nntsuzu/KFTT huggingface dataset:
English: It mostly comes in suave texture and sweet flavor, which often consumed by women in place of cocktails in accordance with the concept of the initial product development; however, it has a bad reputation with the traditional sake drinkers, mainly male drinkers, complaining 'It's missing something.' or 'It lacks flavor.'
Japanese: ソフトな口あたりで甘口のものが多く、当初の商品開発のコンセプト通り女性にカクテル代わりに飲まれることが多いが、通常の日本酒を愛飲してきた、主に男性の酒呑みからは「物足りない」「旨みがのっていない」などと評判はよくない。
English: In contrast, with the help of examples that the introduction of ginjoshu (high-quality sake brewed at low temperature from rice grains milled to 60 percent weight or less) to the market outside Japan created a boom which led to the increase in the total production, some sake brewers seek export markets with this type of sake as a new product.
Japanese: 一方、日本酒吟醸酒の誕生が日本国外の市場でブームに火がついたためにひいては総生産量が増えた事例を参考として、新しい日本酒として輸出することに販路を見込んでいる醸造元もある。
English: There are largely two kinds of chirashizushi, which are seen in almost every part of Japan - vinegared rice being topped with various kinds of main ingredients (topping type) and main ingredients being mixed with vinegared rice (mixed type), and a combination of both is seen in some regions, that is, the main ingredients such as sashimi and slices of fish being placed on top of vinegared rice mixed with other ingredients.
Japanese: おおむね日本全国に分布するちらし寿司には、具を乗せるちらし寿司（乗せ寿司）と、具を混ぜ込むもの（混ぜ寿司）あるいは地域によっては混ぜ込んだちらし寿司にさらに刺身・切り身などを乗せるものの二つに大別される。
English: Although different from region to region, suimono (clear soup) or other types of soup such as miso-soup are often served with this type of sushi.
Japanese: 地域によって異なるが、多くは汁物として吸い物が添えられるが、味噌汁など別の汁物を添える場合もある。
English: In eastern Japan, the term 'chirashizushi' tends to mean a type of sushi comprising of vinegared rice topped with sashimi slices, i.e. ingredients for nigirizushi (sushi shaped by hand) which originated in the Edo period, while it generally refers in western Japan to a kind of sushi that is made of vinegared rice either mixed with or topped with finely chopped ingredients of various kinds excluding raw foods.
Japanese: 「ちらし寿司」という名称では、主に東日本では江戸発祥の、握り寿司のネタ用の刺身などを寿司飯の上に並べた寿司と指し、西日本では生物を使わず、様々な具材を細かく切ったものを酢飯に乗せた寿司あるいは混ぜ込んだ寿司を指す傾向がある。
English: AHJIKAN Co. Ltd. of Hiroshima City, who sells food ingredients for sushi, explains the appearance of barazushi (scattered sushi), one of specialities in Okayama, went back to an order issued by Mitsumasa IKEDA, the lord of Okayama Domain in Bizen Province, who encouraged people to live a modest and frugal life and often prohibited extravagant lifestyles, that restricted their daily meals to the one rice bowl with one side dish and one soup.
Japanese: 寿司の食品素材を販売する広島市の株式会社あじかんによれば、質素倹約を奨励し、庶民の奢侈をたびたび禁じた備前国岡山藩藩主の池田光政が汁物以外に副食を一品に制限する「一汁一菜令」を布告したことが、岡山名物のばらずしが生まれた背景となっていると説明している。
English: The company made an application with the Japan Anniversary Association to designate June 27, the day of Mitsumasa IKEDA's passing, as 'the Day of Chirashizushi', and the Association registered it accordingly on April 1, 2004.
Japanese: 同社は、池田光正の命日である6月27日を「ちらし寿司の日」として日本記念日協会に申請、同協会により2004年4月1日に記念日として登録されている。
English: The most representative chirashizushi of this type is the one served in Edo-style sushi restaurants where vinegared rice is topped with sushi ingredients making for a pleasant balance of colors, and additionally there is sakezushi of Kagoshima Prefecture, barazushi of Okayama Prefecture and so on.
Japanese: 酢飯の上に寿司だねを彩りよく配置して乗せた江戸前寿司店のちらし寿司のほか、鹿児島県の酒寿司・岡山県のばら寿司などがある。
English: This type of chirashizushi is decoratively topped with nigirizushi's main ingredients (seafood slices, etc) in the center and various other ingredients on cooked rice flavored with slightly sweetened vinegar.
Japanese: 握り寿司用のネタ（魚介類の刺身など）を中心にさまざまな具を飾り乗せして並べたもの寿司飯の上に具を飾り乗せするちらし寿司。
English: Ingredients used for toppings are typically seafood used for sushi such as tune, negitoro (fatty tuna and leek onion), scallop, salmon, squid, shrimp, octopus, salmon roe and sea-urchin egg, as well as a soy-flavored omelet and vinegared ginger pickles, and often served with such colorful vegetables as green perillas, cucumber slices and boiled snow peas together with wasabi.
Japanese: 乗せる寿司だねは、マグロ・ネギトロ、ホタテガイ、サケ、イカ、エビ、タコ、イクラ、ウニなどの魚介類と、卵焼き、ガリなど寿司の素材に用いられるものが一般的で、ほかに青シソやキュウリの薄切り、茹でたキヌサヤなどで彩りを添え、ワサビを添えることが多い。
English: The ingredients varies according to seasons and areas, but typically vinegared rice is covered with kinshi-tamago egg (a thin omelet cut into narrow strips), and on it chopped ingredients are spread over, such as shiitake mushrooms and gourds (both simmered in soy broth), boiled carrots, lotus roots pickled in vinegar, green peas, chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), seasoned koyadofu (freeze-dried tofu), boiled octopus, shrimp in shell, grilled conger eel, squid, mogai (sarubo ribbed ark), Japanese Spanish mackerel (sawara) and mamakari (Japanese shad), (but the ingredients such as mogai, shrimp and green peas are served whole).
Japanese: 地域や季節によって内容が変わるが、酢飯の上に錦糸玉子を敷き詰め、その上に椎茸・干瓢の煮しめ、茹でニンジン、酢蓮根、エンドウ、竹輪、蒲鉾、田麩、味を付け高野豆腐、茹でた蛸、殻付の海老、焼穴子、烏賊、蛸、藻貝、鰆、ママカリのさまざまな具材を大きめに切断して（藻貝やエビ、エンドウなどは切らない）敷き詰める。
English: Sushi having the same name does exist in Kansai such as Osaka and the whole eastern Japan area (as explained later), but what characterizes Okayama barazushi is that its topping ingredients overwhelmingly exceeds those of the Osaka version in kind, size of each piece, volume and manner in which they are displayed.
Japanese: 大阪などの関西・東日本一帯でも同様の名称の寿司（後述）があるが、乗せる具材の品目数・大きさ・量・盛りつけの豪華さなどが大阪の物よりも圧倒的に多いのが特徴。
English: It is also called Okayama-zushi, Bizen-zushi and Matsuri-zushi (which are the commercial names of barazushi box lunches).
Japanese: 岡山寿司・備前寿司・祭寿司（正確にはばら寿司弁当の商品名）などとも呼ばれる。
English: The basic ingredients that is mixed with vinegared rice include dried shiitake mushrooms and gourd (both simmered in a soy broth), boiled carrots and lotus roots pickled in vinegar, and it is possible to make a chirashizushi dish that reflects the season by adding ingredients such as cherry petals pickled in sweetened vinegar or boiled bamboo shoots, etc.
Japanese: 酢飯の中に混ぜ込む具として、一般に干し椎茸やかんぴょうの煮しめ、茹でたニンジン、酢レンコンなどをベースに、たとえば桜の花びらの甘酢漬け、タケノコの水煮などで季節感を出すなどの工夫が可能である。
English: There is a wide range of other additional ingredients, like chikuwa fish paste, kamaboko (steamed fish paste), dried shredded fish seasoning (denbu), cooked deep-fried tofu, seasoned koyadofu (freeze-dried tofu), boiled octopus and shrimps, grilled conger eel and cooked squid.
Japanese: さらに竹輪や蒲鉾、田麩、油揚げの煮つけ、味を付けた高野豆腐、茹でた蛸・海老、焼マアナゴ、烏賊の煮付けなどさまざま。
English: Further, the color green is added through the addition of boiled snow peas and string green beans depending on the area and household.
Japanese: これに茹でた絹莢・インゲンで青い彩りを加えるなど、地域・家庭ごとに多様な具が用いられる。
English: The rice mixed with all the ingredients is topped with kinshi-tamago egg strips, shredded nori, vinegared ginger pickles or red pickled ginger, salmon roe, etc.
Japanese: 具を混ぜ込んだのち、錦糸玉子や刻み海苔、ガリまたは紅しょうが、イクラなどをあしらう。
English: A kind of sushi called 'dodomese' of Fukuoka of Bizen Province (Setouchi City) is said to be the very origin of this type of sushi including the above-mentioned Okayama barazushi which started in the castle town of Okayama.
Japanese: 前述の岡山城下発祥のばら寿司の元となった、備前福岡(瀬戸内市)発祥の「どどめせ」という寿司が発祥とされる。
English: The commercially available 'Chirashizushi-no-moto' (chirashizushi mix) is a basic packeage of ingredients that allows one to make barachirashi easily by mixing them with cooked rice and other ingredients such as snow peas, string green beans, kinshi-tamago egg strips and shredded nori.
Japanese: 市販されている「ちらし寿司の素」は、具を混ぜるちらし寿司をつくる基本的素材で、白飯に混ぜるだけで基本的なちらし寿司ができ、これにキヌサヤやインゲン、錦糸玉子、刻み海苔などを加えれば一般的なばらちらしが容易に作れる。
English: It is widely distributed as a retort-pouch food item containing seasoned ingredients such as cooked carrots, lotus roots, shiitake mushrooms, bamboo shoots and gourd.
Japanese: 具として調理済みのニンジン、レンコン、シイタケ、タケノコ、カンピョウなどと調味料を混ぜたレトルト食品として広く流通している。
English: With a little imagination concerning ingredients, one can make chirashizushi easily and conveniently at home, and because of this it has become a popular family dish prepared during ordinary times and on special occasions such as Hinamatsuri (Girl's Festival held on March 3) and various other festivals.
Japanese: 具の工夫次第で容易、かつ手軽に作れるため家庭でも作られ、雛祭りなどのごちそう、あるいは祭などハレとケの日の手作り料理として親しまれている。
English: Incidentally, among the earlier-mentioned barazushi in Okayama, there is also a type with ingredients mixed in rice in some areas.
Japanese: なお、前述の岡山のばら寿司にも、地域によっては具材を混ぜ込む物も存在する。
English: In addition to those mentioned above, there is a type of chirashizushi, such as tekonezushi of Mie Prefecture, in which rice is mixed with ingredients and topped with sashimi slices.
Japanese: 上記以外に、三重県の手こね寿司などのように、具を混ぜ、さらに切り身を乗せるものもある。
English: Multiple parallel fermentation ("並行複発酵") is a type of fermentation that takes place in the sake brewing process, meaning that saccharification (the conversion of starch into glucose by koji enzyme) and fermentation (the conversion of glucose into alcohol by yeast) occur simultaneously in the same container.
Japanese: 並行複発酵（へいこうふくはっこう）とは、醸造酒の製造過程で起こる発酵の一種であり、麹の酵素によってデンプンがブドウ糖に変化する糖化と、ブドウ糖が酵母の働きによってアルコールに変化する発酵とが、同一容器中で同時に行われることをいう。
English: High-alcohol sake with almost 20 percent alcohol content can be produced only in the multiple parallel fermentation process.
Japanese: 並行複発酵によってだけ、度数が20度に近い高濃度のアルコールが生成できる。
English: This is because glucose produced as a result of saccharification can be promptly consumed in the alcoholic fermentation process.
Japanese: これは、糖化の結果できたブドウ糖を、アルコール発酵によってただちに消費するからである。
English: If adopting the process of alcoholic fermentation after saccharification used for foreign liquors, the concentration of glucose has to be high to produce alcohol with 20 percent alcohol content, which will turn into weak starch syrup and stop the yeast activity.
Japanese: もし、洋酒のように、まず糖化をしてから次にアルコール発酵を行う単行複発酵をすると、20度のアルコールを造るためには高濃度のブドウ糖液にならざるをえず、薄い水飴のようになって、酵母が活動できなくなってしまう。
English: Additionally, koji mold (aspergillus oryzae) is aerobic and cannot reproduce itself in the container with moromi (raw unrefined sake).
Japanese: なお、麹菌は好気性菌なので、日本酒のもろみの容器中では繁殖できない。
English: Thus, when adding raw materials such as steamed rice and water to moromi, koji needs to be added at the same time.
Japanese: したがって、もろみに原材料の蒸米と水を追加するときは、同時に麹を追加する必要がある。
English: The alcohol beverages produced in the multiple parallel fermentation process are specific to the East Asian countries, known as Huangiju (yellow wine) such as Shaoxing rice wine from China, Makgeolli from Korea, and Japanese sake.
Japanese: 並行複発酵によって醸造されるアルコール飲料は、中国の紹興酒に代表される黄酒や韓国のマッコリ、それに日本酒といった東アジア特有のものである。
English: In the brewing process to produce beer and whiskey, saccharification does not occur simultaneously with alcoholic fermentation, but separately from, so it is called tanko fukuhakko (fermentation after saccharification).
Japanese: ビールやウィスキーの製造過程においては、糖化とアルコール発酵の両方が同時ではなく別々に行なわれるので、単行複発酵（たんこうふくはっこう）という。
English: Also, the process to produce wine from raw materials, in which glucose is already included, is called tan hakko (single fermentation) since it does not require saccharification but alcoholic fermentation.
Japanese: また、ワインのように初めから原料中にブドウ糖が含まれている場合は、糖化を行う必要はなくアルコール発酵だけでよいので、単発酵（たんはっこう）という。
English: A vertical type rice-milling machine was introduced around 1930 and originally used to produce sake.
Japanese: 縦型精米機（たてがたせいまいき）とは、昭和5年（1930年）ごろに登場し、元来酒造用の精米機であった。
English: The structure and function of this vertical type rice-milling machine is completely different from that of a horizontal rice polisher, which is often seen in 'a rice shop' to polish rice to be consumed by general households.
Japanese: いわゆる「お米屋さん」でよく見かける、一般家庭で消費される食用米を精白するための横型精米機とは、構造も機能もまるで異なる。
English: This vertical type rice-milling machine is required to produce polished rice with high rice polishing ratios to be used for sake brewing.
Japanese: 酒造用に用いる精白割合の高い白米を得るには、この縦型精米機を使用する必要がある。
English: With the arrival of this vertical type rice-milling machine, rice polishing technique innovatively advanced in the 1930s, which eventually brought the mass production of ginjoshu (high-quality sake brewed at low temperature from rice grains milled to 60% weight or less) in the 1980s.
Japanese: この縦型精米機の出現によって、1930年代の精米技術は革新的な進歩を遂げ、ひいては1980年代の吟醸酒の大量生産を可能にした。
English: Nowadays, in addition to the traditional horizontal rice polisher, this vertical type rice-milling machine is used to polish rice we eat.
Japanese: なお現在では、食用米の精白には従来の横型精米機に加え、この縦型精米機も使用される。
English: It usually has a vertical cylindrical body with a height of about 10 meters and a width of about 5 meters, with a grinding stone called kongo roru (diamond roll) arranged inside.
Japanese: たいていは高さ10mほど、幅5mほどの縦長の筒形で、内部には金剛ロールという砥石が貼りつけられている。
English: One theory is that it was named as 'vertical type' because this grinding stone is arranged vertically.
Japanese: 一説には、この砥石が縦に貼られていることから「縦型」という名称になったともいう。
English: In the early stage of rice polishing, kongo roru with coarse grinding function spins at high speed to remove outer shell from brown rice, and in the later stage of polishing when rice decreases its size to the point where it may be broken due to the heat generated by friction, kongo roru with fine grinding function spins at low speed to grind slowly into the central white-core structure of sake-brewing rice.
Japanese: 精米作業の初期段階には、目の粗い方の金剛ロールを高速回転して玄米を除芽し、生じる摩擦熱により米が割れかねないほど小さくなる作業後期には、目の細かい方の金剛ロールを低速回転させて、米の中心部分である酒米構造へ向かってゆっくりと削りをかけていく。
English: For sake brewers, the data on what shape the rice inside the machine is, what type of grinding stone is used, and at what speed it spins to polish rice is important know-how, almost corporate secrets, and nowadays there are many brewers that input the data by using a computer program and manage the rice polishing.
Japanese: 内部の米がどのような状態になったらどういう砥石でどういうスピードで精米するのか、というのはそれぞれの酒蔵にとっては企業秘密に近い重要なノウハウであるが、最近ではそれをコンピュータの中にプログラミング(コンピュータ)して、精米をコンピュータによって管理しているところも多くなってきた。
English: Most of the yeasts are classified under budding yeast (Saccharomyces cerevisiae), among which strains with a particularly high brewing quality are selected for use.
Japanese: 種としてはほとんどが出芽酵母Saccharomycescerevisiaeで、中でも特に醸造特性の高い株が選抜して用いられることが多い。
English: Instead of using just one kind of strain, sake is usually made from a blend of sake yeast mashes, or by blending finished sake liquors, thus combining the merits of each strain.
Japanese: また、必ずしも単一の株だけが用いられるわけではなく、日本酒酒母造りを混合したり、出来上がった酒をブレンドするなどの手法でそれぞれの株の長所を組み合わせた形で用いられることも多い。
English: For your information, some experts dispute about yeasts that have already been classified under Saccharomyces cerevisiae.
Japanese: ちなみに、現在Saccharomycescerevisiaeに分類されている酵母でも、その分類に異論を唱える専門家もいる。
English: Sake yeasts comprise foam-forming kyokai sake yeasts, which are high producers of foam, and non-forming kyokai sake yeasts, which are low producers of foam, the latter of which having a higher productivity.
Japanese: 清酒酵母には醸造中に協会系酵母泡あり酵母と呼ばれる大量の泡を発生させる協会系酵母泡あり酵母と、高泡を発生しない協会系酵母泡なし酵母とがあり、後者の方が生産性が高い。
English: Sake yeasts are distributed by laboratories or research institutes of Brewing Society of Japan or local municipalities, in addition, some universities and breweries isolate and culture them on their own.
Japanese: 日本醸造協会や地方自治体の試験研究施設から頒布されるほか、大学や各醸造所が独自に分離・培養するものもある。
English: Sake yeasts are distributed in the forms of Kyokai sake yeasts, Kyokai sake yeasts, Kyokai sake yeasts, or dried yeasts.
Japanese: 頒布形態としては協会系酵母、協会系酵母、協会系酵母乾燥酵母などがある。
English: Presumably, sake was first made by taking in naturally residing yeasts accidentally.
Japanese: 日本酒は、自然界に存在する酵母を、おそらく初めは偶然にとりこんで造られた。
English: Later, it was made by applying traditional techniques, or using 'Kuratsuki kobo' or 'Ietsuki kobo' (yeasts living in the brewery), however it was hard to stabilize the sake quality, and, even when good sake was produced, 'reproducing exactly the same one' wasn't attainable.
Japanese: また以後は伝承技法に基づいたり、ずっと醸造所に住みついている「蔵つき酵母」「家つき酵母」を用いたりして造られてきたが、それでは酒質が安定せず、良い酒ができても「まったく同じものをまたつくる」ということができなかった。
English: Even in ancient times, when the modern term 'fermentation' didn't exist, it was well known that adding 'something' to rice and water will turn the mixture into sake, and this 'something' was called koji (malted rice), moto (yeast mash), or shubo.
Japanese: しかし古来においても、今のような「発酵」という言葉こそなかったとはいえ、米と水に「あるもの」を加えると酒に変わることはしっかりと認識されており、その「あるもの」を麹（こうじ）、酛（もと）、または酒母（もと/しゅぼ）と呼んでいたわけである。
English: In China, which belongs to the same liquor culture region of multiple parallel fermentation, fermentation was already called 'Ko' in the age of the Sung dynasty, according to a brewing treatise titled "Hokuzan Shukei" (book on brewing technique), the preface of which is known to be written in 1117.
Japanese: 同じ並行複発酵の酒文化圏である中国では、序文が1117年に書かれたことがわかっている醸造技術書『北山酒経』によれば、すでに宋(王朝)の時代に「酵」と呼ばれていた。
English: In the West that belongs to the liquor culture region of single-fermentation where ingredients turn into liquor without adding 'something,' the existence of yeasts was scientifically proven only in the 19th century.
Japanese: 「あるもの」を加えなくても原料が酒に変化する単発酵の酒文化圏である西洋においては、酵母の存在が科学的に認識されたのは19世紀に入ってからのことであった。
English: Because Saccharomyces cerevisiae, that comprises not only sake yeasts but also beer yeasts, wine yeasts and bread yeasts, was discovered by J. Meyen in the 1830's, and named as such by E.C. Hansen around 1882, it is also referred to as Saccharomyces cerevisiae Meyen ex Hansen.
Japanese: 清酒酵母のみならず、ビール酵母、ワイン酵母、パン酵母も含まれる出芽酵母Saccharomycescerevisiaeは、1830年代にJ.Meyenが発見し、1882年ごろE.C.Hansenによって命名されたため、SaccharomycescerevisiaeMeyenexHansenと呼ばれることもある。
English: Modern brewing techniques were introduced to Japan in the Meiji period, on which occasion an English word yeast and a German word Hefe were imported to refer to 'microorganisms that promote fermentation' in the course of studying beer brewing techniques instead of sake brewing techniques.
Japanese: 日本にこれら近代醸造学が導入されたのは、明治になってからであるが、初めは日本酒のためではなくビールの醸造技術を学ぶ過程で、「発酵をうながす微生物」として英語yeastやドイツ語Hefeが語彙として入ってきた。
English: In 1874, '醗酷' accompanied by its readings 'hakko' and 'yasuto,' which means yeast, appeared in "Kagaku Shokei Shusui Seizo-sho Zen" (scientific expedient of sake brewing) written by H. Caliberd and translated by Harue Koizumi.
Japanese: 明治6年（1874年）には、H.カリーベールド著小泉晴江訳『科学捷径酒水製造書全』のなかで、「醗酷」が「はっこう」「ヤアスト」というふりがな付きで酵母の意味として使われている。
English: Yasuto' is what we call yeast today.
Japanese: 「ヤアスト」とはyeast、今ふうに表音すればイーストのことである。
English: In a book published in 1888, the scientific name Saccharomyces cerevisiae was phonetically written as 'サッカロミセス・セレウヰシェ-,' and explained as 'microorganisms used for brewing liquor or making bread.'
Japanese: 明治20年（1888年）刊行の書物では､学名Saccharomycescerevisiaeを表音して「サッカロミセス・セレウヰシェー」、「この菌は酒類の醸造およびパンの製造に用ゆ」とされている。
English: According to the reference offered by Brewing Society of Japan, translations such as '酵母(yeast)' or '清酒発酵母 (sake yeast)' first appeared in brewery magazines in the period during 1889 to 1890, which were described variously as '酵母,' '清酒酵母,' '醸母,' '醸母菌,' or 'イ-スト' for some time.
Japanese: 日本醸造協会の資料ページによれば、「酵母」「清酒発酵母」という翻訳語が初めて醸造雑誌に見られるようになるのは明治21年（1889年）～22年にかけてであったが、その後しばらくは「酵母」「清酒酵母」「醸母」「醸母菌」「イースト」などさまざまな呼称で表現されていた。
English: In fact, it was during that period that Japan was struggling to form foundations for modern zymurgy.
Japanese: この時期こそ、じつは日本が近代醸造学の基礎を確立しようと奮闘していた時期でもあったといえる。
English: In 1893, Dr. Kikuji YABE, who was a Japanese zymologist, isolated sake yeast from Nihonshu moromi (raw unrefined sake) of sake.
Japanese: 1893年には日本人の醸造学者矢部規矩治（やべ・きくじ）博士によって、日本酒の日本酒醪（もろみ）から清酒酵母が分離された。
English: In 1895, it was named after the zymologist and presented at an international symposium as Saccharomyces sake Yabe.
Japanese: 1895年にはそれに彼の名前を冠し、国際学会でそれがSaccharomycessakeYabeとして発表された。
English: In 1904, the National Research Institute of Brewing was established under the Ministry of Finance.
Japanese: また明治37年（1904年）には大蔵省の管轄下に国立醸造試験所が設立された。
English: Over the course described above, various translations for yeast or Hafe were unified as '酵母.'
Japanese: こうした中でそれまで多様に訳されていたyeast,Hafeが、明治37年（1905年）～38年ごろには「酵母｣という訳語に統一されていったという。
English: Although the person who coined the translation is unknown as of year, it was presumably named as such because of the fact that '酵' had long been a letter meaning fermentation in Asia, and '母,' which had also been written as '酒母' and read as 'moto (origin),' had been a letter meaning an origin of all creation or phenomena.
Japanese: この訳語を考案した人は年現在定かではないが、「酵」は古くから東洋で発酵現象を意味する字であり、「母」は、それ以前も「酒母」と書いて「もと」と読んでいたことも含めて、万物の根源、現象の元、という意味の字であったからだと考えられる。
English: Later, Yamahai-jikomi (a method of yeast-mash making) was developed in 1909, Sokujo-kei (seed mash made by the quick fermentation method) for sake was developed in the next year (1910), and the first Zenkoku Shinshu Kanpyokai (National New Sake Appraising and Deliberating Fair) was held in 1911.
Japanese: その後も国立醸造試験所では明治42年（1909年）山廃仕込みが開発され、翌年（1910年）には日本酒速醸系（そくじょうけい）が考案され、さらに明治44年（1911年）には第一回全国新酒鑑評会が開催されることになる。
English: Over time, a system for Brewing Society (present-day Brewing Society of Japan) to isolate, pure-culture, and distribute the high-prize winning yeasts that were objectively evaluated as excellent at the fair to breweries throughout Japan was established.
Japanese: ここで高い順位を取るなどして客観的に優秀と評価された酵母を、醸造協会（現在の日本醸造協会）が分離、純粋培養し、全国の酒蔵に頒布するというシステムがやがて整えられていった。
English: In the 1920's, from the Taisho period through the early Showa period, the National Institute of Brewing conducted researches for higher quality sake, and during the course production of sake yeasts for making archetypes of sake which were later developed and spread as Nihonshu ginjo-shu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) began.
Japanese: 大正時代から昭和時代初頭、1920年代には、国立醸造研究所を中心として、さらに高度な品質の日本酒の開発が模索され、そうした中でのちに日本酒吟醸酒の誕生として普及する酒の原形を醸造する清酒酵母が造られ始めた。
English: In order to produce ginjo-shu, improvements in various fields such as rice polishing and other technologies in addition to yeasts are required, and then in the 1970's, a breakthrough in temperature control technology in the Nihonshu moromi-zukuri (preparation of final mash) process and realization of new yeasts such as Sake yeast kyokai No.7 and Sake yeast kyokai No.9 enabled brewers to produce Nihonshu ginjo-shu and junmai (sake brewed with only rice, water, and koji without additives) ginjo-shu.
Japanese: 吟醸酒の実現には酵母のみならず、精米技術の向上など多方面の研究を待たなければならなかったが、やがて1970年代には、日本酒醪（もろみ）造りの工程における温度管理の技術が飛躍的に発達し、協会系酵母協会7号や協会系酵母協会9号などの新しい酵母が実用化され、日本酒吟醸酒・純米吟醸酒などが出荷されはじめた。
English: In response to the ginjo-shu boom in the 1980's and later, many yeasts that yield a high aroma, such as low-acid-producing yeasts, high-ester-producing yeasts, and high-malic-acid-producing yeasts, were developed, and research institutes under prefectural governments and agricultural colleges promoted development of new types of yeasts.
Japanese: 1980年代以降の吟醸酒ブームを受けて、さらに少酸性酵母、高エステル生成酵母、リンゴ酸高生産性多酸酵母といった高い香りを出す酵母が多数つくられ、都道府県の管轄下にある研究センターや農業大学を中心として新たな酵母の開発が進んだ。
English: These are explained in 'Yeasts developed by local municipalities,' 'Yeasts developed by colleges,' and 'Yeasts developed by companies and private institutes' in this section.
Japanese: 本ページ「地方自治体開発の酵母」「大学で開発された酵母」「企業・民間機関開発の酵母」などがそれにあたる。
English: Yeasts developed by laboratories and research institutes under local municipalities, such as industrial technology centers and brewing laboratories.
Japanese: 地方自治体の試験研究機関、すなわち工業技術センターや醸造試験所などで開発された酵母をいう。
English: In most cases, sake yeasts are designed to make the best of them from their development phase, taking into account the sake brewing using 'sakamai (rice for brewing sake) developed by each local municipality in sakamai producing areas,' taking advantage of local natural conditions including climate and soil.
Japanese: 気候や土壌を初めとした、それぞれの地方の自然条件を生かすように開発された「酒米地方自治体開発の酒米」を原料として日本酒を醸造するときに、もっとも清酒酵母としての力が発揮されるように、開発の段階から想定もしくは理想としている場合がほとんどである。
English: Amid the trend for local consumption of locally produced products, development of superior yeasts along with sakamai is the key factor for local municipalities to improve the local sake quality and reconstruct the local industries.
Japanese: 地産地消が求められる中、酒米とともに、優良酵母の開発は地方自治体にとって地元産清酒の品質向上の、また地場産業建て直しの重要な鍵を握っているといえる。
English: These backgrounds have intensified competition for yeast development to the extent that there are fewer prefectures that do not have any municipally developed yeasts today.
Japanese: このため、酵母開発の競争は激化しており、今や地方自治体開発の酵母を持たない都道府県の方が少ない状態になっている。