Sake Manufacturing Technician
せいしゅせいぞうぎじゅつしゃ
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Manufacturing Engineers
- Minor : Food Manufacturing Engineers
Summary
A profession that technically manages and practices the entire sake manufacturing process from raw material selection to koji production, fermentation, and pressing.
Description
Sake manufacturing technicians technically supervise and execute a series of processes including rice polishing ratio settings, rice washing, soaking, steaming, koji production, shubo (yeast starter), moromi fermentation, pressing, filtration, pasteurization, and storage. They perform monitoring such as temperature control, sugar content measurement, and acidity adjustment, utilizing knowledge of microbiology and chemistry to stabilize quality and flavor. They also engage in product improvement and new product development through manufacturing data analysis and sensory evaluation, and collaborate with the brewery owner and sales department to meet market needs.
Future Outlook
With the rising popularity of Japanese sake domestically and internationally, and stricter demands on quality, the demand for highly skilled brewing technicians is expected to remain stable. Skills adapted to sustainability and the local sake boom will be required.
Personality Traits
Curious and inquisitive / Meticulous / Patient / Strong sense of responsibility
Work Style
Career Path
Preparation staff → Manufacturing technician → Chief Tōji → Tōji → Brewery brewing director
Required Skills
Basic knowledge of microbiology and chemistry / Fermentation temperature management / Koji production technology / Quality analysis / Sensory evaluation / Yeast culture
Recommended Skills
Brewing ratio calculation / Data analysis / Hygiene management / New product development / Reading English literature
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Attention to detail is required to not miss subtle changes such as yeast fermentation status and temperature control. |
| Planning & Organization | Because it is necessary to meticulously plan the schedule for fermentation and manufacturing processes. |
Related Qualifications
- Food Hygiene Manager
- Sake Manufacturing Technician (National Qualification)
Aliases
- Sake Brewing Technician
- Tōji
Related Jobs
- Beer Brewing Technician
- Food Quality Control Technician
- Wine Brewing Technician