Archives for posts with tag: Sweet rice miso

This time I made a batch of 6 month miso for use and sales this summer.

More koji and less salt.

The enzymes and microbes get going much quicker and stronger, so don’t fill up too full, but leave a larger empty space at top.

Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.

Now I just have a couple more experiments to do.