客は、なじみの職人の前に陣取りあれこれと注文して、バー(酒場)でカクテルを注文するがごとく自分だけの特別な寿司を楽しみ、職人も、握り寿司より巻き寿司の方がバラエティがつけやすいため、これに応じて次々に新しい寿司を考案していった。

A Customer enjoyed sushi specially made for him/her by taking a seat in front of sushi chef familiar to him/her and ordering this and that like ordering cocktail at a bar, and a sushi chef invented new sushi one after another in order to respond to a customer's request using a character of Maki-zushi that it was easier to give a variety to Maki-zushi than to Nigiri-zushi. - Wikipedia日英京都関連文書対訳コーパス

低迷からの模索が図られ始めた昭和60年（1985年）ごろに、県内「福寿海」の中川酒造と「日置桜」の山根酒造場が、鳥取大学農学部に資料として残されていた一握りの種籾を譲り受け、農家の協力を得て復刻開始、平成2年（1990年）に醪一本分の収量を得るに到った。

Around 1985, when efforts for recovery from stagnation began, Nakagawa Shuzo, the producer of 'Fukujukai' and Yamane Shuzojo, the producer of 'Hiokizakura,' both breweries being in Tottori Prefecture, were given a handful of seed rice that had been kept as materials in the Faculty of Agriculture at Tottori University and started their revival with cooperation by farmers; in 1990, the yield reached a quantity sufficient to produce a minimum unit of moromi. - Wikipedia日英京都関連文書対訳コーパス