Bactericide (sakkinzai)

Bactericides (sakkinzai) are chemical agents that play an important role in sake production. They are used mainly to suppress the growth of microorganisms and to preserve quality. Typical bactericides used in sake brewing include hydrogen peroxide, invert soap, sodium hypochlorite, iodine agents, and formalin. Each of these agents has different properties and is chosen according to the specific purpose. In sake brewing, using bactericides appropriately minimizes the influence of unwanted microbes during production, making it possible to produce clean, delicious sake.