Sake Brewer
せいしゅせいぞうこう
Industry & Occupation
Classification
Summary
A profession that manages fermentation and brewing processes using rice and water as raw materials to produce sake.
Description
Sake brewers are responsible for all processes in sake production, including rice polishing, soaking, steaming, koji making, preparation, moromi management, pressing, pasteurization, storage, and bottling. They maintain quality with meticulous attention to temperature and humidity control, yeast observation, regular analysis, and record-keeping. The work involves heavy labor during peak seasons centered in winter, and tasks are carried out in teams.
Future Outlook
With the expanding demand for sake both domestically and internationally, there is a need for personnel with advanced brewing techniques. On the other hand, successor shortages are a challenge, making efforts to pass on skills increasingly important.
Personality Traits
Work Style
Career Path
Junior Kurabito → Kurabito → Toji (Brewing Manager) → Sake Brewery Management → Quality Control Staff
Required Skills
Brewing Process Management / Hygiene Management / Instrument Operation / Temperature Control / Yeast Cultivation
Recommended Skills
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because subtle differences in temperature control, etc., affect quality. |
| Learning Agility & Knowledge Acquisition | Requires learning techniques adapted to fluctuations in climate and raw materials. |
| Physical Stamina & Endurance | Due to frequent heavy pot carrying and long hours of standing work. |
| Planning & Organization | Planning skills for preparation schedules and fermentation management are important. |
Related Qualifications
- Brewing Technician
- Liquor Manufacturing Manager
Aliases
- Sake Brewery Worker
- Sake Brewing Artisan
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- Shochu Brewer
- Wine Brewer