Sake Brewing Equipment Operator
せいしゅせいぞうせつびおぺれーたー
Industry & Occupation
Classification
Summary
This occupation involves operating, monitoring, and maintaining various equipment used in sake production to mass-produce sake of stable quality.
Description
Sake brewing equipment operators daily operate and monitor manufacturing equipment such as koji rooms, fermentation tanks, presses, filters, heat pasteurization devices, and filling/packaging lines, managing temperature, specific gravity, pH, and other parameters. They handle equipment startup and shutdown, CIP (cleaning) operations, regular inspections, and basic maintenance. In the event of malfunctions, they promptly identify causes and respond. They also stabilize quality based on sensory inspections and analysis results, and accurately create and report production records.
Future Outlook
Although domestic sake consumption is showing a gradual decline, stable demand for personnel is expected due to growing popularity of Japanese sake overseas and increasing demand for high-value-added products. Additionally, the introduction of IoT and automation technologies will increase the need for operators skilled in equipment knowledge and data analysis.
Personality Traits
Good team player / Meticulous / Strong sense of responsibility
Work Style
Factory work / Overtime during busy seasons / Shift work / Standing work
Career Path
Sake Brewing Equipment Operator → Chief Manufacturing Operator → Manufacturing Section Chief → Sake Brewing Technician → Quality Control Staff → Sake Brewery Owner
Required Skills
CIP Cleaning / Machine Maintenance (Basic) / Manufacturing Equipment Operation and Monitoring / Quality Control / Temperature, Pressure, and Specific Gravity Measurement
Recommended Skills
Basic Brewing Science Knowledge / English Literature Reading / Hygiene Management (HACCP) / Microbiology Knowledge / PLC Operation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Minute changes in temperature or specific gravity directly affect quality. |
| Learning Agility & Knowledge Acquisition | Required to learn operation of new equipment models and fermentation control knowledge. |
| Physical Stamina & Endurance | Physical strength is required for transporting raw materials and products, and equipment inspections. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | The work mainly follows set procedures, limiting opportunities for creativity. |
Related Qualifications
- Brewing Technician (National Qualification)
- Class B Hazardous Materials Handler
- Food Hygiene Manager
Aliases
- Sake Brewery Operator
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