Sake Koji Making Supervisor
せいしゅこうじづくりしゅにん
Industry & Occupation
Classification
Summary
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.
Description
The sake koji making supervisor oversees the entire koji manufacturing process, from inoculating steamed rice with koji mold to cultivation, management, and quality inspection. By precisely controlling temperature and humidity, they produce stable, high-quality koji suitable as raw material for subsequent yeast starter and moromi production processes. They also handle worker training, thorough hygiene management, record keeping and analysis, process improvement proposals, and troubleshooting.
Future Outlook
With the growing popularity of Japanese sake both domestically and internationally, the demand for koji manufacturing technicians is expected to remain stable. There is a possibility that advanced management skills will be required due to the introduction of automation and IoT.
Personality Traits
Work Style
Career Path
Koji Production Technician → Sake Koji Making Supervisor → Assistant Toji → Toji → Brewing Supervisor
Required Skills
Hygiene Management / Koji Mold Handling / Quality Inspection / Record Management / Temperature and Humidity Management
Recommended Skills
Basic Knowledge of Microbiology / Data Analysis / IoT Device Operation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because minor changes in the process greatly affect quality. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because they basically follow prescribed manufacturing methods and procedures. |
Related Qualifications
- Food Hygiene Manager
- Sake Brewing Skills Technician
Aliases
- Koji Making Supervisor
- Koji Manufacturing Supervisor
Related Jobs
- Brewing Worker
- Quality Control Technician
- Sake Brewing Technician