Effect of some new antiseptics on the preservation of ‘sake’

Abstract

New antiseptics such as Z-furan (5-Nitro-2-furfuryl acrylyl amid), dehydro-butyryl-acetocarboxylic acid, V-K₃ and V-K₅ are all more effective antiseptics in preventing the putrifaction of ‘sake’ than salicylic acid, but they seem to injure more or less the qualities of ‘sake’.