Hello friendly fermenters,
Avid koji and miso-maker here thoroughly enjoying 3-year chickpea akamiso (red miso) from 2011. DELICIOUS!
I've been busy growing koji (got ~80 cups of frozen barley koji in the freezer) and am looking to make a few LARGER size batches (6 gallon, 3 gallon etc) for LONG-TERM miso consumption. I want to stockpile some miso for future use.
There is almost no mention of miso ferments for longer than three years in Shurtleff's book.
**Do any folks have experience with making miso that is aged longer than 3 years?
**Do any folks have experience eating 3, 5, 10 year miso? I once heard that in Japan, traditionally, a batch of miso was made upon a child's birth and consumed at marriage.
I also just plain imagine that miso aged for longer than three years was traditionally consumed in Japan but would like some confirmation before I set loose my prized koji and years of anticipation on some (hopefully) dank miso!
TO OUR HEALTH and THANK YOU,
sMyles