Fermentation Tank × Workstyle: Shift Work
9 jobs found.
Yeast Tank Worker (Soy Sauce Manufacturing)
A manufacturing worker responsible for adding raw materials such as brine and koji to fermentation tanks in the soy sauce preparation process, and monitoring and managing the fermentation process.
Awamori Brewer
Artisan responsible for the entire manufacturing process of awamori, Okinawa's traditional distilled liquor. Handles everything from raw material processing to fermentation, distillation, aging, and quality control.
Yeast Cultivator (Not Elsewhere Classified)
A job that selects and cultivates yeast strains, manages quality, and stably supplies starter cultures necessary for manufacturing fermented foods and bio-products.
Oil Press Worker (Soy Sauce Production)
A manufacturing job that uses soybeans and wheat as raw materials, presses out the fermented soy sauce, performs filtration and heat treatment to maintain product quality.
Sake Brewer
A profession that manages fermentation and brewing processes using rice and water as raw materials to produce sake.
Lactic Fermentation Worker (Lactic Beverage Manufacturing)
Manufacturing technicians who use lactic acid bacteria to produce lactic beverages, managing the fermentation process and conducting quality inspections.
Fermentation Worker (Yeast Production)
This occupation involves mass culturing and purifying industrially used yeast and supplying it as raw material for food, pharmaceutical, and bio products.
Miso Manufacturing Worker
A job that manufactures miso through fermentation and aging processes using soybeans, koji, salt, etc. as raw materials.
Moromi Brewer (Liquor Manufacturing)
Moromi brewers are the occupation responsible for the moromi (fermented mash) production process in liquor manufacturing, from raw material processing to fermentation and aging.