for forms sakeとは 意味・読み方・使い方

In addition, the developing Soboshu led to different techniques such as narazake (sake of Nara) and Amanosake (sake of Kongo-ji Temple on Mt. Amano), the original forms of each school of the later Sessen juni go (the 12 sake brewing districts in Settsu Province and Izumi Province shipping for Edo).発音を聞く 例文帳に追加

また僧坊酒の発展から、奈良酒や天野酒などの、のちの摂泉十二郷の各流派の原型にあたる技法の違いも現れた。 - Wikipedia日英京都関連文書対訳コーパス

in Buddhism, the second of the three periods after the death of the Buddha, during which time teaching and training are practiced but faith is said to become for forms sake, and enlightenment cannot be achieved発音を聞く 例文帳に追加

釈迦の死後を3期に分けたうちの2番目で,教説と修行は行われるが信仰が形式的になるといわれる時期 - EDR日英対訳辞書

After a harvest is finished in the autumn, the toji invites young people in the village or people in neighboring villages who have some skills and he forms a team for sake brewing in the winter.発音を聞く 例文帳に追加

秋に刈り入れが終わると、杜氏は自分の村の若い者や、近隣で腕に覚えのある者に声をかけて、その冬のためのいわば酒造りチームを組織するのである。 - Wikipedia日英京都関連文書対訳コーパス

In the latter part of the Meiji period, since sake came to be distributed in 1.8 liter bottles, the way of consuming sake of the Japanese changed from a style in which they drank sake as a treat heavily only a few special days in a year to one in which they drank their favorite sake for dinner or individually almost every normal day and got drunk to some extent (namayoi) (see the section of 'The change of distribution and consumption forms').発音を聞く 例文帳に追加

かつて明治時代後期には、酒が一升瓶で流通するようになったために、日本人の酒の消費の仕方が、年に数回だけハレの日に振る舞い酒をとことん泥酔するまで飲む様式から、ほとんど毎日ケの日に自分の好みの酒を晩酌や独酌としてほどほどに酔う（なま酔い）様式へ変化した（参照：「流通と消費の形態変化」）。 - Wikipedia日英京都関連文書対訳コーパス

High ester forming mutant refined sake yeast which forms much ethyl caproate selected and obtained in a cerulenin-containing medium, is crossed with yeast for distilled spirit to obtain mutant yeast for distilled liquor which forms much ethyl caproate and which belongs to Saccharomyces cerevisiae, and has resistance to high temperature and resistance to citric acid.例文帳に追加

セルレニン含有培地で選択して得られたカプロン酸エチルを多く生成する高エステル生成変異清酒酵母と焼酎用酵母とを交雑し、カプロン酸エチルを多く生成し、且つ、高温耐性及びクエン酸耐性を有するサッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）に属する蒸留酒用変異酵母を取得する。 - 特許庁