江戸時代を通じて、基本的に酒はその造り方、流通、販売に至るまで商人がプロデュースするものであったが、上記のような理由から藩という地方自治体が酒造りを立案し、伊丹酒や灘五郷や奈良流など当時の酒造先進地域より酒師（さかし-杜氏とほぼ同義）や麹師（こうじし）といった技術者を少なからぬ藩費で招聘し、土地の大商人に醸造設備などを整備させて始めた地酒のことを、後世から便宜上藩造酒（はんぞうしゅ）と呼ぶ。例文帳に追加

While sake was basically produced by the merchants throughout the Edo period in all fields of brewing methods, distribution and sales, local governments or domains, due to the above reasons, started to brew Jizake (local sake) called, in later ages for convenience, Hanzoshu (sake brewed by the domains) by preparing brewing plans, inviting at no small expenses of the domain's technical experts such as Sakashi (sake brewer) (almost the same meaning as Toji [sake brewer]) and Kojishi (a person in charge of the koji-manufacturing) from the advanced regions in sake brewing like Itami sake, Nada gogo (five districts in Nada), Nara style sake and so on and making local wealthy merchants maintain brewing facilities.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

こうした取引は循環的かつ継続的に毎年繰り返されるが、正貨獲得時期と正貨支出時期が一致するとは限らず、正貨獲得以前に支出を要する場合には、販売予定の年貢米や特産品を担保として有力商人（特に蔵屋敷に出入りする蔵元や掛屋）から金銀を借りて、実際に入ってきた年貢米や特産品をもって返済することになる。例文帳に追加

As the timing of inflow and outflow of specie money did not always match although this business was done every year cyclically and continuously, when expense was needed before attaining the current money, it was unavoidable to borrow gold and silver from powerful merchants (especially kuramoto [sake brewer] or kakeya [merchants dealing in finance]), putting up their annual rice tax or local special products which were to be sold later as security, and they paid back when such rice tax or products were actually delivered.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス