Shochu Moromi Manufacturing Worker
しょうちゅうもろみせいぞうこう
Industry & Occupation
Classification
Summary
A job that handles the process of preparing shochu moromi, from raw material processing to koji making, fermentation management, and adjustments before distillation.
Description
Shochu moromi manufacturing workers wash and crush raw materials such as rice, barley, and sweet potatoes, produce koji, mix it with raw materials for saccharification, add yeast, and manage fermentation in fermentation tanks. They control conditions such as temperature and pH to promote appropriate fermentation and produce moromi before distillation. This includes cleaning, inspections, machine operations, and record-keeping, requiring process management to maintain and improve product quality.
Future Outlook
Shochu popularity is rising both domestically and internationally, with increasing needs for quality improvement and new product development. Demand for experienced technicians is expected to remain stable.
Personality Traits
Good team player / Meticulous / Strong sense of responsibility
Work Style
Career Path
Manufacturing staff → Line leader → Manufacturing section chief → Factory manager → Quality control staff
Required Skills
Fermentation process management / Hygiene management / Raw material processing / pH and temperature management
Recommended Skills
Basic knowledge of microbiology / Machine equipment operation and maintenance / Quality control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | High accuracy is required in managing temperature, time, etc. |
| Physical Stamina & Endurance | Due to handling heavy raw materials and prolonged standing work. |
Related Qualifications
- Food hygiene manager
Aliases
- Shochu moromi manufacturing worker
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