unrefined riceとは 意味・読み方・使い方

Sato managed to make a test growing of the seed rice, and then spent four years until he could brew a bottle of moromi (unrefined sake) using Kameno-o rice only.発音を聞く 例文帳に追加

そして、その試験栽培にこぎつけ、その後亀の尾単独で日本酒醪一本分の酒を仕込めるようになるまでに四年かかった。 - Wikipedia日英京都関連文書対訳コーパス

A primary fermentation is carried out for about 4 to 7 days by adding mother water and rice malt bacteria for making liquor to the rice malt to obtain primary unrefined sake.例文帳に追加

この麹に仕込み水と酒造用酵母菌を加えて約４〜７日程度かけて一次発酵を行って一次モロミを得る。 - 特許庁

At least ordinary malted rice of Aspergillus awamori and steamed brown rice are added to distillation lees of Awamori or a stock solution of unrefined vinegar obtained by squeezing the distillation lees.例文帳に追加

泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも通常の泡盛米麹と蒸煮玄米を加えることを特徴とする。 - 特許庁

Germinated rice is boiled into boiled rice according to the brewing process of refined rice wine, is fed as boiled rice to unrefined rice wine or further saccharified and is used in a four-step fermentation.例文帳に追加

また、清酒醸造工程に従って、発芽米を蒸米にし、これを掛米として酒醪を仕込み又は更に糖化したものを四段として用いることができる。 - 特許庁

This method for producing the antiseptic liquor comprises adding a supernatant of a culture formed by culturing Lactobacillus gasseri which produces an antibacterial active substance to a yeast starter for a rice liquor, an unrefined rice liquor, the refined rice liquor, etc., so that the antiseptic refined rice liquor is produced.例文帳に追加

抗菌活性物質を生産するＬａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ菌を培養した培養上清液を酒母、モロミ若しくは製成酒などに添加して抗腐敗酒を製造する抗腐敗酒の製造方法である。 - 特許庁

It is said that before the Heian period, unrefined sake with moromi (raw unrefined sake) made from rice had been called Dakuro and it changed to present-day Doburoku by regional accents.発音を聞く 例文帳に追加

平安時代以前から米で作る醪の混じった状態の濁酒のことを濁醪（だくらう）と呼んでいたのが訛って、今日のどぶろくになったと言われる。 - Wikipedia日英京都関連文書対訳コーパス

The buckwheat distilled spirit is produced by adding water and yeast to malted rice, and agitating well with a paddle rod or the like in a primary brewing process, aimed at fermentation of unrefined liquor at a temperature of 25 to 30°C for 3 to 5 days to obtain a primary unrefined liquor.例文帳に追加

一次仕込において麹米に汲水及び酵母を加え櫂棒等でよく撹拌し、２５〜３０°Ｃの醪温度で３〜５日間かけて発酵を図り一次醪を得る。 - 特許庁

The unrefined sake is produced by allowing boiled sweet potato to stand in the presence of rice koji and enzymatic ferments at a temperature range of 10-40°C to be saccharified and alcohol fermented.例文帳に追加

蒸煮した甘藷を、米麹及び酵母の存在下、温度１０〜４０℃で放置して、糖化とアルコール発酵を行わせ、もろみを製造する。 - 特許庁