Koji × Personality Traits: Strong Sense of Responsibility
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.
Master Brewer (Liquor Manufacturing)
Artisan and technician responsible for the entire manufacturing process of liquor from mashing to fermentation, storage, and quality control.
Stirring Worker (Soy Sauce Manufacturing)
A job that involves uniformly stirring moromi (a mixture of soybeans, wheat, koji, and saltwater) inside manufacturing tanks to promote fermentation and aging, while managing quality.
Koji Manufacturing Worker (Liquor Manufacturing)
Specialized profession that propagates koji mold on rice and manufactures and manages koji, the foundation of sake brewing.
Koji Manufacturing Worker (Not Elsewhere Classified)
A food manufacturing technical position that manages the entire process from washing, steaming, and inoculation to culturing and drying to propagate koji mold on rice or barley.
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 Moromi Making Supervisor
A job that manages and supervises the moromi process of sake, responsible for adjusting fermentation conditions and improving quality.
Moromi Soy Sauce Maker
Food manufacturing worker who produces soy sauce moromi using moromi as the raw material.
Moromi Manufacturer (Soy Sauce Production)
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.