Fermentation × Workstyle: Team Work
20 jobs found.
Yeast Cultivator
Specialized professional who mass-cultures yeast under aseptic conditions to support the production processes of fermented foods such as bread and beer.
Fish Sauce Manufacturing Worker
Fish sauce manufacturing workers salt fish raw materials, ferment and age them to produce fish sauce.
Umami Seasoning Manufacturing Worker
This occupation involves managing and operating the entire manufacturing process of umami seasonings such as sodium glutamate, from raw material feeding through fermentation, concentration, drying, pulverization, and packaging.
Koji Manufacturing Worker (Liquor Manufacturing)
Specialized profession that propagates koji mold on rice and manufactures and manages koji, the foundation of sake brewing.
Sake Yeast Production Worker
A manufacturing job that purely cultivates yeast for sake brewing, manages quality, and stably produces it.
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.
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 Refining Worker
A job that manufactures soy sauce products using soybeans and wheat as raw materials, from koji production and blending through fermentation and aging.
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 (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.