is often treated in a similar manner to sake, which is an alcoholic beverage, and the serving of amazake is of avoided when drivers or children are present.
Japanese: このことから、アルコール飲料としての清酒と同様の扱いをして、本来アルコール飲料でないにもかかわらず、ドライバーが出席する場や未成年の集まる集会での振る舞いが見送られることが多い。
English: Under the macrobiotic diet, amazake is often used as a sweetener instead of sugar, and the demand for amazake is increasing in overseas markets.
Japanese: マクロビオティックでは砂糖の代わりに甘味料として使われることが多く、海外での需要も高まっている。
English: In a similar manner to the production of sake, Aspergillus oryzae is mixed into rice porridge or rice cooked to contain a large amount of moisture, and the mixture is kept overnight (ten to twelve hours) at a temperature of 50-60°C in order to cause the mixture to ferment, thus saccharifying the starch contained within the mixture and creating a sweet taste.
Japanese: 日本酒と同様に米こうじを用い、米の粥、または水分を多めに柔らかく炊いた飯を50-60℃程度に保温し、1晩（10-12時間）程度かけて発酵させ、デンプンを糖化することで甘味を得る。
English: Amazake was once called as Hitoyo-zake (literally overnight rice wine) because of this production method.
Japanese: 古く「一夜酒（ひとよざけ）」と呼ばれたのはこの製法から来たものである。
English: Lactic fermentation occurs due to a small amount of lactic acid bacteria that are added during fermentation, and fermentation by Aspergillus enzymes.
Japanese: 発酵の過程で乳酸菌が少量混入し、コウジカビの酵素による発酵のほか、乳酸発酵も進行する。
English: If the temperature is too high, Aspergillus enzymes will not be sufficiently active, meaning that saccharification cannot occur and resulting in a less sweet amazake
Japanese: 温度が高すぎるとコウジカビの酵素が充分に作用せずに糖化が進まず甘味が乏しくなる。
English: Conversely, if the temperature is too low, excessive lactic acid fermentation occurs and unrelated bacteria proliferate, resulting in bad-tasting sour amazake.
Japanese: 逆に温度が低すぎると乳酸発酵が進行しすぎ、雑菌も繁殖するので、酸味が強く風味が損なわれる。
English: Although Amazake is traditionally served as-is, many of the commercially available varieties contain carbohydrates such as sugar.
Japanese: 本来は砂糖を加えないが、市販のものでは砂糖など糖類を加えたものも少なくない。
English: Amazake with no added sugar has a natural sweetness and a slightly sour taste due to lactic acid.
Japanese: 砂糖を加えないものは自然な甘さがあり、乳酸のほのかな酸味もある場合が多い。
English: It is therefore highly valued for its flavor which is plainer when compared to varieties produced by the simplified production method described below, but this production method is labor-intensive.
Japanese: 従って、2.の「簡略製法」よりさっぱりした味わいで珍重されるが、製造には手間がかかる。
English: Although sakekasu originating from sake production is typically used, kobore-ume (mirin lees) may also be added.
Japanese: 通常は日本酒由来の酒粕を用いるが、こぼれ梅（みりん粕）を混ぜるのもよい。
English: A pinch of salt may also be added to improve the flavor.
Japanese: また、塩を一つまみ加えるといっそう味がよくなるなどといった工夫もある。
English: As Okura YAMANOUE, a poet in the Nara period left a poem including the term "kasuyuzake" (literally sakekasu soup sake) in his anthology "Hinkyu-mondoka", it can be considered that amazake was already made from sakekasu at that time.
Japanese: なお、奈良時代の歌人である山上憶良が、『貧窮問答歌』において「糟湯酒」と書き記した歌を残しており、その頃から既に酒粕による甘酒の原型もあったことが窺える。
English: Although amazake is typically sold in plastic packs, some varieties are sold in cans.
Japanese: 主にビニール袋詰めで販売されているが、缶入りで売られている甘酒もある。
English: While most of the amazake sold in plastic packs is produced by the first production method, those sold in cans are often produced by the second production method.
Japanese: これらの製法は、袋詰めについては上記の1.を、缶入りについては2.をとっている場合が多い。