making miso in summer?

[marello]

Hi,

I successfully made a sweet non soy miso recently. I am super relieved to have some form.of miso back in my life after having to go without soy.

The sweet miso is ok but not so flavourful. I want to make a year long red miso. Everywhere I'm reading says that starting a miso in spring summer time is risky. Does that mean it should be completely avoided? I'm keen to get started on a tasty miso!

Thanjs