Fermentation Worker (Liquor Manufacturing)
はっこうこう（しゅるいせいぞう）
Industry & Occupation
Classification
Summary
Technical job that manufactures liquor through processes from raw material preparation, fermentation management, filtration and distillation, to aging and storage.
Description
Fermentation workers handle a series of liquor manufacturing processes from raw material washing and blending, koji production, mash preparation and fermentation management, filtration and distillation, aging, to storage. They assess yeast activity and regularly measure and adjust temperature, pH, and specific gravity to progress fermentation. Operating and maintaining manufacturing equipment, hygiene management, and quality inspection are also important tasks. Cleaning, disinfection, raw material transportation, and other physically demanding work are common, with shift work in factories as the norm. They acquire knowledge in microbiology and chemistry while mastering manufacturing techniques for diverse liquors such as craft beer, sake, and wine.
Future Outlook
Demand for technicians remains stable due to the expanding demand for diverse liquors such as craft beer and local sake. The introduction of IoT and AI for automation and optimization of brewing processes is advancing, increasing the value of personnel with data analysis and IT skills. With strengthened regulations on quality and hygiene management, those holding related qualifications are favored.
Personality Traits
Good at detailed work / Has cooperativeness / Has hygiene awareness / Has physical strength / Strong sense of responsibility
Work Style
Career Path
Apprentice Fermentation Worker → Fermentation Worker → Brewing Leader → Brewing Supervisor → Quality Management and R&D Position → Brewing Section Chief
Required Skills
Fermentation Management / Filtration and Distillation Equipment Operation / Hygiene Management / Quality Inspection / Raw Material Blending Technology
Recommended Skills
Basic Knowledge of Brewing Chemistry and Microbiology / English Technical Document Reading Ability / Equipment Maintenance / Statistical Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because subtle changes in temperature and pH greatly affect quality. |
| Numerical & Quantitative Analysis | Because numerical management such as specific gravity and pH measurement is essential. |
| Physical Stamina & Endurance | Because there is a lot of heavy lifting such as raw material transportation and cleaning, as well as prolonged standing work. |
| Problem Solving | Because it is necessary to identify causes and take measures when fermentation troubles occur. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is not particularly necessary as it follows existing manufacturing methods. |
Related Qualifications
- Food Hygiene Manager
- Hazardous Materials Handler (Type B)
- Liquor Manufacturing Skills Proficiency (Grade 3/2)
Aliases
- Brewing Worker
- Liquor Brewing Technician
Related Jobs
- Beer Manufacturing Worker
- Sake Manufacturing Worker
- Wine Manufacturing Worker