Sake Brewer
せいしゅじょうぞうこう
Industry & Occupation
Classification
Summary
A profession that manufactures and quality-controls sake by fermenting rice and water with koji and yeast.
Description
Sake brewers handle the entire manufacturing process from raw material processing such as rice washing and steaming, to koji making, moromi fermentation management, sake pressing, storage and aging, and quality inspection. They constantly monitor temperature, humidity, and microbial conditions, manage fermentation tanks, and make process adjustments by hand. Operating and cleaning automated machinery, as well as hygiene management, are important tasks for rationalization and labor-saving. They also perform data analysis and quality evaluation to stabilize product flavor and aroma, and may be involved in recipe improvements or new product development as needed. They are required to collaborate with brewery owners and master brewers (toji), inherit traditional techniques, and balance quality maintenance with efficiency.
Future Outlook
Domestic demand is stable, and expansion into overseas markets is growing. Challenges include inheriting traditional techniques and addressing labor shortages through mechanization and labor-saving measures.
Personality Traits
Curious and inquisitive / Good team player / Meticulous / Strong sense of responsibility
Work Style
Factory Work / Indoor and Outdoor Work / Shift Work / Team Work / Weekend Work
Career Path
Brewing Worker → Chief Brewer → Brewery Assistant → Brewery Owner (Toji) → Quality Control Technician → Sales and Marketing
Required Skills
Fermentation Process Control / Hygiene Management / Koji Production Technology / Machinery Operation (Pumps, Tanks) / Moromi Fermentation Management / Quality Analysis
Recommended Skills
English Literature Reading / Food Hygiene Manager / Microbiology / Statistical Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because attention to subtle quality differences is required. |
| Physical Stamina & Endurance | Because physical stamina is required for tasks such as transporting raw materials and prolonged standing work. |
Related Qualifications
- Brewing Skills Certification (Level 2 & 3)
- Completion of Japanese Sake Studies Course
- Food Technology Management Specialist
Aliases
- Japanese Sake Brewer
- Sake Brewery Brewer
- Sake Brewing Technician
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