Has anyone tried aging their homemade miso beyond 2 years? What was the taste difference?

[supermax_thelion1]

Hey foodies! So, I’ve been making miso at home for a while now, and most of my batches are aged around 6 months to 2 years. But I’ve heard some people age theirs way longer, like 3-4 years or more. Has anyone here done that? I’m curious if it drastically changes the flavor or if it’s just a deeper umami thing. Would love to hear from any miso nerds out there who’ve experimented with this!

 

[theyoungthug]

Hey there! Wow, 6 months to 2 years is already impressive! I haven’t aged miso that long myself, but I’ve heard that those 3-4 year batches really develop a super rich, intense umami flavor. It’s supposed to be deeper and maybe even a bit funkier, but in the best way possible. I’d love to hear from anyone who’s gone down that path too—it sounds like a serious flavor journey!