掛け米の英語

普通酒は麹米、掛け米ともにすべて一般米で造られるのがほとんどである。例文帳に追加

For most futsushu (ordinary sake), general-purpose rice is used for kojimai and kakemai.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

麹米、掛け米などにどういう種の酒米を用いているかは、裏ラベルに表示されている場合が多い。例文帳に追加

The back label usually indicates which variety of sakamai is used for kojimai and kakemai.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

麹米と掛け米の両方に精白米を用いる諸白からは格下の酒とみなされた。例文帳に追加

It was regarded as being a lower grade sake compared to morohaku which was made using polished white rice for both the kojimai and kakemai.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

掛け米には、全部または一部に一般米（米）が使われるが、特定名称酒の場合、酒米のみが使われることが多い。例文帳に追加

Usually, general-purpose rice is used totally or partially for kakemai, but, in case of sake with a specific class name, often only sakamai is used.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

日本酒の原料として日本酒米をとらえるならば、麹米、酒母米のほかに、日本酒醪を仕込むときに加える掛け米がある。例文帳に追加

If we understand nihonshumai (rice for sake) as raw material for sake, other than kojimai (rice for koji) and shubomai (rice for shubo), there is kakemai that is added during the preparation for unrefined sake.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

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。例文帳に追加

"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).発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

用途によって、麹米（こうじまい）用と掛け米（かけまい）用の2種類がある。例文帳に追加

Depending on the intended use, there are two types of rice, namely kojimai (rice for koji) and kakemai (rice used to produce moromi or raw unseishu).発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

麹米、掛け米ともに精白しなければ並酒（なみざけ）と呼ばれた。例文帳に追加

The brewing method using unpolished rice for both the koji-mai and the kake-mai, as well as the sake made using this method, were both called "namizake."発音を聞く  - Wikipedia日英京都関連文書対訳コーパス