Temperature and Humidity Control × Keywords: Koji
7 jobs found.
Master Brewer (Liquor Manufacturing)
Artisan and technician responsible for the entire manufacturing process of liquor from mashing to fermentation, storage, and quality control.
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.
Yeast and Koji Manufacturing Worker
A job that cultivates microorganisms such as yeast and koji bacteria to manufacture yeast and koji used as raw materials for food processing.
Sake Brewer
A manufacturing technical position that polishes raw rice, makes koji, prepares shubo and moromi, manages fermentation, and brews 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.
Shirozake Manufacturing Worker
Shirozake manufacturing workers handle processes from raw material selection to fermentation, distillation, aging, and storage to produce shirozake, a high-alcohol distilled liquor.
Namemiso Manufacturing Worker
A job that manufactures namemiso with a smooth texture using soybeans, koji, and salt as raw materials.