utaseとは 意味・読み方・使い方

Utase (time period immediately after sake mash production until the next heating is commenced)発音を聞く 例文帳に追加

打瀬（うたせ） - Wikipedia日英京都関連文書対訳コーパス

Utase-daiyokujo (Sujiyu-onsen Hot Spring, Oita Prefecture), Hyotan Onsen (Beppu-onsen Hot Spring Kannawa-onsen Hot Spring)発音を聞く 例文帳に追加

うたせ大浴場(大分県筋湯温泉),ひょうたん温泉(大分県別府温泉鉄輪温泉) - Wikipedia日英京都関連文書対訳コーパス

Additionally, the yamaoroshi-haishi-moto is difficult to use since the utase (a part of the brewing process) can not be performed without maintaining the environmental temperature below 5 degrees Celsius.発音を聞く 例文帳に追加

また環境温度が5℃以下でないと打瀬ができないという難物でもある。 - Wikipedia日英京都関連文書対訳コーパス

The utase is a part of the brewing process from the aragai (stirring with a mash paddle) to the hatsudaki (the first warming process).発音を聞く 例文帳に追加

打瀬（うたせ）とは、醸造の工程のなかで、荒櫂（あらがい）から初暖気（はつだき）までの間をいう。 - Wikipedia日英京都関連文書対訳コーパス

--- To avoid a thrust, the attacked fencer raises their wrist, often locking the two fencers in tsubazeriai; if the attacking fencer can strike the opponent's wrist from above, it is counted as a successful strike, called 'migi kote utase' (the stroke to the right wrist).発音を聞く 例文帳に追加

（中略）突を受け小手を挙るゆへ、鍔迫となる処を上よりくじく、右小手うたせ。」 - Wikipedia日英京都関連文書対訳コーパス

In the case of the yamaoroshi-haishi-mot, the utase means the following processes: lactobacillus and nitrate reducing bacteria that improve the taste of sake are slowly developed to produce lactic acid at about pH 3.5 and to convert starch to sugar while the environmental temperature is kept low to prevent harmful wild yeast and bacteria that ruin sake from becoming active and growing.発音を聞く 例文帳に追加

山卸廃止酛では、酒をまずくする有害な野生酵母や雑菌が活動・繁殖できないような低温に環境を保ちながら、乳酸菌・硝酸還元菌など酒をおいしくする有益な酵母や菌をゆっくりと繁殖させ、pH3.5前後で乳酸を生成させ、糖化作用を行なうことをいう。 - Wikipedia日英京都関連文書対訳コーパス