Awamori Brewer
あわもりせいぞうこう
Industry & Occupation
Classification
Summary
Artisan responsible for the entire manufacturing process of awamori, Okinawa's traditional distilled liquor. Handles everything from raw material processing to fermentation, distillation, aging, and quality control.
Description
Awamori brewers are specialists who create 'awamori,' Okinawa's traditional distilled liquor known for its pleasant aroma and unique flavor. They manage and perform a series of processes from rice milling and washing, koji production, primary and secondary fermentation, distillation, storage and aging, to quality inspection, until the product is completed. They require technical knowledge and skills to maintain hygiene and quality, including handling Thai rice as raw material, water quality management, black koji mold, and control of temperature and humidity. They also monitor flavor changes during aging, select optimal storage methods, conduct sensory evaluations, and manage labeling in compliance with regulations.
Future Outlook
Demand for awamori is expected to expand in souvenir markets for tourists and overseas, so the value of artisans' skills will continue to increase as there is a need to inherit traditional techniques while developing new products and branding.
Personality Traits
Cautious and meticulous / Curious and inquisitive / Patient / Sharp senses
Work Style
Factory Work / Indoor Work / Seasonal / Self-Employed / Shift Work
Career Path
Manufacturing Staff (Apprentice) → Assistant Toji → Toji (Master Brewer) → Manufacturing Supervisor → Brewery Manager → Independent or Brewery Establishment
Required Skills
Distillation Operation / Fermentation Process Management / Hygiene Management (HACCP) / Koji Making / Quality Inspection / Rice Milling and Washing
Recommended Skills
Aging Management / Microbiology Knowledge / Regulatory Knowledge / Sensory Evaluation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to accurately manage subtle changes in temperature and humidity, as well as the condition of the molds. |
| Learning Agility & Knowledge Acquisition | Because it is necessary to continuously acquire knowledge of new yeast characteristics and manufacturing techniques. |
| Physical Stamina & Endurance | Because there is a lot of work requiring physical strength, such as transporting raw materials and operating heavy machinery. |
Related Qualifications
- Brewing Skills Technician
- Food Hygiene Manager
- Liquor General Manager
Aliases
- Awamori Artisan
- Awamori Toji
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