「brewing」を含む例文一覧(1014)

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  • Furthermore, from that time, sake breweries were placed under the strict control of the National Tax Agency, and the tax on sake brewing had a system that more water added in the finished sake, the cheaper the tax became.
    さらに当時より酒造所は国税庁の厳しい管轄下にあり、造石税は出来上がった酒に加水すればするほど税金が安くなる仕組みであった。 - Wikipedia日英京都関連文書対訳コーパス
  • The beverage brewer 1 supplies a powder ingredient and hot water to a brewing container 2 and then applies negative pressure to brew a beverage via a filter 6.
    抽出容器２に粉末原料および湯を供給した後、負圧を作用させることによりフィルタ６を介して飲料を抽出するようにした飲料抽出装置１。 - 特許庁
  • To provide a beverage brewer with a simple/inexpensive-structured steam discharge device capable of discharging steam generated inside the machine in brewing a beverage.
    飲料の抽出に際して機内に発生した湯気をシンプル・安価な構成で排気することが可能な湯気抜き装置を備えた飲料抽出機を提供すること。 - 特許庁
  • To provide an electric kettle capable of actively improving the quality of liquid to a quality suitable for brewing tea, etc. by adjusting the pH value of the liquid.
    液体のｐＨ値を調整し、お茶などの抽出に適した液質に積極的に改善することができる電気湯沸かし器を提供することを目的とする。 - 特許庁
  • To provide a method which enables the highly accurate, quick and convenient measurement of a factor causing early flocculation of yeast contained in a brewing material and further rapidly measuring a number of specimens.
    醸造原料中に含まれる酵母早期凝集因子を、高精度で、迅速かつ簡便に測定でき、さらに多検体を迅速に測定できる方法の提供である。 - 特許庁
  • This extraction method of S-adenosylmethionine contained in sake lees includes: a process for preparing a composition containing sake lees and vinegars derived from brewing by mixing sake lees with vinegars derived from brewing; and a process for obtaining extract containing S-adenosylmethionine by removing solid matter in the composition obtained in the above process.
    清酒粕に含まれるS-アデノシルメチオニンの抽出方法であって、清酒粕と醸造に由来する酢類とを混合して清酒粕と醸造に由来する酢類とを含む組成物を調製する工程、及び上記工程により得られた組成物中の固形分を除去してS-アデノシルメチオニンを含む抽出物を得る工程を含む方法。 - 特許庁
  • Until then, breweries had basically taken advantage of the difference between shuzokabu amount and the amount of rice for brewing sake to deal with any policies made by the bakufu, such as by overstating the required value in advance, so that their business would not suffer a loss, but "the merchants' magic" they had used could not work on the obligatory supply of the one-tenth amount of rice for sake brewing.
    これまで酒屋たちは基本的に、幕府からどのような政策が下っても自分の商売に実質的な損をきたさないように、酒造株高と酒造米高の格差をうまく利用し、あらかじめ求められた数値を水増し申告しておくなどして対処してきたが、この十分の一役米に対しては今までの「商人マジック」が使えなかった。 - Wikipedia日英京都関連文書対訳コーパス
  • At the same time, Japanese sake is regarded as culture or craft products among some breweries, especially small or medium-sized breweries, and they call toji people shuzo-sakka (which literally means "an author of brewing") or shuzo-ka (which literally means "an artist of brewing") because they believe toji create sake as their own unique work as people sometimes say 'every person has a different talent, and every toji has his or her unique sake.'
    いっぽう、これはむしろ中小の酒蔵に多いが、日本酒を一つの文化もしくは工芸品ととらえ、杜氏は「一人一芸、一杜一酒」と言われるほど独自な作品としての酒を造り上げていくものであるとの考えから、酒造作家（しゅぞうさっか）もしくは酒造家（しゅぞうか）と呼ばれることが多い、 - Wikipedia日英京都関連文書対訳コーパス
  • Regarding this abolishment, many experts are concerned that, even if cost reduction is attempted by brewing junmaishu with the rice-polishing ratio of about 75% which is almost equal to that of futsushu, the consumers who do not find the difference of the taste gladly choose less expensive sake, which will lead to lowering sake brewing technologies and quality, resulting in further contribution to worsening the period of sluggish consumption of Japanese sake.
    だが、この撤廃に関しては、普通酒なみに75％程度の精米歩合で純米酒を造ってコストダウンを図っても、味がわからない消費者は喜んで安価な酒を選択し、ひいては酒造技術と品質の低下につながり、ますます日本酒消費低迷期が進むものとして危惧している専門家も多い。 - Wikipedia日英京都関連文書対訳コーパス
  • A part of a handle holding portion of a brewing bag is kept under its non-adhered state, a downward open slit is also arranged at that part and the outer periphery of the handle holding portion is provided with a plurality of protrusions.
    抽出用バッグの把手保持部の一部を未接着の状態として、その部分にも下方に開いた切込みを設け、更に把手保持部の外周には複数の突起を設ける。 - 特許庁
  • To provide an electric kettle automatically pouring hot water until coffee brewing is finished, and preventing overflow of coffee by automatically adjusting the hot water flow rate.
    コーヒーが全て抽出し終わるまで自動で出湯し、かつコーヒーが溢れないように出湯流量も自動で調節することができる電気湯沸かし器を提供することを目的とする。 - 特許庁
  • To provide a drainage and cleaning structure for an apparatus processing cereal and malted rice as a raw material mainly in enzyme industry and brewing industry in which a conveyor having air permeability is used.
    主として酵素工業並びに醸造工業の原料として使用する穀類及び麹を処理する通気性のあるコンベアを使用する装置の排水及び洗浄構造に関する - 特許庁
  • To simplify such a coffee machine in a structurally simple way in terms of control, it is suggested that the throttle means 12, 112 should be made adjustable by the action of the brewing pressure.
    制御の観点から、構造的に簡易な方法でこのようなコーヒーマシンを簡素化するために、絞り手段１２，１１２が抽出圧力の働きによって調整可能とされる。 - 特許庁
  • The alcoholic fermentation process such as the brewing of Japanese sake is characterized by the application of DC magnetic field of 0.5-20T, preferably 0.5-10T to yeast.
    日本酒等のアルコール発酵工程において、酵母に、０．５〜２０Ｔの直流磁界、好ましくは０．５〜１０Ｔの直流磁界を印加することを特徴とするアルコール発酵方法である。 - 特許庁
  • There is provided potato shochu using dry-heated potato and/or baked potato as at least a part of brewing raw material, wherein the methional content is ≥200 μg/L.
    掛原料の少なくとも一部に乾熱ジャガイモ及び／又は焼成ジャガイモを用いるジャガイモ焼酎であって、メチオナール含量が２００μｇ／Ｌ以上のジャガイモ焼酎に関する。 - 特許庁
  • The yeast is applied to a conventional method for brewing to afford the alcoholic beverage having the increased content of the γ-aminobutyric acid and scarcely changing the amino acid composition.
    本発明によれば、この酵母を従来の醸造方法に適用して、アミノ酸組成はほとんど変化なく、γ−アミノ酪酸含量が増加したアルコール飲料を提供することができる。 - 特許庁
  • 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.
    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 museum which is themed around sake brewing and Gekkeikan was opened on the company's 350th anniversary in 1987 in a renovated sake brewery (built in 1909) on the bank of Hori-kawa River.
    濠川畔の月桂冠発祥地に建つ酒蔵（明治42年築）を改装し、創業350年にあたる昭和62年に開設された、伏見の酒造りと月桂冠をテーマとする博物館である。 - Wikipedia日英京都関連文書対訳コーパス
  • Twelve Offices of Empress's Residence: Naishi no tsukasa (Office of Female Palace Attendants), Tsuwamono no tsukasa (Military Equipment Office), Kurazukasa (Office of Wardrobe of the Emperor and Empress), Fumi no tsukasa (Office of Book and Writing Materials), Nuinotsukasa (Office of Sewing), Kashiwade no tsukasa (Table Office), Mikinotsukasa (Office of Sake Brewing), Mikado no tsukasa, Tonomorizukasa (Office of Lighting), Office of Housekeeping, Court servant, Kamori no tsukasa (Housekeeping Office), Moi no tsukasa (Water Office), and Medical Office.
    後宮十二司（内侍司、兵司、蔵司、書司、縫司、膳司、酒司、闡司、殿司（主殿司）、掃司、水司、薬司） - Wikipedia日英京都関連文書対訳コーパス
  • When temporarily leaving the sake brewing business, breweries took such measures as yasumikabu, meaning not using the license one holds, and kashikabu, meaning temporarily giving other brewer the use of the license.
    一時的に酒造業から離れる場合も、株を持っているのに使わない休株（やすみかぶ）や、一時的に他の酒造人に使わせておく貸株（かしかぶ）といったことも行なわれた。 - Wikipedia日英京都関連文書対訳コーパス
  • Whatever the reason, sake brewing was limited according to rice yields for each year, starting from this time, in such a manner that no more than 20 or 30 percent of these values was allowed in a poor harvest year.
    いずれにせよこれ以後、毎年の米の作柄によって、この数値を基準にして凶作年にはその二割とか三割といった具合に酒造が制限されていくようになった。 - Wikipedia日英京都関連文書対訳コーパス
  • As difference between shuzokabu amount and the amount of rice for brewing sake began to increase again after the Revision of the Sakekabu System in the Genroku Era, the bakufu conducted the Revision of the Sakekabu System in the Tenmei Era in 1788.
    また、元禄の酒株改め以来、ふたたび酒造株高と酒造米高の格差が広がってきていたので、幕府は天明8年（1788年）天明の酒株改めを実施した。 - Wikipedia日英京都関連文書対訳コーパス
  • Therefore the bakufu greatly encouraged sake brewing, saying rice could be stored with good quality when processed into sake and sake could also be shipped more easily to other domains and Edo than rice.
    そこで幕府は、米を酒に加工しておけば良質な形での貯蔵となり、また他藩や江戸表へ輸送する際も米より便利であるとして、おおいに酒造りを奨励した。 - Wikipedia日英京都関連文書対訳コーパス
  • The Imperial Court and the Muromachi bakufu imposed Sakaya yaku (taxes imposed on sake brewing) on 'Rakuchu Hendo' at the end of the Kamakura period, and it became general practice to use the name Rakugai instead of Hendo since around the time of the Onin War.
    鎌倉時代末期の朝廷や室町幕府が酒屋役を「洛中辺土」に課しており、応仁の乱の頃から辺土に替わって洛外という語が一般的になる。 - Wikipedia日英京都関連文書対訳コーパス
  • It stretches east and west, and includes Fushimi district as its center, a castle town of the Fushimi-jo Castle well-known for its sake brewing industry, as well as Fukakusa district in the north, Daigo district in the east and suburban district in the west and the south.
    区域は東西に長く、伏見城の城下町で酒造業で知られる伏見地区を中心に、北方の深草地区、東方の醍醐地区、西方・南方の郊外地区を含む。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a liquid koji for use in producing fermented food/drink, particularly a liquid koji with high glucoamylase and acid-resistant α-amylase activity usable for brewing Shochu (Japanese white distilled liquor).
    発酵飲食品の製造に用いられる液体麹、特に焼酎醸造に使用できるグルコアミラーゼ、及び耐酸性α−アミラーゼの活性が高い液体麹を提供する。 - 特許庁
  • To provide a liquid koji for use in producing fermented food/drink, particularly a liquid koji with high glucoamylase and acid-resistant α-amylase activity usable for brewing Shochu (Japanese white distilled liquor).
    発酵飲食品の製造に用いられる液体麹、特に焼酎醸造に使用できるグルコアミラーゼ、及び耐酸性α−アミラーゼの酵素活性が高い液体麹を提供する。 - 特許庁
  • Ryuha are groups of people that are headed by an Iemoto (head of school) or Soke (grand master), who passes down a certain systematic waza (craftsmanship or technique) in the fields of Japanese art, sake brewing, etc.
    流派（りゅうは）とは日本の芸道や酒造りなどの分野においてひとつの体系化された技（技術、技能）を継承する家元、宗家などを頂点とした集団のことをいう。 - Wikipedia日英京都関連文書対訳コーパス
  • Prior to the modern era, in the process of mixing koji and water, yeasts naturally existing in the air were taken into or "yeast of the house" or "yeast of a brewing house" were utilized.
    近代以前は、麹と水を合わせる過程において空気中に自然に存在する酵母を取り込んだり、酒蔵に棲みついた「家つき酵母」もしくは「蔵つき酵母」に頼っていた。 - Wikipedia日英京都関連文書対訳コーパス
  • It means not only completion of steaming, but also, for toji and other workers in the brewery, the end of the season for sake brewing, during which they are not allowed to relax their attention, has come to the end and the arrival of the day when they can give themselves a break.
    それは単に蒸しの作業が終わることだけでなく、杜氏や蔵人たちにとっては気の抜けない酒造りの季節が終わり、ほっと一息つく日の到来をも意味する。 - Wikipedia日英京都関連文書対訳コーパス
  • Other than sake in the initial stage in which sake was brewed as kuchikami-no-sake (sake by mouth-chewing) and kabi-no-sake (literally, sake from mold), sake brewing using koji was established by the beginning of the Nara period.
    口嚼ノ酒（くちかみのさけ）とカビの酒で醸されていた原初期の日本酒をのぞいて、奈良時代の初めにはすでに麹を用いた製法が確立していたと考えられる。 - Wikipedia日英京都関連文書対訳コーパス
  • The hiire technique was already described in "Goshu no Nikki" (literally, "diary of sake"), which is the technical guidebook for sake brewing written during the Muromachi period and we can know that this technique was used since the medieval times in the area centering on the Kinai region (provinces surrounding Kyoto and Nara).
    火入れの技法は、室町時代に書かれた醸造技術書『御酒之日記』にもすでに記載され、中古から畿内を中心に行なわれていたことがわかる。 - Wikipedia日英京都関連文書対訳コーパス
  • This means that, even 500 years before discovery of the pasteurizing temperature in 1862 by Louis Pasteur, who is called the father of bacteriology in the West, it was generally conducted in sake brewing in Japan.
    これはすなわち、西洋における細菌学の祖、ルイ・パスツールが1862年に殺菌温度を発見するより500年も前に、日本ではそれが酒造りにおいて一般に行なわれていたことになる。 - Wikipedia日英京都関連文書対訳コーパス
  • This is a museum established by Yao Shuzo, Chichibu City and documents and tools and equipment for sake brewing during the Edo Period and materials for formation of Goshugura scattered in Japan.
    -秩父市矢尾酒造が開設している資料館で、江戸時代の酒造関係の文書や機具、また全国に散在する江州蔵の成り立ちについての資料を展示している。 - Wikipedia日英京都関連文書対訳コーパス
  • Even after soboshu passed its prime, some sake brewers inherited the brewing method of Nara temples, and these brewers continued to put this brand on the market of "kudarizake" (the sake transported from Kyoto & Osaka area down to Edo) also in the Edo period.
    僧坊酒全盛の時代が終わってからも、奈良流の造り酒屋がその製法を引き継ぎ、江戸時代に入ってからもこのブランドで下り酒などの販路に乗せていた。 - Wikipedia日英京都関連文書対訳コーパス
  • Yamahai-jikomi tends to be avoided nowadays because it requires a certain level of care; moreover, rationalization such as kobo-jikomi (brewing using cultured moto), kon-toka-moto (high heat saccharification moto), and chuon-sokujo-moto (medium heat saccharification moto) has caused many sake breweries to stop using the yamahai method.
    それなりの手間もかかるために敬遠される傾向もあり、酵母仕込み、高温糖化酛、中温速醸酛などの合理化によって山廃で仕込まなくなった酒蔵も多い。 - Wikipedia日英京都関連文書対訳コーパス
  • Incidentally, this description of a close relationship between liquor and religion in "Sanguo Zhi" provides one of the reasons why sake brewing began as a task of miko (a shrine maiden).
    ちなみに、酒と宗教が深く関わっていたことを示すこの『三国志』の記述は、酒造りが巫女（みこ）の仕事として始まったことをうかがわせる一つの根拠となっている。 - Wikipedia日英京都関連文書対訳コーパス
  • "Engishiki" (927) describes a structure of sacred sake tanks at Sake no tsukasa in Kunaisho to show that various sake liquors were already brewed in the almost same methods of brewing modern sake.
    『延喜式』（927年）には宮内省造酒司の御酒槽のしくみが記されており、すでに現代の酒とそれほど変わらない製法でいろいろな酒が造られていたことがわかる。 - Wikipedia日英京都関連文書対訳コーパス
  • It was before a Jikkoku (1800 liters) vat for brewing sake was developed, and it seemed that sake was brewed in kame jars (甕 or 瓶 in Chinese characters) of 360-540 liters on doma (dirt floor).
    まだ十石入り仕込み桶が開発される前で、二石から三石入る甕（かめ）（もしくは「瓶」の字をあて「かめ」と読ませる場合も）を土間にならべて酒を造っていたようである。 - Wikipedia日英京都関連文書対訳コーパス
  • In "Tamonin Nikki" (The Diary compiled from 1478 to 1618 by Eishun and other Buddhist priests at Tamonin Temple), in addition to a description on the above pasteurization, the details of such a traditional method of sake brewing which had lasted until the Edo period are described.
    『多聞院日記（たもんいんにっき）』には、先の火入れについての記述に加えて、こうした江戸時代まで続いた伝統的な酒造法について詳しく記されている。 - Wikipedia日英京都関連文書対訳コーパス
  • This caused a decline in the tradition of Soboshu since the middle of the Heian period, and brewing techniques never revived even after temples themselves were revived.
    これによって平安時代中期から培われた僧坊酒の伝統は衰滅していき、のちに寺そのものが再建されても、もはや醸造技術が寺院に復活することはなかった。 - Wikipedia日英京都関連文書対訳コーパス
  • As to the rice for sake brewing, Yamadanishiki, which was crossed between general-purpose rice and Omachi in 1923 and designated as a recommendable variety by Hyogo Prefecture in 1936, topped the list in kanpyokai.
    酒米も、大正13年（1923年）に酒米一般米と雄町を交配させ、昭和11年（1936年）に兵庫県奨励品種として登場した山田錦が鑑評会上位を占めるようになった。 - Wikipedia日英京都関連文書対訳コーパス
  • 223 sake breweries burned down in the war, and 17 percent of the amount of sake produced in the Showa 20 brewing year (1945 to 1946) was lost, and the human resources such as toji and kurabito (skilled workers at sake breweries) suffered great loses.
    戦火に焼かれた酒蔵だけでも223場にのぼり、昭和20酒造年度（1945年-1946年）の全製成量の17%の酒が失われ、杜氏や蔵人などの人的損失もたいへん大きかった。 - Wikipedia日英京都関連文書対訳コーパス
  • In addition, the amount of the ration was calculated based on the production amount of the Showa 11 brewing year (1936 to 1937) when half of the farmers were tenant farmers before the outbreak of the China-Japan War.
    しかも、配給量は日中戦争開始以前、まだ小作農が農業人口の大半を占めていた昭和11酒造年度（1936年-1937年）の米の生産高に基づいて算出されていた。 - Wikipedia日英京都関連文書対訳コーパス
  • The fact that the amount of the ration of rice for sake brewing of each sake brewery was determined meant that the amount of production of sake was also determined in accordance with that of the prewar era.
    原料である酒造米の配給高が蔵ごとに決められているということは、製成酒の生産高も戦前のそれに準じて規定されていることに等しかった。 - Wikipedia日英京都関連文書対訳コーパス
  • It was in the 1980s, when several years passed since the patient studies such as the developments of rice for sake brewing and seishu yeasts and the improvement of junmaishu (sake made without added alcohol or sugar) in order to escape from the long-term slump.
    ときに1980年代、すでに日本酒は長い低迷からの脱却を求めて、酒米、清酒酵母の開発や、純米酒の改良など、地道な研究を始めて数年が経っていた。 - Wikipedia日英京都関連文書対訳コーパス
  • After 'Koshitanrei,' a rice cultivar for sake brewing, was designated to a recommendable variety of Niigata Prefecture, the word '淡麗' had been established as another word which had a different nuance from the word '端麗.'
    酒造好適米「越淡麗」（こしたんれい）が新潟県の奨励品種となるに至り、「淡麗」という語もすっかり「端麗」とは別のニュアンスを持つ語として定着していった。 - Wikipedia日英京都関連文書対訳コーパス
  • Although they were indeed brewing specialists, it is hard to say that they were the direct origin of latter-day toji, in terms of whether there were group-specific techniques or not, and/or in terms of their organization system.
    しかし同じ醸造技術者ではあっても、流派ごとの技法の有無や、集団としての制度などを考えると、後世の杜氏の直接的起源とは言いがたい。 - Wikipedia日英京都関連文書対訳コーパス
  • However, such sakashi people were less hierarchized and organized than latter-day toji groups; indeed, their sake brewing duties were more horizontally and widely specialized rather than vertically specialized.
    しかしながら、彼ら酒師たちは、後世の杜氏集団ほど階級化・組織化されておらず、むしろ酒造りの仕事は、上下に階級化されるよりも、水平に幅広く分業化されていた。 - Wikipedia日英京都関連文書対訳コーパス
  • The sake brewery of the hometown which produced gozenshu was called "goyo zakaya (official sake brewing family)", and sakashi (sake brewer) and toji (chief sake brewer) who were authorized by the domain for production were called "sakatsukasa" ("sakajiko" in the Nanbu Domain, etc.).
    御膳酒を造る国許の造り酒屋を御用酒屋（ごようざかや）、またそれを造る藩公認の酒師や杜氏を酒司（さかつかさ/さかじこ-南部藩など）と呼んだ。 - Wikipedia日英京都関連文書対訳コーパス
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