Recruitment Information

I am in charge of the work related to raw materials in Shochu production. I monitor the growth of sweet potatoes, which changes every year, and work on procuring sweet potatoes so that all factories can produce Shochu (unprocessed liquor) as planned. I have many opportunities to interact with sweet potato buyers, so I can obtain a wide range of information and knowledge. Using the information I obtain, I make all kinds of plans related to raw material procurement, and when I successfully procure sweet potatoes, I feel a great sense of accomplishment.

My job is to blend Shochu according to the ratios decided by the blender, then dilute it with water to create delicious Shochu. When I first joined the company, I was amazed at the large-scale, cutting-edge manufacturing method. Shochu is blended through pipes from tanks, and there are over 500 tanks, each containing a different Shochu, so we work hard to get the employees to work together to avoid mistakes. When I see Shochu I've made in stores, I can see that it is loved, and it makes me want to make something even more delicious.

During the liquid inspection process, we visually check each filled product to make sure there are no foreign objects in the product. This is a job that requires concentration and patience, but we take on the job responsibly in order to deliver safe and secure products to customers and to maintain the company's reputation. I am proud to be involved in the manufacturing of products that are deeply loved in the local community, and I would like to continue to work hard at my daily tasks.

In order to ensure that customers can drink Shochu with peace of mind, we work to ensure the safety of the products through microbiological testing, instrumental analysis, and other tests. Specifically, we test the raw materials, rice and sweet Shochu, for residual pesticides, and the water, which is essential for shochu production. We also check that there are no problems with the taste or aroma of Shochu before it is bottled. The Quality Assurance Department often interacts with other departments. It is rewarding when we are able to establish inspection operations in collaboration with other departments. I also find it interesting to gain a wide range of knowledge about food hygiene and instrumental analysis.

The mission of Research and Development Department is to introduce new products and technologies that will improve the company, regardless of field. We conduct technology development, basic Research, and applied Research while utilizing collaborative Research, focusing on new product development and renewal. Not only can you advance Research and deepen your knowledge, but you can also be involved as a Research in the final stages of commercialization of development projects, so you can acquire comprehensive "development skills." Above all, it's nice to see people enjoying the products that you have been involved in.

As a public relations officer, I mainly handle media interviews and disseminate information on the web and social media. In order to make Kirishima Shuzo known and loved by many people, I work hard, exchanging opinions with my team about what kind of information we should disseminate. Since my job often involves leaving a tangible legacy, such as interview articles, I feel a sense of accomplishment when a project I was involved in is made public. Also, since I have had many opportunities to voice my opinions in meetings and other events since I joined the company, I am able to work while feeling a sense of growth every day.

We visit clients who can directly communicate with consumers, such as wholesalers and retailers, as well as restaurants, hotels, golf courses, and campsites, to propose and promote our products. I think the most important part of my job is to create an environment where as many people as possible can drink Shochu and create fans of Kirishima Shuzo. I feel happy when I find a new sales outlet, negotiate many times, and finally introduce our products to a client who cooperates with us.

I travel to Kirishima several times a year to promote the drink and get more people to know about Kirishima Shochu, and to negotiate with local retailers on new product introduction proposals and promotional activities for restaurants and mass retailers. I also work with the shipping department to handle the entire process of distributing products overseas, and I also disseminate information on social media. Shochu is not yet well known overseas. For this reason, I carefully explain what shochu is, starting from "what is Shochu anyway?" and make proposals. I would be happy if I could convey the appeal of Shochu through my explanations.