麦芽(ばくが)

ばくが
noun
malt
food
1. malt
Germinated cereal grain, typically barley, that has been dried. Used as a key ingredient in brewing beer, making whisky, and producing various foods and beverages.
ビールは麦芽(ばくが)から作(つく)られる。
Beer is made from malt.
この飲(の)み物(もの)には麦芽(ばくが)エキスが入(はい)っている。
This drink contains malt extract.
麦芽(ばくが)の使用量(しようりょう)によって、ビールの風味(ふうみ)が大(おお)きく変(か)わる。
The flavor of beer changes greatly depending on the amount of malt used.

Forms

麦(ばく) (wheat/barley) + 芽(が) (sprout, bud). Literally "grain sprout" — grain that has been germinated and then dried.

Usage

Commonly seen on food and beverage labels, especially for beer, whisky, and malt-flavored products. The term appears frequently in ingredient lists.

Common collocations

  • 麦芽(ばくが)100%: 100% malt
  • 麦芽(ばくが)エキス: malt extract
  • 麦芽(ばくが)糖(とう): maltose, malt sugar
  • 麦芽(ばくが)使用率(しようりつ): malt usage ratio

Beer context

Japanese beer law distinguishes between ビール (beer, high malt content), 発泡酒(はっぽうしゅ) (low-malt beer), and 第三(だいさん)のビール (no malt). The 麦芽(ばくが) ratio determines the product category and tax rate.

Related Words

Related: クラフトビール (craft beer)
general
Added 2026.3.14 10:36 · Revised 2026.9.2 13:01
16500/16589_bakuga