See 泡盛 on Wiktionary
{
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{
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"templates": [
{
"args": {
"1": "泡%盛 升%麻",
"2": "アワ%モリ ショウ%マ"
},
"expansion": "泡(アワ)盛(モリ)升(ショウ)麻(マ) (awamori shōma)",
"name": "ja-r"
}
],
"text": "泡(アワ)盛(モリ)升(ショウ)麻(マ) (awamori shōma)"
},
{
"depth": 1,
"templates": [
{
"args": {
"1": "泡%盛%草",
"2": "アワ%モリ%ソウ"
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"name": "ja-r"
}
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"text": "泡(アワ)盛(モリ)草(ソウ) (awamorisō)"
},
{
"depth": 1,
"templates": [
{
"args": {
"1": "泡%盛%鯛",
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"expansion": "泡(あわ)盛(もり)鯛(だい) (awamoridai)",
"name": "ja-r"
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"text": "泡(あわ)盛(もり)鯛(だい) (awamoridai)"
},
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"depth": 1,
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"1": "en",
"2": "awamori",
"bor": "1"
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"name": "desc"
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}
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{
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"2": "あわ",
"3": "盛り",
"4": "もり",
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"t2": "lots of, pile of, ample portion of"
},
"expansion": "粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”)",
"name": "ja-compound"
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"1": "ja",
"2": "泡盛"
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"name": "sortkey"
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],
"etymology_text": "Originally a compound of 粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.\nThe current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.",
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{
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[
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"pos": "noun",
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{
"categories": [],
"examples": [
{
"english": "Awamori can be said to have the following four major traits. 1. Uses rice as the main ingredient. 2. Uses black kōji [Aspergillus niger]. 3. All ingredients are prepared at once. 4. Distilled by simple distillation.",
"ref": "2018 June 14 (last accessed), Okinawa prefecture sake brewing association, “Awamori tte, donna o-sake?”, in Okinawa awamori, archived from the original on 2018-08-12:",
"roman": "Awamori no ōkina tokuchō wa tsugi no yon-ten to iemasu. Ichi Genryō ni kome o shiyō suru. Ni Kurokōjikin o mochīru. San Shikomi wa ikkai dake no zen kōji shikomi dearu. Yon Tanshiki jōryū ki de jōryū suru.",
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"泡",
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"盛",
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"徴",
"ちょう"
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"⒉",
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"仕",
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"込",
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[
"回",
"かい"
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[
"全",
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[
"麹",
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[
"仕",
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[
"込",
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[
"⒋",
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[
"単",
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[
"式",
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[
"蒸",
"じょう"
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[
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[
"機",
"き"
],
[
"蒸",
"じょう"
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[
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],
"text": "泡盛の大きな特徴は次の ４点といえます。⒈原料に米を使用する。⒉黒麹菌を用いる。⒊仕込みは １回だけの全麹仕込みである。⒋単式蒸留機で蒸留する。",
"type": "quote"
}
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],
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[
"strong",
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[
"rice",
"rice"
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[
"whiskey",
"whiskey"
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"Okinawa",
"Okinawa"
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"本",
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[
"酒",
"しゅ"
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"roman": "seishu",
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[
"清",
"せい"
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[
"酒",
"しゅ"
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"roman": "shōchū",
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[
"焼",
"しょう"
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[
"酎",
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"word": "焼酎"
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{
"roman": "kanzake",
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"燗",
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[
"酒",
"ざけ"
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"梅",
"うめ"
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[
"酒",
"しゅ"
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{
"roman": "atsukan",
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[
"熱",
"あつ"
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{
"roman": "reishu",
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"冷",
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[
"酒",
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}
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}
],
"sounds": [
{
"other": "あわもり"
},
{
"other": "あわもり"
},
{
"ipa": "[a̠β̞a̠mo̞ɾʲi]"
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"ja:泡盛"
],
"word": "泡盛"
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"etymology_text": "Originally a compound of 粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.\nThe current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.",
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{
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"_dis": "97 3",
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{
"_dis": "96 4",
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{
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"name": "Pages with entries",
"parents": [],
"source": "w+disamb"
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{
"_dis": "77 23",
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"langcode": "ja",
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"orig": "ja:Distilled beverages",
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"Alcoholic beverages",
"Beverages",
"Recreational drugs",
"Drinking",
"Food and drink",
"Liquids",
"Drugs",
"Human behaviour",
"All topics",
"Matter",
"Pharmacology",
"Human",
"Fundamental",
"Chemistry",
"Nature",
"Biochemistry",
"Medicine",
"Sciences",
"Biology",
"Healthcare",
"Health",
"Body"
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"source": "w+disamb"
}
],
"glosses": [
"Satsuma Domain (as it had claims in the Okinawa region)"
],
"id": "en-泡盛-ja-name-XQ7AKruU",
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[
"claims",
"claim#English"
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[
"Okinawa",
"Okinawa#English"
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"region",
"region#English"
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"(historical, colloquial) Satsuma Domain (as it had claims in the Okinawa region)"
],
"tags": [
"colloquial",
"historical"
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}
],
"sounds": [
{
"other": "あわもり"
},
{
"other": "あわもり"
},
{
"ipa": "[a̠β̞a̠mo̞ɾʲi]"
}
],
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],
"word": "泡盛"
}
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"args": {
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"2": "泡盛",
"tr": "awamori"
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"expansion": "Japanese 泡盛 (awamori)",
"name": "cog"
}
],
"etymology_text": "Cognate with Japanese 泡盛 (awamori).",
"forms": [
{
"form": "āmui",
"tags": [
"romanization"
]
},
{
"form": "むい",
"tags": [
"hiragana"
]
}
],
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"parents": [],
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},
{
"kind": "other",
"name": "Pages with entries",
"parents": [],
"source": "w"
}
],
"glosses": [
"awamori (strong rice whiskey)"
],
"id": "en-泡盛-ryu-noun-~AuQTpu-",
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"strong",
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"rice",
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{
"roman": "kūsu",
"word": "古酒"
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}
],
"sounds": [
{
"other": "[àámúí]",
"tags": [
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{
"ipa": "[ʔaːmui]"
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"Japanese terms spelled with ateji",
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"Japanese terms with 2 kanji",
"Japanese terms with IPA pronunciation",
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"Japanese terms with redundant sortkeys",
"Pages with 2 entries",
"Pages with entries",
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{
"depth": 1,
"templates": [
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"1": "泡%盛 升%麻",
"2": "アワ%モリ ショウ%マ"
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"expansion": "泡(アワ)盛(モリ)升(ショウ)麻(マ) (awamori shōma)",
"name": "ja-r"
}
],
"text": "泡(アワ)盛(モリ)升(ショウ)麻(マ) (awamori shōma)"
},
{
"depth": 1,
"templates": [
{
"args": {
"1": "泡%盛%草",
"2": "アワ%モリ%ソウ"
},
"expansion": "泡(アワ)盛(モリ)草(ソウ) (awamorisō)",
"name": "ja-r"
}
],
"text": "泡(アワ)盛(モリ)草(ソウ) (awamorisō)"
},
{
"depth": 1,
"templates": [
{
"args": {
"1": "泡%盛%鯛",
"2": "あわ%もり%だい"
},
"expansion": "泡(あわ)盛(もり)鯛(だい) (awamoridai)",
"name": "ja-r"
}
],
"text": "泡(あわ)盛(もり)鯛(だい) (awamoridai)"
},
{
"depth": 1,
"templates": [
{
"args": {
"1": "en",
"2": "awamori",
"bor": "1"
},
"expansion": "→ English: awamori",
"name": "desc"
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],
"text": "→ English: awamori"
}
],
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"2": "あわ",
"3": "盛り",
"4": "もり",
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"t2": "lots of, pile of, ample portion of"
},
"expansion": "粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”)",
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"name": "sortkey"
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"name": "ja-ateji"
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"etymology_text": "Originally a compound of 粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.\nThe current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.",
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[
"日",
"に"
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[
"本",
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[
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[
"清",
"せい"
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[
"酒",
"しゅ"
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],
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{
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[
"焼",
"しょう"
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[
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"ちゅう"
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],
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{
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[
"燗",
"かん"
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[
"酒",
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],
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{
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[
"梅",
"うめ"
],
[
"酒",
"しゅ"
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],
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{
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[
"熱",
"あつ"
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[
"燗",
"かん"
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],
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{
"roman": "reishu",
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[
"冷",
"れい"
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[
"酒",
"しゅ"
]
],
"word": "冷酒"
}
],
"senses": [
{
"categories": [
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],
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{
"english": "Awamori can be said to have the following four major traits. 1. Uses rice as the main ingredient. 2. Uses black kōji [Aspergillus niger]. 3. All ingredients are prepared at once. 4. Distilled by simple distillation.",
"ref": "2018 June 14 (last accessed), Okinawa prefecture sake brewing association, “Awamori tte, donna o-sake?”, in Okinawa awamori, archived from the original on 2018-08-12:",
"roman": "Awamori no ōkina tokuchō wa tsugi no yon-ten to iemasu. Ichi Genryō ni kome o shiyō suru. Ni Kurokōjikin o mochīru. San Shikomi wa ikkai dake no zen kōji shikomi dearu. Yon Tanshiki jōryū ki de jōryū suru.",
"ruby": [
[
"泡",
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[
"盛",
"もり"
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[
"大",
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[
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[
"徴",
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],
[
"次",
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],
[
"４",
"よん"
],
[
"点",
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],
[
"⒈",
"いち"
],
[
"原",
"げん"
],
[
"料",
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],
[
"米",
"こめ"
],
[
"使",
"し"
],
[
"用",
"よう"
],
[
"⒉",
"に"
],
[
"黒",
"くろ"
],
[
"麹",
"こう"
],
[
"菌",
"じきん"
],
[
"用",
"もち"
],
[
"⒊",
"さん"
],
[
"仕",
"し"
],
[
"込",
"こ"
],
[
"１",
"いっ"
],
[
"回",
"かい"
],
[
"全",
"ぜん"
],
[
"麹",
"こうじ"
],
[
"仕",
"し"
],
[
"込",
"こ"
],
[
"⒋",
"よん"
],
[
"単",
"たん"
],
[
"式",
"しき"
],
[
"蒸",
"じょう"
],
[
"留",
"りゅう"
],
[
"機",
"き"
],
[
"蒸",
"じょう"
],
[
"留",
"りゅう"
]
],
"text": "泡盛の大きな特徴は次の ４点といえます。⒈原料に米を使用する。⒉黒麹菌を用いる。⒊仕込みは １回だけの全麹仕込みである。⒋単式蒸留機で蒸留する。",
"type": "quote"
}
],
"glosses": [
"a kind of strong rice whiskey from Okinawa"
],
"links": [
[
"strong",
"strong"
],
[
"rice",
"rice"
],
[
"whiskey",
"whiskey"
],
[
"Okinawa",
"Okinawa"
]
]
}
],
"sounds": [
{
"other": "あわもり"
},
{
"other": "あわもり"
},
{
"ipa": "[a̠β̞a̠mo̞ɾʲi]"
}
],
"wikipedia": [
"Awamori",
"ja:泡盛"
],
"word": "泡盛"
}
{
"categories": [
"Japanese compound terms",
"Japanese entries with incorrect language header",
"Japanese lemmas",
"Japanese links with redundant alt parameters",
"Japanese links with redundant wikilinks",
"Japanese nouns",
"Japanese proper nouns",
"Japanese terms spelled with ateji",
"Japanese terms spelled with secondary school kanji",
"Japanese terms spelled with sixth grade kanji",
"Japanese terms with 2 kanji",
"Japanese terms with IPA pronunciation",
"Japanese terms with non-redundant non-automated sortkeys",
"Japanese terms with redundant sortkeys",
"Pages with 2 entries",
"Pages with entries",
"ja:Distilled beverages"
],
"etymology_templates": [
{
"args": {
"1": "粟",
"2": "あわ",
"3": "盛り",
"4": "もり",
"t1": "millet",
"t2": "lots of, pile of, ample portion of"
},
"expansion": "粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”)",
"name": "ja-compound"
},
{
"args": {
"1": "ja",
"2": "泡盛"
},
"expansion": "あわもり",
"name": "sortkey"
},
{
"args": {},
"expansion": "ateji (当て字)",
"name": "ja-ateji"
}
],
"etymology_text": "Originally a compound of 粟(あわ) (awa, “millet”) + 盛(も)り (mori, “lots of, pile of, ample portion of”). Awamori was originally made primarily from millet.\nThe current spelling using 泡 (“bubble”) for the awa portion is an example of ateji (当て字), possibly reflecting the change in ingredients from millet to rice.",
"forms": [
{
"form": "泡盛",
"ruby": [
[
"泡",
"あわ"
],
[
"盛",
"もり"
]
],
"tags": [
"canonical"
]
},
{
"form": "Awamori",
"tags": [
"romanization"
]
}
],
"head_templates": [
{
"args": {
"1": "proper",
"2": "あわもり"
},
"expansion": "泡(あわ)盛(もり) • (Awamori)",
"name": "ja-pos"
}
],
"lang": "Japanese",
"lang_code": "ja",
"pos": "name",
"senses": [
{
"categories": [
"Japanese colloquialisms",
"Japanese terms with historical senses",
"Japanese terms with non-redundant non-automated sortkeys"
],
"glosses": [
"Satsuma Domain (as it had claims in the Okinawa region)"
],
"links": [
[
"claims",
"claim#English"
],
[
"Okinawa",
"Okinawa#English"
],
[
"region",
"region#English"
]
],
"raw_glosses": [
"(historical, colloquial) Satsuma Domain (as it had claims in the Okinawa region)"
],
"tags": [
"colloquial",
"historical"
]
}
],
"sounds": [
{
"other": "あわもり"
},
{
"other": "あわもり"
},
{
"ipa": "[a̠β̞a̠mo̞ɾʲi]"
}
],
"wikipedia": [
"Awamori",
"ja:泡盛"
],
"word": "泡盛"
}
{
"etymology_templates": [
{
"args": {
"1": "ja",
"2": "泡盛",
"tr": "awamori"
},
"expansion": "Japanese 泡盛 (awamori)",
"name": "cog"
}
],
"etymology_text": "Cognate with Japanese 泡盛 (awamori).",
"forms": [
{
"form": "āmui",
"tags": [
"romanization"
]
},
{
"form": "むい",
"tags": [
"hiragana"
]
}
],
"head_templates": [
{
"args": {
"1": "noun",
"2": "あーむい"
},
"expansion": "泡(あー)盛(むい) (āmui)",
"name": "ryu-head"
}
],
"lang": "Okinawan",
"lang_code": "ryu",
"pos": "noun",
"related": [
{
"roman": "kūsu",
"word": "古酒"
}
],
"senses": [
{
"categories": [
"Okinawan entries with incorrect language header",
"Okinawan lemmas",
"Okinawan nouns",
"Okinawan terms spelled with secondary school kanji",
"Okinawan terms spelled with sixth grade kanji",
"Okinawan terms with 2 kanji",
"Okinawan terms with multiple readings",
"Okinawan terms with redundant sortkeys",
"Pages with 2 entries",
"Pages with entries"
],
"glosses": [
"awamori (strong rice whiskey)"
],
"links": [
[
"awamori",
"awamori"
],
[
"strong",
"strong#English"
],
[
"rice",
"rice#English"
],
[
"whiskey",
"whiskey#English"
]
]
}
],
"sounds": [
{
"other": "[àámúí]",
"tags": [
"Shuri-Naha"
]
},
{
"ipa": "[ʔaːmui]"
}
],
"word": "泡盛"
}
Download raw JSONL data for 泡盛 meaning in All languages combined (8.7kB)
{
"called_from": "parser/1336",
"msg": "no corresponding start tag found for </span>",
"path": [
"泡盛"
],
"section": "Japanese",
"subsection": "noun",
"title": "泡盛",
"trace": ""
}
{
"called_from": "parser/1336",
"msg": "no corresponding start tag found for </span>",
"path": [
"泡盛"
],
"section": "Japanese",
"subsection": "proper noun",
"title": "泡盛",
"trace": ""
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-11-06 from the enwiktionary dump dated 2024-10-02 using wiktextract (fbeafe8 and 7f03c9b). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.