Sake Manufacturing Worker
せいしゅせいぞうさぎょういん
Industry & Occupation
Classification
Summary
A manufacturing job that uses rice and water as raw materials to produce sake through koji production, fermentation management, quality inspection, storage, and other processes.
Description
Sake manufacturing workers handle a series of processes from raw material processing such as rice milling, rice washing, soaking, and steaming, to koji production, shubo (yeast starter), moromi fermentation, pressing, filtration, pasteurization, storage and aging, and bottling. They strictly manage temperature and humidity to control microbial activity, and conduct quality control through sensory inspections and specific gravity measurements. Through machine operation, hygiene management, and record-keeping, they maintain safe and stable production while performing adjustments tailored to seasonal and raw material characteristics. Collaborating with the kurabito team, they strive to improve sake quality by combining traditional techniques with the latest brewing technologies.
Future Outlook
While Japan's sake brewing industry continues to face labor shortages due to declining birthrates and aging population, there are expectations for new entrants and technological innovations driven by the expansion of craft sake and overseas demand. Demand is increasing for personnel with quality management and international brand-building skills.
Personality Traits
Curious and Inquisitive / Meticulous / Patient / Team-Oriented
Work Style
Factory Work / Indoor Work / Seasonal Work / Shift Work / Team Work
Career Path
Kurabito Apprentice → Kurabito → Chief Kurabito → Brewing Supervisor → Toji → Quality Control Position → Product Development and Research Position
Required Skills
Brewing Processes / Hygiene Management and Cleaning / Machine Operation / Quality Inspection / Temperature and Humidity Management
Recommended Skills
Basic Microbiology / Communication Skills (for Overseas Customers) / Data Management / Troubleshooting
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary not to miss minute changes in the fermentation process and hygiene management. |
| Learning Agility & Knowledge Acquisition | Because it is necessary to continuously learn diverse fermentation conditions and quality control techniques. |
| Physical Stamina & Endurance | Because there is heavy raw material handling and long hours of standing work. |
Related Qualifications
- Food Hygiene Supervisor
- Sake Taster
Aliases
- Kurabito
- Sake Brewery Worker
Related Jobs
- Beer Manufacturing Worker
- Fermented Food Manufacturing Worker
- Wine Manufacturing Worker