Sake Yeast Starter Supervisor
しゅぼづくりしゅにん
Industry & Occupation
Classification
Summary
A profession in sake manufacturing that manages the production of shubo (the process of culturing and propagating yeast) and provides staff guidance.
Description
The Sake Yeast Starter Supervisor oversees the entire shubo process in sake production, where yeast is propagated. They design recipes, measure and mix raw materials, strictly manage temperature and lactic acid addition amounts, and maintain hygiene. They regularly inspect sugar content and pH levels. Additionally, they provide guidance to manufacturing staff, adjust schedules, create and analyze production records, and maintain a stable fermentation environment. In cases of abnormal fermentation, they identify the cause and implement prompt countermeasures to ensure quality.
Future Outlook
While domestic sake consumption remains flat, there is growing demand for overseas exports and quality improvements. The aging of brewery owners has led to successor shortages, and efficiency gains through automation and IoT adoption are anticipated.
Personality Traits
Attentive / Good team player / Patient / Strong sense of responsibility
Work Style
Brewery work / Early morning / Full-time employee / Seasonal variation / Shift work
Career Path
Manufacturing Assistant → Shubo Preparation Staff → Sake Yeast Starter Supervisor → Brewing Supervisor → Brewery Owner Manager
Required Skills
Fermentation Process Control / Hygiene Management / Lactic Acid Fermentation / Material Measurement and Mixing / Production Record Creation / Temperature Management
Recommended Skills
Data Recording and Analysis / HACCP Knowledge / Quality Inspection / Safety and Hygiene Management / Team Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | To analyze brewing recipes and fermentation data and make optimal adjustments. |
| Attention to Detail & Accuracy | Because small amounts of yeast or temperature changes can affect quality. |
| Communication Skills | Because coordination with manufacturing staff and quality control departments is necessary. |
| Physical Stamina & Endurance | Because handling heavy tanks and raw materials, as well as long hours of standing work, are common. |
| Planning & Organization | Because planning and management of production schedules and raw material procurement are essential. |
| Problem Solving | Necessary for identifying causes and developing countermeasures during fermentation abnormalities. |
Related Qualifications
- Food Hygiene Supervisor
- Seishu Manufacturing Technician (Grade 1)
Aliases
- Moto Production Supervisor
- Shubo Supervisor
Related Jobs
- Brewery Worker
- Brewing Engineer
- Brewing Manager
- Manufacturing Supervisor
- Sake Brewing Technician