Fermentation × Personality Traits: Patient
70 jobs found.
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 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.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, and aging.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans and wheat as raw materials, from koji production, preparation, fermentation, and aging.
Seafood kasuzuke worker
Occupation involving pickling seafood using sake lees for fermentation and preservation processing.
Vinegar Maker
A profession that ferments and ages raw materials such as grains or fruit wine with acetic acid bacteria, and manufactures vinegar through filtration and heat treatment.
Koji Maker (Alcoholic Beverage Manufacturing)
Specialist job that attaches and cultivates koji mold on steamed rice to produce and manage koji, which forms the foundation of sake brewing.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.