Fermentation × Industry & Occupation: Engineering & Manufacturing
113 jobs found.
Alcoholic Beverage Production Worker (Excluding Sake)
Occupation involving raw material selection, manufacturing, quality control, and packaging for alcoholic beverages such as beer, wine, and distilled spirits, excluding sake.
Brewery Assistant (Sake Brewing)
Primarily assists in each process of sake brewing under the instructions of brewery workers or master brewers.
Rolling (じゅうねん) Worker (Green Tea)
Specialist in the green tea manufacturing process who presses and rolls steamed tea leaves using rolling machines, etc., breaking down cells to release aroma while shaping the leaves.
Aging Worker (Fruit Wine Manufacturing)
A manufacturing job that manages quality and ensures stable production in the fermentation and aging processes of fruit wine.
Sake Brewer
A manufacturing technical position that polishes raw rice, makes koji, prepares shubo and moromi, manages fermentation, and brews sake.
Sake Yeast Starter Maker (Liquor Manufacturing)
A profession that manufactures yeast starter (yeast culture liquid serving as the base for moromi fermentation) and manages its quality. Optimizes the yeast propagation environment to support the foundation of sake brewing.
Brewing Engineer (Excluding Development Engineers)
A technical position that manages the production processes of alcoholic beverages and fermented foods, responsible for quality improvement and stable supply.
Soy Sauce Pressing Worker
Soy sauce pressing workers squeeze post-fermentation moromi using pressing machines to extract liquid soy sauce, performing quality control and machine operations.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Soy Sauce Pressing Worker
Food manufacturing job that presses fermented moromi to extract soy sauce.