[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:sake-shochu":3},{"meta":4,"markdown":71,"quiz":72},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14,"quizId":70},"article","culture-sake-shochu","sake-shochu","日本酒と焼酎入門 — 製法・産地・飲み方の基礎","Sake and Shochu: Production, Regions, How to Drink","culture","An introduction to Japan's two flagship traditional alcoholic beverages — sake (nihonshu) and shochu. Covers the fundamental distinction between brewed and distilled drinks, the four sake grades defined by rice-polishing ratio (junmai daiginjō, junmai ginjō, junmai-shu, honjōzō), key sake-producing regions (Niigata, Nada in Hyōgo, Fushimi in Kyoto, Akita), the two shochu classes (otsurui honkaku-shōchū vs kōrui), regional shochu specialties by raw material (mugi\u002FŌita, imo\u002FKagoshima-Miyazaki, kome\u002FKumamoto, kokutō\u002FAmami), and the temperature-based vocabulary for serving sake (hiya, jōon, kan and its named gradations) plus shochu serving styles (rokku, mizuwari, oyuwari).\n","2026-04-28T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-sake-shochu.png",[15,20,25,30,34,38,42,46,50,54,58,62,66],{"word":16,"reading":17,"meaning":18,"level":19},"日本酒","にほんしゅ","sake","N3",{"word":21,"reading":22,"meaning":23,"level":24},"清酒","せいしゅ","refined sake (legal term)","N1",{"word":26,"reading":27,"meaning":28,"level":29},"焼酎","しょうちゅう","shochu (distilled spirit)","N2",{"word":31,"reading":32,"meaning":33,"level":24},"醸造酒","じょうぞうしゅ","brewed alcohol",{"word":35,"reading":36,"meaning":37,"level":24},"蒸留酒","じょうりゅうしゅ","distilled spirit",{"word":39,"reading":40,"meaning":41,"level":24},"麹","こうじ","kōji mold\u002Fmalted rice",{"word":43,"reading":44,"meaning":45,"level":24},"精米歩合","せいまいぶあい","rice-polishing ratio",{"word":47,"reading":48,"meaning":49,"level":24},"純米大吟醸","じゅんまいだいぎんじょう","junmai daiginjō (top sake grade)",{"word":51,"reading":52,"meaning":53,"level":24},"本醸造","ほんじょうぞう","honjōzō (sake with added alcohol)",{"word":55,"reading":56,"meaning":57,"level":29},"産地","さんち","producing region",{"word":59,"reading":60,"meaning":61,"level":24},"単式蒸留","たんしきじょうりゅう","pot-still (single) distillation",{"word":63,"reading":64,"meaning":65,"level":24},"連続蒸留","れんぞくじょうりゅう","continuous distillation",{"word":67,"reading":68,"meaning":69,"level":24},"燗","かん","warmed sake","culture-sake-shochu-quiz","\n::para\n[日本]{にほん:Japan:N5}を[代表]{だいひょう:to represent:N3}する[酒]{さけ:alcohol:N3}といえば、[醸造酒]{じょうぞうしゅ:brewed alcohol:N1}の[日本酒]{にほんしゅ:sake:N3}と、[蒸留酒]{じょうりゅうしゅ:distilled spirit:N2}の[焼酎]{しょうちゅう:shochu:N1}の[二]{ふた:two:N5}つが[挙げられます]{あげられます:to be cited:N1}。[両者]{りょうしゃ:both:N3}とも[米]{こめ:rice:N3}や[麹]{こうじ:kōji:N1}を[使う]{つかう:to use:N4}という[共通点]{きょうつうてん:common point:N3}を[持ち]{もち:to have:N4}ながら、[製法]{せいほう:production method:N1}も[飲み方]{のみかた:way of drinking:N4}も[全く]{まったく:completely:N3}[異なる]{ことなる:to differ:N1}[飲み物]{のみもの:beverage:N4}です。[本記事]{ほんきじ:this article:N3}では、[製法]{せいほう:production method:N1}・[等級]{とうきゅう:grade:N1}・[産地]{さんち:producing region:N3}・[飲み方]{のみかた:way of drinking:N4}の[四]{よっ:four:N5}つの[視点]{してん:viewpoints:N1}から、その[基礎]{きそ:basics:N1}を[整理]{せいり:to organize:N1}します。\n\n#en\nWhen speaking of representative Japanese alcoholic drinks, two stand out: sake — a brewed beverage — and shochu — a distilled spirit. Although both share the use of rice and kōji, their production methods and drinking customs differ entirely. This article organizes the basics from four perspectives: production, grade, region, and how to drink.\n::\n\n::heading\n[醸造酒]{じょうぞうしゅ:brewed:N1} と [蒸留酒]{じょうりゅうしゅ:distilled:N2} — [製法]{せいほう:production:N1}の[根本]{こんぽん:fundamental:N2}[的]{てき:-ic, -ical:N4}な[違い]{ちがい:difference:N3}\n\n#en\nBrewed vs Distilled — The Fundamental Production Difference\n::\n\n::para\n[日本酒]{にほんしゅ:sake:N3}は[米]{こめ:rice:N3}・[米麹]{こめこうじ:rice kōji:N1}・[水]{みず:water:N5}を[原料]{げんりょう:raw material:N3}とする[醸造酒]{じょうぞうしゅ:brewed alcohol:N1}で、[酵母]{こうぼ:yeast:N1}による[発酵]{はっこう:fermentation:N1}で[アルコール]{アルコール:alcohol}を[生み出します]{うみだします:to produce:N5}。[ビール]{ビール:beer}や[ワイン]{ワイン:wine}と[同じ]{おなじ:same:N4}[仲間]{なかま:family:N2}で、[アルコール]{アルコール:alcohol}[度数]{どすう:degree, ABV:N3}は[一般]{いっぱん:general:N2}[的]{てき:-ic, -ical:N4}に15〜16[度]{ど:degrees:N4}[前後]{ぜんご:around:N5}です。[一方]{いっぽう:on the other hand:N4}、[焼酎]{しょうちゅう:shochu:N1}は[醸造]{じょうぞう:brewing:N1}した[もろみ]{もろみ:fermenting mash}を[加熱]{かねつ:to heat:N3}し、[蒸気]{じょうき:steam:N2}を[冷やして]{ひやして:to cool:N3}[液体]{えきたい:liquid:N2}に[戻す]{もどす:to return:N3}「[蒸留]{じょうりゅう:distillation:N2}」を[加える]{くわえる:to add:N3}ため、[度数]{どすう:degree, ABV:N3}が[高く]{たかく:high:N5}なります。\n\n#en\nSake is a brewed beverage made from rice, rice kōji, and water — alcohol is produced through fermentation by yeast. It belongs to the same family as beer and wine, with an ABV typically around 15–16%. Shochu, on the other hand, takes a brewed mash and heats it, cooling the vapor back into liquid — this distillation step pushes the ABV considerably higher.\n::\n\n::callout\n[ポイント]{ポイント:point}は、「[醸造]{じょうぞう:brewing:N1}」が[原料]{げんりょう:raw material:N3}を[微生物]{びせいぶつ:microorganisms:N1}に[発酵]{はっこう:to ferment:N1}させる[工程]{こうてい:process:N3}であるのに[対し]{たいし:in contrast to:N3}、「[蒸留]{じょうりゅう:distillation:N2}」は[発酵]{はっこう:fermented:N1}した[液体]{えきたい:liquid:N2}から[アルコール]{アルコール:alcohol}[成分]{せいぶん:component:N3}を[取り出す]{とりだす:to extract:N3}[工程]{こうてい:process:N3}だという[点]{てん:point:N3}です。つまり[焼酎]{しょうちゅう:shochu:N1}は、[醸造]{じょうぞう:brewed:N1}を[経た]{へた:to undergo:N3}[後]{あと:after:N5}に[蒸留]{じょうりゅう:distillation:N2}を[行う]{おこなう:to perform:N5}「[二]{に:two:N5}[段階]{だんかい:stages:N2}」の[酒]{さけ:alcohol:N3}なのです。\n\n#en\nThe key point: \"brewing\" is the process of letting microorganisms ferment raw materials, while \"distillation\" is the process of extracting the alcohol component from an already-fermented liquid. In other words, shochu is a \"two-stage\" drink — brewing happens first, and distillation follows.\n::\n\n::heading\n[精米歩合]{せいまいぶあい:rice-polishing ratio:N3} と [日本酒]{にほんしゅ:sake:N3}の[等級]{とうきゅう:grades:N1}\n\n#en\nSeimai-buai and the Grades of Sake\n::\n\n::para\n[日本酒]{にほんしゅ:sake:N3}の[等級]{とうきゅう:grade:N1}を[決める]{きめる:to determine:N3}[最も]{もっとも:most:N3}[重要]{じゅうよう:important:N3}な[指標]{しひょう:indicator:N1}が「[精米歩合]{せいまいぶあい:rice-polishing ratio:N3}」です。[これ]{これ:this}は、[玄米]{げんまい:brown rice:N1}を[削った]{けずった:to mill:N1}[後]{あと:after:N5}に[残る]{のこる:to remain:N3}[米]{こめ:rice:N3}の[割合]{わりあい:ratio:N3}を[示します]{しめします:to indicate:N3}。[例えば]{たとえば:for example:N3}[精米歩合]{せいまいぶあい:rice-polishing ratio:N3}50%とは、[玄米]{げんまい:brown rice:N1}の[外側]{そとがわ:outer side:N3}を50%[削り]{けずり:to mill away:N1}、[中心]{ちゅうしん:center:N4}の50%だけを[使う]{つかう:to use:N4}という[意味]{いみ:meaning:N4}です。[米]{こめ:rice:N3}の[外側]{そとがわ:outer side:N3}には[たんぱく質]{たんぱくしつ:protein:N4}や[脂質]{ししつ:fat:N2}が[多く]{おおく:many:N4}、これらが[雑味]{ざつみ:off-flavors:N3}の[原因]{げんいん:cause:N3}になるため、[削る]{けずる:to mill away:N1}ほど[澄んだ]{すんだ:clear:N1}[味わい]{あじわい:flavor:N4}になります。\n\n#en\nThe most important indicator determining the grade of sake is the \"seimai-buai\" — the rice-polishing ratio. This shows the percentage of rice remaining after the outer layers of brown rice are milled away. A seimai-buai of 50%, for example, means 50% of the outer brown rice has been removed and only the inner 50% is used. The outer layers contain protein and fat, which cause off-flavors, so the more rice is polished away, the cleaner the resulting taste.\n::\n\n::callout\n[四]{よっ:four:N5}つの[特定]{とくてい:specified:N3}[名称]{めいしょう:designation:N1}[酒]{しゅ:sake:N3}の[精米歩合]{せいまいぶあい:rice-polishing ratio:N3}の[基準]{きじゅん:standard:N1}は[次]{つぎ:next:N3}[通り]{とおり:as follows:N4}です。[純米]{じゅんまい:junmai:N2}[大吟醸]{だいぎんじょう:daiginjō:N1}は50%[以下]{いか:or less:N4}（[米]{こめ:rice:N3}・[米麹]{こめこうじ:rice kōji:N1}・[水]{みず:water:N5}のみ）、[純米]{じゅんまい:junmai:N2}[吟醸]{ぎんじょう:ginjō:N1}は60%[以下]{いか:or less:N4}、[純米酒]{じゅんまいしゅ:junmai-shu:N2}は[精米歩合]{せいまいぶあい:rice-polishing ratio:N3}の[規定]{きてい:requirement:N3}なし（[米]{こめ:rice:N3}のみ[使用]{しよう:to use:N4}）、[本醸造]{ほんじょうぞう:honjōzō:N1}は70%[以下]{いか:or less:N4}で[醸造]{じょうぞう:brewing:N1}アルコール[少量]{しょうりょう:small amount:N2}[添加]{てんか:added:N1}が[認められて]{みとめられて:to be permitted:N3}います。[数字]{すうじ:number:N3}が[小さい]{ちいさい:small:N5}ほど[手間]{てま:labor:N4}と[原料]{げんりょう:raw materials:N3}が[かかり]{かかり:to require}、[価格]{かかく:price:N1}も[上がる]{あがる:to rise:N5}[傾向]{けいこう:tendency:N2}があります。\n\n#en\nThe four \"tokutei meishō shu\" (specially designated sake) grades are defined as follows. Junmai daiginjō: 50% or less (rice, rice kōji, and water only). Junmai ginjō: 60% or less. Junmai-shu: no polishing-ratio requirement (only rice used). Honjōzō: 70% or less, with a small amount of brewing alcohol permitted. The lower the number, the more labor and raw material required — and prices tend to rise accordingly.\n::\n\n::heading\n[日本酒]{にほんしゅ:sake:N3}の[四]{よっ:four:N5}[大]{だい:big:N5}[産地]{さんち:producing regions:N3}\n\n#en\nThe Four Major Sake-Producing Regions\n::\n\n::para\n[日本酒]{にほんしゅ:sake:N3}の[味わい]{あじわい:flavor:N4}は[水質]{すいしつ:water quality:N4}と[気候]{きこう:climate:N3}に[大きく]{おおきく:greatly:N5}[左右]{さゆう:to be influenced:N5}されるため、[古く]{ふるく:from old:N4}から[特定]{とくてい:specific:N3}の[地域]{ちいき:regions:N2}に[銘醸地]{めいじょうち:famous brewing region:N1}が[集中]{しゅうちゅう:to concentrate:N4}しました。[兵庫]{ひょうご:Hyōgo:N2}[県]{けん:prefecture:N2}の[灘]{なだ:Nada:N1}は[ミネラル]{ミネラル:mineral}[豊富]{ほうふ:rich:N2}な[宮水]{みやみず:Miyamizu well water:N1}と[酒米]{さかまい:sake rice:N3}「[山田錦]{やまだにしき:Yamada Nishiki:N1}」の[産地]{さんち:producing region:N3}で、[力強い]{ちからづよい:powerful:N4}「[男酒]{おとこざけ:masculine sake:N3}」と[呼ばれます]{よばれます:to be called:N3}。[京都]{きょうと:Kyoto:N3}[府]{ふ:prefecture:N2}の[伏見]{ふしみ:Fushimi:N1}は[軟水]{なんすい:soft water:N2}を[使い]{つかい:to use:N4}、[まろやかな]{まろやかな:mellow}「[女酒]{おんなざけ:feminine sake:N3}」として[知られて]{しられて:to be known:N4}います。\n\n#en\nBecause sake's flavor is greatly influenced by water and climate, famous brewing districts have long been concentrated in specific regions. Nada in Hyōgo Prefecture, with its mineral-rich Miyamizu well water and the sake rice variety Yamada Nishiki, produces a powerful \"otokozake\" (masculine sake). Fushimi in Kyoto Prefecture uses soft water to make a mellow \"onnazake\" (feminine sake).\n::\n\n::para\n[新潟]{にいがた:Niigata:N1}[県]{けん:prefecture:N2}は[豪雪]{ごうせつ:heavy snow:N1}[地帯]{ちたい:zone:N2}の[雪解け]{ゆきどけ:snowmelt:N3}[水]{みず:water:N5}と[寒冷]{かんれい:cold:N3}な[気候]{きこう:climate:N3}を[活かし]{いかし:to make use of:N3}、「[淡麗]{たんれい:light and dry:N1}[辛口]{からくち:dry:N2}」と[呼ばれる]{よばれる:to be called:N3}[すっきりした]{すっきりした:clean}[酒]{さけ:sake:N3}を[多く]{おおく:many:N4}[生み出して]{うみだして:to produce:N5}います。[秋田]{あきた:Akita:N4}[県]{けん:prefecture:N2}も[同じく]{おなじく:likewise:N4}[寒冷地]{かんれいち:cold region:N3}で、[長期]{ちょうき:long-period:N3}[低温]{ていおん:low-temperature:N2}[発酵]{はっこう:fermentation:N1}による[華やかな]{はなやかな:fragrant:N1}[吟醸]{ぎんじょう:ginjō:N1}[酒]{しゅ:sake:N3}が[評価]{ひょうか:evaluation:N1}されています。\n\n#en\nNiigata Prefecture, in a heavy-snow region, makes use of snowmelt water and a cold climate to produce many of what are called \"tanrei karakuchi\" — clean, light, dry sakes. Akita Prefecture is similarly cold, and is highly regarded for its fragrant ginjō sakes produced through long, low-temperature fermentation.\n::\n\n::heading\n[焼酎]{しょうちゅう:shochu:N1}の[二]{ふた:two:N5}つの[分類]{ぶんるい:classifications:N3} — [乙類]{おつるい:otsu class:N1} と [甲類]{こうるい:kō class:N1}\n\n#en\nThe Two Classes of Shochu — Otsurui and Kōrui\n::\n\n::para\n[焼酎]{しょうちゅう:shochu:N1}は[酒税法]{しゅぜいほう:liquor tax law:N2}[上]{じょう:on:N5}、[蒸留]{じょうりゅう:distillation:N2}[方式]{ほうしき:method:N3}によって[二]{ふた:two:N5}つに[分けられて]{わけられて:to be divided:N5}います。「[乙類]{おつるい:otsu class:N1}」は[単式蒸留]{たんしきじょうりゅう:single-stage distillation:N2}で[作られ]{つくられ:to be made:N4}、[原料]{げんりょう:raw material:N3}の[香り]{かおり:aroma:N2}や[個性]{こせい:individuality:N2}が[強く]{つよく:strongly:N4}[残ります]{のこります:to remain:N3}。[アルコール]{アルコール:alcohol}[度数]{どすう:degree, ABV:N3}は[原則]{げんそく:in principle:N2}45[度]{ど:degrees:N4}[以下]{いか:or less:N4}で、[一般]{いっぱん:general:N2}[的]{てき:-ic, -ical:N4}には25[度]{ど:degrees:N4}が[標準]{ひょうじゅん:standard:N1}です。「[本格]{ほんかく:authentic:N3}[焼酎]{しょうちゅう:shochu:N1}」とも[呼ばれ]{よばれ:to be called:N3}、[産地]{さんち:producing region:N3}や[原料]{げんりょう:raw material:N3}の[個性]{こせい:individuality:N2}を[楽しむ]{たのしむ:to enjoy:N4}ものです。\n\n#en\nUnder the Liquor Tax Law, shochu is divided into two classes by distillation method. \"Otsurui\" is made by single-stage (pot-still) distillation, and the aroma and character of the raw material remain strongly. ABV is in principle 45% or less, with 25% being the typical standard. Also called \"honkaku-shōchū\" (authentic shochu), it is meant to be enjoyed for the individuality of its region and raw material.\n::\n\n::para\n[一方]{いっぽう:on the other hand:N4}、「[甲類]{こうるい:kō class:N1}」は[連続蒸留]{れんぞくじょうりゅう:continuous distillation:N2}[機]{き:apparatus:N3}で[作られ]{つくられ:to be made:N4}、[何度]{なんど:many times:N4}も[蒸留]{じょうりゅう:distillation:N2}を[繰り返す]{くりかえす:to repeat:N1}ため[非常]{ひじょう:extremely:N3}に[ピュア]{ピュア:pure}で[クセ]{くせ:character}のない[味わい]{あじわい:flavor:N4}になります。[アルコール]{アルコール:alcohol}[度数]{どすう:degree, ABV:N3}は36[度]{ど:degrees:N4}[未満]{みまん:less than:N3}ですが、[原酒]{げんしゅ:undiluted base:N3}は[しばしば]{しばしば:often}35[度]{ど:degrees:N4}[以上]{いじょう:or more:N4}に[達します]{たっします:to reach:N3}。[チューハイ]{チューハイ:chūhai}や[サワー]{サワー:sour}の[ベース]{ベース:base}として[広く]{ひろく:widely:N4}[使われ]{つかわれ:to be used:N4}、[業務]{ぎょうむ:commercial:N3}[用]{よう:use:N4}・[家庭]{かてい:household:N3}[用]{よう:use:N4}の[両方]{りょうほう:both:N3}で[需要]{じゅよう:demand:N1}が[大きい]{おおきい:large:N5}のが[特徴]{とくちょう:characteristic:N1}です。\n\n#en\n\"Kōrui,\" on the other hand, is made by continuous distillation apparatus, and because distillation is repeated many times, the result is extremely pure with no character. ABV is under 36%, although the undiluted base often reaches 35% or above. It is widely used as the base for chūhai and sour cocktails, with large demand in both commercial and household markets.\n::\n\n::heading\n[産地]{さんち:producing region:N3} と [原料]{げんりょう:raw material:N3} — [本格焼酎]{ほんかくしょうちゅう:honkaku-shōchū:N1}の[地図]{ちず:map:N4}\n\n#en\nRegion and Raw Material — A Map of Honkaku-Shōchū\n::\n\n::para\n[本格]{ほんかく:authentic:N3}[焼酎]{しょうちゅう:shochu:N1}は[南九州]{みなみきゅうしゅう:southern Kyushu:N2}を[中心]{ちゅうしん:center:N4}に[発展]{はってん:to develop:N1}し、[産地]{さんち:producing region:N3}ごとに[主]{しゅ:main:N4}[原料]{げんりょう:raw material:N3}が[異なります]{ことなります:to differ:N1}。[鹿児島]{かごしま:Kagoshima:N1}[県]{けん:prefecture:N2}と[宮崎]{みやざき:Miyazaki:N1}[県]{けん:prefecture:N2}の[一部]{いちぶ:part:N3}では[芋]{いも:sweet potato:N1}（[サツマイモ]{サツマイモ:sweet potato}）を[使う]{つかう:to use:N4}「[芋]{いも:imo:N1}[焼酎]{じょうちゅう:shochu:N1}」が[圧倒]{あっとう:overwhelmingly:N2}[的]{てき:-ic, -ical:N4}で、[甘み]{あまみ:sweetness:N2}と[力強い]{ちからづよい:powerful:N4}[香り]{かおり:aroma:N2}が[特徴]{とくちょう:characteristic:N1}です。[大分]{おおいた:Ōita:N5}[県]{けん:prefecture:N2}は[麦]{むぎ:barley:N2}を[原料]{げんりょう:raw material:N3}とした「[麦]{むぎ:mugi:N2}[焼酎]{じょうちゅう:shochu:N1}」の[本場]{ほんば:home:N4}で、[香ばしく]{こうばしく:fragrantly toasted:N2}[飲み]{のみ:drinking:N4}やすい[味わい]{あじわい:flavor:N4}が[人気]{にんき:popularity:N5}です。\n\n#en\nHonkaku-shōchū developed mainly in southern Kyushu, with each producing region using a different main ingredient. In Kagoshima Prefecture and parts of Miyazaki Prefecture, \"imo-shōchū\" — using sweet potatoes — is overwhelmingly dominant, characterized by sweetness and powerful aromas. Ōita Prefecture is the home of \"mugi-shōchū,\" made from barley, popular for its toasty, easy-drinking flavor.\n::\n\n::para\n[熊本]{くまもと:Kumamoto:N1}[県]{けん:prefecture:N2}の[球磨]{くま:Kuma:N2}[地方]{ちほう:region:N4}は[米]{こめ:rice:N3}を[原料]{げんりょう:raw material:N3}とする「[米]{こめ:kome:N3}[焼酎]{じょうちゅう:shochu:N1}」の[産地]{さんち:producing region:N3}で、[日本酒]{にほんしゅ:sake:N3}に[似た]{にた:to resemble:N3}[穏やかな]{おだやかな:gentle:N1}[風味]{ふうみ:flavor:N4}を[持ちます]{もちます:to have:N4}。[鹿児島]{かごしま:Kagoshima:N1}[県]{けん:prefecture:N2}の[奄美]{あまみ:Amami:N1}[群島]{ぐんとう:archipelago:N2}でのみ[製造]{せいぞう:production:N1}が[認められて]{みとめられて:to be permitted:N3}いる「[黒糖]{こくとう:brown sugar:N1}[焼酎]{じょうちゅう:shochu:N1}」は、[サトウキビ]{サトウキビ:sugarcane}から[作る]{つくる:to make:N4}[黒糖]{こくとう:brown sugar:N1}を[使い]{つかい:to use:N4}、[ほのかな]{ほのかな:subtle}[甘い]{あまい:sweet:N2}[香り]{かおり:aroma:N2}が[漂う]{ただよう:to drift:N1}[独特]{どくとく:distinctive:N1}な[酒]{さけ:alcohol:N3}です。[なお]{なお:incidentally}、[沖縄]{おきなわ:Okinawa:N1}の[泡盛]{あわもり:awamori:N1}も[本格]{ほんかく:authentic:N3}[焼酎]{しょうちゅう:shochu:N1}の[一]{いち:one:N5}[種類]{しゅるい:kind:N3}に[分類]{ぶんるい:classified:N3}され、[タイ米]{タイまい:Thai rice:N3}と[黒麹]{くろこうじ:black kōji:N1}を[使う]{つかう:to use:N4}[点]{てん:point:N3}が[特徴]{とくちょう:characteristic:N1}です。\n\n#en\nThe Kuma region of Kumamoto Prefecture is the producing area for \"kome-shōchū,\" made from rice, with a gentle flavor resembling sake. \"Kokutō-shōchū\" — produced only in the Amami archipelago of Kagoshima Prefecture — uses brown sugar made from sugarcane and is a distinctive drink with a subtle sweet aroma. Incidentally, Okinawa's awamori is also classified as a type of honkaku-shōchū, distinguished by its use of Thai rice and black kōji.\n::\n\n::heading\n[日本酒]{にほんしゅ:sake:N3}の[飲み方]{のみかた:how to drink:N4} — [温度]{おんど:temperature:N2}[別]{べつ:by:N4}の[呼び名]{よびな:names:N3}\n\n#en\nHow to Drink Sake — Names by Temperature\n::\n\n::para\n[日本酒]{にほんしゅ:sake:N3}は[温度]{おんど:temperature:N2}によって[味わい]{あじわい:flavor:N4}が[大きく]{おおきく:greatly:N5}[変わる]{かわる:to change:N3}[酒]{さけ:alcohol:N3}で、[温度]{おんど:temperature:N2}[帯]{たい:band:N2}ごとに[専用]{せんよう:dedicated:N2}の[呼び名]{よびな:name:N3}が[あります]{あります:to exist}。[冷蔵庫]{れいぞうこ:refrigerator:N2}で[冷やした]{ひやした:chilled:N3}[状態]{じょうたい:state:N1}を「[冷や]{ひや:chilled:N3}」あるいは「[冷酒]{れいしゅ:cold sake:N3}」、[室温]{しつおん:room temperature:N2}を「[常温]{じょうおん:room temperature:N2}」または「[冷や]{ひや:room-temp:N3}」（[古い]{ふるい:old:N4}[呼び方]{よびかた:naming:N3}）、[温めた]{あたためた:warmed:N2}ものを[総称]{そうしょう:collective name:N1}して「[燗]{かん:warmed sake:N1}」と[呼びます]{よびます:to call:N3}。[華やかな]{はなやかな:fragrant:N1}[吟醸]{ぎんじょう:ginjō:N1}[酒]{しゅ:sake:N3}は[冷やして]{ひやして:chilled:N3}[香り]{かおり:aroma:N2}を[楽しみ]{たのしみ:to enjoy:N4}、[米]{こめ:rice:N3}の[旨味]{うまみ:umami:N1}が[強い]{つよい:strong:N4}[純米酒]{じゅんまいしゅ:junmai-shu:N2}は[燗]{かん:warm:N1}にすると[真価]{しんか:true value:N1}を[発揮]{はっき:to bring out:N1}するなど、[酒]{さけ:sake:N3}の[個性]{こせい:individuality:N2}と[温度]{おんど:temperature:N2}を[合わせる]{あわせる:to match:N3}のが[基本]{きほん:basics:N1}です。\n\n#en\nSake is a drink whose flavor changes greatly with temperature, and each temperature band has its own name. Refrigerator-chilled is called \"hiya\" or \"reishu\" (cold sake). Room temperature is called \"jōon\" — or, in older usage, also \"hiya.\" Warmed sake is collectively called \"kan.\" Fragrant ginjō sakes are best chilled to enjoy the aroma, while richer junmai-shu with strong rice umami truly comes alive when warmed — matching the sake's character to the temperature is the basic principle.\n::\n\n::callout\n[燗]{かん:warmed sake:N1}には[温度]{おんど:temperature:N2}ごとに[細かな]{こまかな:fine-grained:N2}[名前]{なまえ:names:N5}が[付け]{つけ:to give:N3}られています。30[度]{ど:degrees:N4}[前後]{ぜんご:around:N5}の「[日向]{ひなた:sunshine:N3}[燗]{かん:warm:N1}」、35[度]{ど:degrees:N4}の「[人肌]{ひとはだ:body temperature:N2}[燗]{かん:warm:N1}」、40[度]{ど:degrees:N4}の「[ぬる]{ぬる:lukewarm}[燗]{かん:warm:N1}」、45[度]{ど:degrees:N4}の「[上]{じょう:upper:N5}[燗]{かん:warm:N1}」、50[度]{ど:degrees:N4}の「[熱燗]{あつかん:hot kan:N1}」、55[度]{ど:degrees:N4}[以上]{いじょう:or more:N4}の「[飛び切り]{とびきり:exceptional:N3}[燗]{かん:warm:N1}」など、[五]{ご:five:N5}[度]{ど:degrees:N4}[刻み]{きざみ:in increments:N3}で[呼び名]{よびな:names:N3}が[変わる]{かわる:to change:N3}のが[日本酒]{にほんしゅ:sake:N3}[文化]{ぶんか:culture:N3}の[繊細]{せんさい:delicacy:N1}さを[象徴]{しょうちょう:to symbolize:N1}しています。\n\n#en\nWithin \"kan,\" there are fine-grained names by temperature: hinata-kan (around 30°C), hitohada-kan (35°C), nuru-kan (40°C), jō-kan (45°C), atsu-kan (50°C), and tobikiri-kan (55°C and above). The fact that names change in five-degree increments symbolizes the delicacy of sake culture.\n::\n\n::heading\n[焼酎]{しょうちゅう:shochu:N1}の[飲み方]{のみかた:how to drink:N4}\n\n#en\nHow to Drink Shochu\n::\n\n::para\n[焼酎]{しょうちゅう:shochu:N1}は[アルコール]{アルコール:alcohol}[度数]{どすう:degree, ABV:N3}が[高い]{たかい:high:N5}ため、[割って]{わって:to dilute:N3}[飲む]{のむ:to drink:N4}ことが[多い]{おおい:often:N4}のが[特徴]{とくちょう:characteristic:N1}です。[氷]{こおり:ice:N2}を[入れて]{いれて:to add:N5}そのまま[飲む]{のむ:to drink:N4}「[ロック]{ロック:on the rocks}」、[冷たい]{つめたい:cold:N3}[水]{みず:water:N5}で[割る]{わる:to dilute:N3}「[水割り]{みずわり:water-dilution:N3}」、[お湯]{おゆ:hot water:N2}で[割る]{わる:to dilute:N3}「[お湯割り]{おゆわり:hot-water dilution:N2}」が[三]{さん:three:N5}[大]{だい:big:N5}[定番]{ていばん:standard:N3}です。[特に]{とくに:especially:N4}[芋]{いも:imo:N1}[焼酎]{じょうちゅう:shochu:N1}は[お湯割り]{おゆわり:hot-water dilution:N2}にすると[香り]{かおり:aroma:N2}が[一気]{いっき:all-at-once:N5}に[広がる]{ひろがる:to spread:N4}ため、[南九州]{みなみきゅうしゅう:southern Kyushu:N2}では[最も]{もっとも:most:N3}[親しまれる]{したしまれる:to be familiar:N4}[飲み方]{のみかた:way of drinking:N4}です。\n\n#en\nBecause shochu has a high ABV, it is often drunk diluted. The three standard styles are \"rokku\" (on the rocks with ice), \"mizuwari\" (cut with cold water), and \"oyuwari\" (cut with hot water). Imo-shōchū in particular releases its aroma all at once when made into oyuwari, making it the most beloved drinking style in southern Kyushu.\n::\n\n::para\n[お湯割り]{おゆわり:hot-water dilution:N2}を[作る]{つくる:to make:N4}[時]{とき:when:N5}は、[先]{さき:first:N5}に[お湯]{おゆ:hot water:N2}を[注ぎ]{そそぎ:to pour:N4}、[後]{あと:after:N5}から[焼酎]{しょうちゅう:shochu:N1}を[注ぐ]{そそぐ:to pour:N4}のが[正式]{せいしき:proper:N3}な[作法]{さほう:method:N3}とされます。[これ]{これ:this}は[対流]{たいりゅう:convection:N3}を[利用]{りよう:to utilize:N3}して[自然]{しぜん:naturally:N3}に[混ざる]{まざる:to mix:N2}ようにする[工夫]{くふう:device:N3}です。[割合]{わりあい:ratio:N3}は[焼酎]{しょうちゅう:shochu:N1}6・[お湯]{おゆ:hot water:N2}4の「[ロクヨン]{ロクヨン:six-four}」が[基本]{きほん:basic:N1}で、[飲み手]{のみて:drinker:N4}の[好み]{このみ:preference:N3}に[応じて]{おうじて:in accordance with:N1}[調整]{ちょうせい:to adjust:N1}します。\n\n#en\nWhen making oyuwari, the proper method is to pour the hot water first and the shochu after — a technique that uses convection to let them mix naturally. The basic ratio is \"rokuyon\" (6:4 — six parts shochu to four parts hot water), adjusted to the drinker's preference.\n::\n\n::heading\n[ユネスコ]{ユネスコ:UNESCO}[登録]{とうろく:registration:N2}に[向けた]{むけた:directed toward:N3}[動き]{うごき:movement:N4}\n\n#en\nThe Movement Toward UNESCO Inscription\n::\n\n::para\n2024[年]{ねん:year:N5}12[月]{がつ:December:N5}、[日本]{にほん:Japan:N5}の「[伝統]{でんとう:traditional:N1}[的]{てき:-ic, -ical:N4}[酒]{さけ:alcohol:N3}づくり」がユネスコの[無形]{むけい:intangible:N3}[文化]{ぶんか:cultural:N3}[遺産]{いさん:heritage:N1}に[登録]{とうろく:registered:N2}されました。[対象]{たいしょう:target:N2}は[日本酒]{にほんしゅ:sake:N3}・[焼酎]{しょうちゅう:shochu:N1}・[泡盛]{あわもり:awamori:N1}・[本格]{ほんかく:authentic:N3}[みりん]{みりん:mirin}など、[麹]{こうじ:kōji:N1}を[用いる]{もちいる:to use:N4}[日本]{にほん:Japan:N5}[独自]{どくじ:unique:N1}の[伝統]{でんとう:traditional:N1}[製法]{せいほう:production methods:N1}[全般]{ぜんぱん:as a whole:N2}です。[個別]{こべつ:individual:N2}の[飲み物]{のみもの:beverage:N4}ではなく、[杜氏]{とうじ:master brewer:N1}の[技術]{ぎじゅつ:skills:N2}や[地域]{ちいき:regional:N2}[文化]{ぶんか:culture:N3}を[含む]{ふくむ:to include:N2}「[酒]{さけ:alcohol:N3}づくりの[文化]{ぶんか:culture:N3}」として[評価]{ひょうか:evaluation:N1}された[点]{てん:point:N3}が、[和食]{わしょく:washoku:N3}[登録]{とうろく:registration:N2}と[共通]{きょうつう:common:N3}しています。\n\n#en\nIn December 2024, Japan's \"traditional sake-making\" was inscribed on UNESCO's Intangible Cultural Heritage list. The scope covers Japan's distinctive kōji-using traditional production methods as a whole — sake, shochu, awamori, authentic mirin, and more. As with the washoku inscription, what was honored was not individual drinks but the entire \"culture of alcohol-making,\" including the techniques of the tōji (master brewer) and the surrounding regional culture.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[日本酒]{にほんしゅ:sake:N3}と[焼酎]{しょうちゅう:shochu:N1}は、[製法]{せいほう:production:N1}（[醸造]{じょうぞう:brewing:N1} vs [蒸留]{じょうりゅう:distillation:N2}）、[等級]{とうきゅう:grade:N1}（[精米歩合]{せいまいぶあい:rice-polishing ratio:N3} vs [単式]{たんしき:single:N3}\u002F[連続]{れんぞく:continuous:N3}）、[産地]{さんち:producing region:N3}（[新潟]{にいがた:Niigata:N1}・[兵庫]{ひょうご:Hyōgo:N2}・[京都]{きょうと:Kyoto:N3} vs [鹿児島]{かごしま:Kagoshima:N1}・[大分]{おおいた:Ōita:N5}・[熊本]{くまもと:Kumamoto:N1}）、[飲み方]{のみかた:way of drinking:N4}（[温度]{おんど:temperature:N2} vs [割り方]{わりかた:dilution:N3}）の[いずれ]{いずれ:any}の[視点]{してん:viewpoint:N1}から[見て]{みて:to see:N5}も、[対照]{たいしょう:contrast:N2}[的]{てき:-ic, -ical:N4}で[豊か]{ゆたか:rich:N2}な[文化]{ぶんか:culture:N3}を[持つ]{もつ:to have:N4}[二]{ふた:two:N5}つの[酒]{さけ:alcohol:N3}です。[ビジネス]{ビジネス:business}の[場]{ば:setting:N4}でも[同僚]{どうりょう:colleague:N1}との[食事]{しょくじ:meal:N4}でも、[これら]{これら:these}の[基礎]{きそ:basics:N1}を[知っておく]{しっておく:to know in advance:N4}と、[相手]{あいて:counterpart:N3}との[会話]{かいわ:conversation:N4}や[銘柄]{めいがら:brand:N1}[選び]{えらび:choosing:N3}が[ぐっと]{ぐっと:considerably}[豊か]{ゆたか:rich:N2}になるはずです。\n\n#en\nWhether viewed through the lens of production (brewing vs distillation), grade (rice-polishing ratio vs single\u002Fcontinuous distillation), region (Niigata, Hyōgo, Kyoto vs Kagoshima, Ōita, Kumamoto), or how to drink (temperature vs dilution style), sake and shochu are two beverages with contrasting and rich cultures. Whether in a business setting or at a meal with colleagues, knowing these basics will make conversation with your counterpart and the choice of brand considerably richer.\n::\n",{"id":70,"title":73,"titleEn":74,"topicPath":10,"questions":75},"日本酒と焼酎入門 — クイズ","Sake and Shochu — Quiz",[76,101,122,143,164,185,206],{"id":77,"question":78,"options":81,"correctLabel":87,"explanation":98},"q1",{"en":79,"jp":80},"Which statement correctly describes the fundamental difference between sake and shochu?","日本酒と焼酎の根本的な違いとして正しいものはどれですか。",[82,86,90,94],{"label":83,"jp":84,"en":85},"ア","日本酒は蒸留酒、焼酎は醸造酒である。","Sake is distilled, shochu is brewed.",{"label":87,"jp":88,"en":89},"イ","日本酒は醸造酒、焼酎は醸造後にさらに蒸留を行う蒸留酒である。","Sake is brewed; shochu is distilled — brewed first, then distilled.",{"label":91,"jp":92,"en":93},"ウ","どちらも蒸留酒だが、原料が異なる。","Both are distilled spirits but use different raw materials.",{"label":95,"jp":96,"en":97},"エ","どちらも醸造酒で、製法に違いはない。","Both are brewed beverages with no production difference.",{"en":99,"jp":100},"Sake is a brewed beverage (ABV 15–16%). Shochu takes a fermented mash and adds distillation, raising the ABV considerably.","日本酒は米を発酵させた醸造酒（ABV 15〜16度）。焼酎は醸造したもろみをさらに蒸留して作る蒸留酒で、度数が高くなります。",{"id":102,"question":103,"options":106,"correctLabel":91,"explanation":119},"q2",{"en":104,"jp":105},"Which is the correct seimai-buai (rice-polishing ratio) standard for junmai daiginjō?","「純米大吟醸」の精米歩合の基準として正しいのはどれですか。",[107,110,113,116],{"label":83,"jp":108,"en":109},"70%以下","70% or less",{"label":87,"jp":111,"en":112},"60%以下","60% or less",{"label":91,"jp":114,"en":115},"50%以下","50% or less",{"label":95,"jp":117,"en":118},"規定なし","No requirement",{"en":120,"jp":121},"Junmai daiginjō requires seimai-buai of 50% or less (rice, rice kōji, and water only). Junmai ginjō is 60% or less; honjōzō is 70% or less.","純米大吟醸は精米歩合50%以下（米・米麹・水のみ使用）。純米吟醸は60%以下、本醸造は70%以下です。",{"id":123,"question":124,"options":127,"correctLabel":87,"explanation":140},"q3",{"en":125,"jp":126},"Which class of shochu is called 'honkaku-shōchū' (authentic shochu)?","「本格焼酎」と呼ばれるのは次のうちどちらですか。",[128,131,134,137],{"label":83,"jp":129,"en":130},"甲類焼酎（連続蒸留、36度未満）","Kōrui (continuous distillation, under 36% ABV)",{"label":87,"jp":132,"en":133},"乙類焼酎（単式蒸留、原則45度以下）","Otsurui (single-stage pot-still distillation, in principle 45% or less)",{"label":91,"jp":135,"en":136},"連続蒸留で作られたピュアな焼酎","Pure shochu made by continuous distillation",{"label":95,"jp":138,"en":139},"チューハイの主原料となる焼酎","Shochu used as the base for chūhai",{"en":141,"jp":142},"Otsurui — single-stage pot-still distillation — is called honkaku-shōchū. The aroma and character of the raw material remain strongly. Standard ABV is 25%. Kōrui is the pure shochu made by continuous distillation.","単式蒸留で作られる乙類が「本格焼酎」と呼ばれ、原料の香りや個性が強く残ります。標準的な度数は25度。甲類は連続蒸留で作るピュアな焼酎です。",{"id":144,"question":145,"options":148,"correctLabel":91,"explanation":161},"q4",{"en":146,"jp":147},"What is the dominant main ingredient for shochu produced in Kagoshima Prefecture?","鹿児島県で圧倒的に多く生産されている焼酎の主原料は何ですか。",[149,152,155,158],{"label":83,"jp":150,"en":151},"麦","Mugi (barley)",{"label":87,"jp":153,"en":154},"米","Kome (rice)",{"label":91,"jp":156,"en":157},"芋（サツマイモ）","Imo (sweet potato)",{"label":95,"jp":159,"en":160},"黒糖","Kokutō (brown sugar)",{"en":162,"jp":163},"Imo-shōchū — made from sweet potato — overwhelmingly dominates Kagoshima and parts of Miyazaki. Mugi-shōchū is from Ōita; kome-shōchū from Kumamoto (Kuma region); kokutō-shōchū only from the Amami archipelago.","鹿児島県と宮崎県の一部では芋（サツマイモ）を使う「芋焼酎」が圧倒的多数。麦焼酎は大分、米焼酎は熊本（球磨）、黒糖焼酎は奄美群島が代表産地です。",{"id":165,"question":166,"options":169,"correctLabel":91,"explanation":182},"q5",{"en":167,"jp":168},"What is the name for sake warmed to about 50°C?","約50度に温めた日本酒の燗の呼び名はどれですか。",[170,173,176,179],{"label":83,"jp":171,"en":172},"人肌燗","Hitohada-kan",{"label":87,"jp":174,"en":175},"ぬる燗","Nuru-kan",{"label":91,"jp":177,"en":178},"熱燗","Atsu-kan",{"label":95,"jp":180,"en":181},"飛び切り燗","Tobikiri-kan",{"en":183,"jp":184},"Sake warmed to 50°C is 'atsu-kan.' Names change in 5°C increments: 30°C = hinata-kan, 35°C = hitohada-kan, 40°C = nuru-kan, 45°C = jō-kan, 50°C = atsu-kan, 55°C+ = tobikiri-kan.","50度の燗は「熱燗」。30度=日向燗、35度=人肌燗、40度=ぬる燗、45度=上燗、50度=熱燗、55度以上=飛び切り燗と、五度刻みで呼び名が変わります。",{"id":186,"question":187,"options":190,"correctLabel":87,"explanation":203},"q6",{"en":188,"jp":189},"What is the proper method for making shochu oyuwari (hot-water dilution)?","焼酎のお湯割りを作るときの正式な作法として正しいのはどれですか。",[191,194,197,200],{"label":83,"jp":192,"en":193},"焼酎を先に入れ、後からお湯を注ぐ。","Pour the shochu first, then add hot water.",{"label":87,"jp":195,"en":196},"お湯を先に注ぎ、後から焼酎を入れる。","Pour the hot water first, then add the shochu.",{"label":91,"jp":198,"en":199},"焼酎とお湯を別々のグラスに用意して交互に飲む。","Prepare shochu and hot water in separate glasses and drink alternately.",{"label":95,"jp":201,"en":202},"焼酎とお湯を事前に混ぜてから加熱する。","Mix shochu and water in advance, then heat.",{"en":204,"jp":205},"Hot water first, shochu second is the proper method — using convection to mix naturally. The basic ratio is 'rokuyon' (6 parts shochu to 4 parts hot water).","お湯を先に注ぎ、後から焼酎を入れるのが正式。対流を利用して自然に混ざります。割合は「ロクヨン」（焼酎6・お湯4）が基本。",{"id":207,"question":208,"options":211,"correctLabel":91,"explanation":224},"q7",{"en":209,"jp":210},"Which best describes the sake of Nada in Hyōgo Prefecture?","兵庫県の灘の日本酒の特徴として正しいのはどれですか。",[212,215,218,221],{"label":83,"jp":213,"en":214},"軟水を使ったまろやかな「女酒」。","Mellow 'onnazake' made with soft water.",{"label":87,"jp":216,"en":217},"雪解け水を使った淡麗辛口の酒。","Light, dry sake made with snowmelt water.",{"label":91,"jp":219,"en":220},"ミネラル豊富な宮水と山田錦を使った力強い「男酒」。","Powerful 'otokozake' made with mineral-rich Miyamizu well water and Yamada Nishiki rice.",{"label":95,"jp":222,"en":223},"長期低温発酵による華やかな吟醸酒。","Fragrant ginjō produced by long, low-temperature fermentation.",{"en":225,"jp":226},"Nada uses mineral-rich Miyamizu and Yamada Nishiki to produce powerful 'otokozake.' Fushimi (Kyoto) makes mellow 'onnazake' with soft water; Niigata produces light dry sake from snowmelt; Akita is known for fragrant ginjō from long low-temperature fermentation.","灘はミネラル豊富な宮水と酒米「山田錦」の産地で、力強い「男酒」と呼ばれます。京都伏見は軟水でまろやかな「女酒」、新潟は雪解け水で淡麗辛口、秋田は長期低温発酵による華やかな吟醸酒が特徴です。"]