Brewing Management Responsible

1. What is your current job?

They are involved in a wide range of tasks, including ordering rice, test brewing, new product development, work related to exhibiting sake, and guiding people around the brewery. Rather than actually making the sake, they play a supporting role in making the sake. Each task requires cooperation with other departments, so they need a wide range of knowledge and abilities, including not only knowledge of sake brewing, but also communication skills, the ability to coordinate work, and knowledge of research on both old and new brewing methods.

2. Please tell us about your career so far (the themes you have been involved in).

I joined the company three years and nine months ago and worked in the General Research Institute, where I designed plants and introduced equipment for the purpose of enzyme production and scaling up enzyme production. After that, I worked in the Quality Control Group and am now in the Manufacturing Department. Recently, I was involved in the development of a limited edition product for the 30th anniversary of our company's product, "Kara Tamba." In order to create a flavor that would differentiate it as a limited edition product while retaining the characteristics of the original sake, we tried using ingredients and methods that were different from the norm, and we paid particular attention to everything from ingredients to production and storage. Both I and the people on the front lines struggled, but it was very moving when customers told us how delicious it was.

3. Is there anything that you value in your work?

We place great importance on "going to the site."
When there is a problem or when brewing a new sake, visiting the site not only helps to find clues for solving the problem but also hints for improving quality. In addition, face-to-face communication with the people on site helps to build relationships of trust. Recently, I have been actively participating in various on-site activities, such as staying overnight to make koji, planting and harvesting rice, which is the raw material for sake, and sales negotiations, and I feel the importance of being on site every day.