A Dark Rice Miso  
The last miso for this season is a rice miso. It uses the typical polished rice koji, but this time the koji was made using barley koji stater (tane koji). This should produce a darker rice miso than usual. We’ll find out after 2 years of fermentation, but by using glass fermentation jars we’ll be able to see the progress earlier than that. 

Now for some skiing, and then I’ll get into koji growing again.