supermax_thelion1
Active member
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! 

