Takahashi Shuzo
Misato Sekka Blue Abyss 40 Junmai Daiginjo
Akita, Japan
Misato Sekka “Blue Abyss 40” Junmai Daiginjo
Brewery: Takahashi Shuzoten, Misato, Akita
Classification: Junmai Daiginjo
Rice: Misato Nishiki
Polishing: 40%
ABV: 16%
SMV: −5
Acidity: 1.3
Amino acid: 0.6
Yeast: Misato Sekka yeast, derived from the white lavender Misato Sekka
Prefecture: Akita
The higher-end expression of Misato Sekka, using the same unusual lavender-derived yeast but with the rice polished to 40%. The brewery describes an elegant, aromatic style with floral and fruity character, a smooth texture and a clean finish. The lower SMV gives it a somewhat richer impression while retaining freshness and balance.
Very good. The standout of these four. More expressive and refined than the regular Misato Sekka, with greater depth and presence while remaining clean and balanced. This was the one I particularly liked.
Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.
Misato Sekka “Blue Abyss 40” Junmai Daiginjo
Brewery: Takahashi Shuzoten, Misato, Akita
Classification: Junmai Daiginjo
Rice: Misato Nishiki
Polishing: 40%
ABV: 16%
SMV: −5
Acidity: 1.3
Amino acid: 0.6
Yeast: Misato Sekka yeast, derived from the white lavender Misato Sekka
Prefecture: Akita
The higher-end expression of Misato Sekka, using the same unusual lavender-derived yeast but with the rice polished to 40%. The brewery describes an elegant, aromatic style with floral and fruity character, a smooth texture and a clean finish. The lower SMV gives it a somewhat richer impression while retaining freshness and balance.
Very good. The standout of these four. More expressive and refined than the regular Misato Sekka, with greater depth and presence while remaining clean and balanced. This was the one I particularly liked.
Tasted at Sake Day SF — 9/26/2026. Rating is limited since the same glass was reused throughout the tasting, making it difficult to get a truly clean tasting and accurate read on the aromas.