Strong sense of responsibility × Keywords: Fermentation
59 jobs found.
Brewery Assistant (Sake Brewing)
Primarily assists in each process of sake brewing under the instructions of brewery workers or master brewers.
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.
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 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 (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.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.