Fermentation Process Management × Personality Traits: Meticulous
33 jobs found.
Alcohol Manufacturing Technician (Excluding Production Technicians)
Technical position that manufactures alcoholic beverages through processes such as fermentation and distillation. Responsible for everything from raw material input to quality control and equipment operation.
Fish Sauce Manufacturing Worker
Fish sauce manufacturing workers salt fish raw materials, ferment and age them to produce fish sauce.
Fruit Wine Maker
Occupation that manufactures wine and fruit wine using fruits as raw materials. Handles processes from raw material selection to fermentation management, aging, quality inspection, and bottling.
Karebushi Manufacturing Worker
Specialized profession that manufactures katsuobushi (karebushi) through processes from raw material pretreatment, smoking, sun drying, and fermentation. Uses traditional techniques to produce high-quality dashi ingredients.
Koji Room Worker (Miso and Soy Sauce Manufacturing)
Koji room workers manufacture koji, the raw material for miso and soy sauce. They control fermentation through appropriate temperature and humidity management to ensure stable quality.
Antibiotic Seed Culture Worker
Manufacturing technician who cultures and maintains seed cultures (seeds) for antibiotic production under aseptic conditions and introduces them into the manufacturing process.
Cider Manufacturing Worker
A profession responsible for the entire manufacturing process of cider, from raw material blending to fermentation management, carbonation injection, filling and packaging, and quality inspection.
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.
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.