junmai sakeとは 意味・読み方・使い方

Ways of producing ginjo system (ginjoshu, junmai ginjoshu, daiginjoshu and junmai daiginjoshu) and non-ginjo system (other than above-mentioned) sake differ in the following two points in this stage.発音を聞く 例文帳に追加

吟醸系（吟醸酒・純米吟醸酒・大吟醸酒・純米大吟醸酒）と非吟醸系（それ以外の酒）は、この過程において以下の二つの点で造り方が分かれる。 - Wikipedia日英京都関連文書対訳コーパス

Recently, while consumption in Japan shows as declining tendency, consumption of sake, in particular, ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to sixty percent weight or less) and junmai ginjoshu (ginjoshu with no added alcohol) in overseas market has been growing and it is known as "sake."発音を聞く 例文帳に追加

近年、日本国内での消費は減退傾向にある一方、アメリカ合衆国・フランスを中心とした海外市場では日本酒、とくに吟醸酒・純米吟醸酒の消費が拡大しており、「sake」として知られている。 - Wikipedia日英京都関連文書対訳コーパス

The definition of tokutei meisho shu (sake with a specific class name) such as daiginjo sake (top-quality sake brewed at low temperature from rice grains milled to 50% of weight or less) and junmai daiginjo sake (daiginjo with no added alcohol) is closely related to the polishing ratio (see 'Nihonshu tokutei meisho shu').発音を聞く 例文帳に追加

大吟醸酒・純米大吟醸酒をはじめとした特定名称酒の定義は、精米歩合とも密接に関連している（「日本酒特定名称酒」参考）。 - Wikipedia日英京都関連文書対訳コーパス

Sake yeast Kyokai No. 7 and Sake yeast Kyokai No. 9. among Kyokai-line yeasts played a big role in giving birth to ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to sixty percent weight or less)and junmai ginjoshu that has a fragrance.発音を聞く 例文帳に追加

香りをもつようになった吟醸酒・純米吟醸酒を誕生させるのに大きな役割を果たしたのは、協会系酵母のなかの協会系酵母協会7号と協会系酵母協会9号であった。 - Wikipedia日英京都関連文書対訳コーパス

Sake of which raw material and/or manufacturing method meets specified standards is classified into specific class name of sake, such as ginjoshu, junmai ginjoshu (ginjo sake with no added alcohol), and honjozoshu (a sake brewed with rice of polishing ratio not exceeding 70 % as main material and distilled alcohol of as auxiliary material not exceeding 10 % of rice by weight発音を聞く 例文帳に追加

原料や製法が一定の基準を満たす清酒は、純米酒（じゅんまいしゅ）、吟醸酒・純米吟醸酒（ぎんじょうしゅ）、本醸造酒（ほんじょうぞうしゅ）といった特定名称酒（とくていめいしょうしゅ）に分類される。 - Wikipedia日英京都関連文書対訳コーパス

The brewing method descended to some brewers in Nara, and they produced "nanto moro-haku," which enjoyed a reputation as the highest grade clean sake for a long time, just like today's "junmai daiginjo" (added alcohol-free "daiginjo" [top-quality sake brewed at low temperatures from rice grains milled to 50% of weight or less]).発音を聞く 例文帳に追加

その造り方の流れを継ぐ奈良の酒屋の『南都諸白（なんともろはく）』は、まるで今日の純米大吟醸酒のように、もっとも高級な清酒の呼び名として長らく名声をほしいままにした。 - Wikipedia日英京都関連文書対訳コーパス

And in 1983 when he could harvest enough quantity of the rice to brew sake, he succeeded in manufacturing ginjoshu (high-quality Japanese sake brewed from finest milled rice) and junmai ginjoshu (ginjoshu with no added alcohol) made from original Kameno-o rice, and he has named it "Kameno-o" (literally, an aged man of tortoise.)発音を聞く 例文帳に追加

1983年（昭和58年）には醸造に足る収量を得たため、亀の尾を原料に使った日本酒吟醸酒・純米吟醸酒「亀の翁」（かめのお）が製造された。 - Wikipedia日英京都関連文書対訳コーパス

Initially, Fukumitsuya Sake Brewery developed "Junmai-shu Suppin," a product that applied long standing rice fermentation techniques and was able to be used as a cosmetics product. However, this product was classified as an alcohol product and its sale was limited to liquor stores.例文帳に追加

最初は、長年の米発酵技術を応用して化粧品として使用可能な「純米酒すっぴん」を開発したが、酒類に分類され、酒販店に販売が限定されていた。 - 経済産業省