old sake 意味

• old sake
  古酒
  こしゅ
  ふるざけ
  

例文

1. certain sake breweries sell sake , which has been stored for one year or longer , under names such as koshu (old sake ), kokoshu (old old sake ), daikoshu (very old sake ), jukuseishu (matured sake ) and hizoshu (treasured sake ).
   酒造メーカーによっては、1年以上熟成した酒に古酒・古々酒・大古酒・熟成酒・秘蔵酒などの名称を冠して販売することがある。
2. certain sake breweries sell sake , which has been stored for one year or longer , under names such as koshu (old sake ), kokoshu (old old sake ), daikoshu (very old sake ), jukuseishu (matured sake ) and hizoshu (treasured sake ).
   酒造メーカーによっては、1年以上熟成した酒に古酒・古々酒・大古酒・熟成酒・秘蔵酒などの名称を冠して販売することがある。
3. " ryori monogatari " (tale of food ) records that ' irizake is made by putting 15-20 umeboshi , 2 sho (approx . 1 .8 liters ) of old sake , a little water , and a little tamari (rich soy sauce ) into 1 sho of dried bonito before reducing it down to 1 sho , filtering it and cooling it , while there are some people who add 2 sho of sake and 1 sho of water before reducing it down to 2 sho; nidashizake (extracted sake ) is made by adding a little salt to dried bonito and boiling it for a while with new sake , filtering it and cooling it; and shojin irizake is made by putting chopped umeboshi and hoshi kabura (dried turnips ) into grilled tofu with size of dengaku , and boiling it with old sake .'
   『料理物語』によれば、「熬酒は鰹一升に梅干十五乃至二十、古酒二升、水少々、溜り少々を入れて一升に煎じ、漉し冷してよし、また酒二升、水一升入れて二升に煎じ使ふ人もある。煮出酒は、鰹に塩少々加へ、新酒で一泡二泡煎じ、漉し冷してよろし、精進の熬酒は、豆腐を田楽ほどに切り、炙つて、梅干、干蕪など刻み入れ、古酒で煎じてよし」という。
4. " ryori monogatari " (tale of food ) records that ' irizake is made by putting 15-20 umeboshi , 2 sho (approx . 1 .8 liters ) of old sake , a little water , and a little tamari (rich soy sauce ) into 1 sho of dried bonito before reducing it down to 1 sho , filtering it and cooling it , while there are some people who add 2 sho of sake and 1 sho of water before reducing it down to 2 sho; nidashizake (extracted sake ) is made by adding a little salt to dried bonito and boiling it for a while with new sake , filtering it and cooling it; and shojin irizake is made by putting chopped umeboshi and hoshi kabura (dried turnips ) into grilled tofu with size of dengaku , and boiling it with old sake .'
   『料理物語』によれば、「熬酒は鰹一升に梅干十五乃至二十、古酒二升、水少々、溜り少々を入れて一升に煎じ、漉し冷してよし、また酒二升、水一升入れて二升に煎じ使ふ人もある。煮出酒は、鰹に塩少々加へ、新酒で一泡二泡煎じ、漉し冷してよろし、精進の熬酒は、豆腐を田楽ほどに切り、炙つて、梅干、干蕪など刻み入れ、古酒で煎じてよし」という。