Head (Kashira) (Sake Manufacturing)
かしら（せいしゅせいぞう）
Industry & Occupation
Classification
Summary
Oversees the entire sake brewing process, from production planning and quality control to guiding manufacturing staff.
Description
The Head (Kashira) serves as the manufacturing manager in sake production, overseeing the selection of sake rice as raw material, setting the rice polishing ratio, koji production, and yeast management in the preparation processes. They precisely control the temperature and timing of fermentation tanks, provide instructions and training to manufacturing staff, and perform quality inspections and sensory evaluations. In addition, they handle production scheduling, equipment maintenance management, hygiene control, creation of records and reports, and a wide range of tasks including legal compliance.
Future Outlook
Although the domestic market shows some contraction, demand for expert brewers with specialized skills is expected to remain stable due to expanding exports and growing demand for craft sake. Efficiency is advancing with the adoption of IoT and automation technologies.
Personality Traits
Excellent observational skills / Has leadership / Has patience / Strong sense of responsibility
Work Style
Career Path
Kurabito and Manufacturing Staff → Head (Kashira) → Toji → Brewery Owner / Brewing Department Manager
Required Skills
Fermentation Process Management / Hygiene Management / Koji Production Technology / Quality Control / Rice Polishing Ratio Management
Recommended Skills
Brewing Equipment Operation / Data Analysis / Introduction of New Brewing Methods / Sensory Evaluation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because fine adjustments in fermentation conditions, temperature, and time management directly impact quality. |
| Communication Skills | Because coordination and instructions between teams and processes are important. |
| Initiative & Leadership | Because proactive initiatives are required for production line improvements and quality enhancement. |
| Learning Agility & Knowledge Acquisition | Because learning motivation is required to understand raw materials and yeast characteristics and to introduce new technologies. |
| Physical Stamina & Endurance | Because there are many physically demanding tasks such as rice transport and vat cleaning. |
| Planning & Organization | Because planning of preparation schedules and personnel allocation is essential. |
| Stress Tolerance | Because stress tolerance is necessary for long hours and high workload during the preparation period. |
Related Qualifications
- Brewing Technician
- Food Hygiene Supervisor
Aliases
- Kashira
- Sake Manufacturing Head
Related Jobs
- Brewing Technician
- Kurabito
- Quality Control Staff
- Toji