Shochu Koji Manufacturing Worker
しょうちゅうこうじせいぞうこう
Industry & Occupation
Classification
Summary
This occupation involves culturing koji mold on raw materials to produce the koji essential for shochu manufacturing, while managing temperature and humidity.
Description
Shochu koji manufacturing workers are specialists who produce koji used in shochu fermentation. After steaming raw materials such as rice or barley, they spread koji mold and carefully manage temperature and humidity in the koji room during cultivation. They generate uniform koji through processes such as beating and turning, and finally perform quality inspections and shipping preparations. Hygiene management and quality maintenance are highly emphasized, and adjustments are required according to seasons and raw material conditions.
Future Outlook
Demand for shochu is stable both domestically and internationally, with increasing needs for equipment automation and quality improvement. Along with the inheritance of traditional technologies, the introduction of automated control systems is required to achieve both production efficiency and quality management.
Personality Traits
Good team player / High hygiene awareness / Strong sense of responsibility
Work Style
Career Path
Manufacturing assistant → Shochu koji manufacturing worker → Manufacturing leader → Manufacturing manager → Quality control staff
Required Skills
Hygiene management / Koji production process management / Raw material handling / Temperature and humidity control
Recommended Skills
Basic knowledge of microbiology / Data recording and analysis / Fermentation engineering / Quality inspection
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it requires close observation of temperature, humidity, and mold growth to prevent impact on quality. |
| Physical Stamina & Endurance | Because it requires physical strength for tasks such as carrying raw materials and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because it involves repeating standardized processes. |
| Numerical & Quantitative Analysis | Because complex mathematical analysis is minimal. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Shochu Koji Manufacturing Operator
- Shochu Koji Manufacturing Worker
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