Three traditional miso varieties, maturing nicely.
Soybeans and rice koji, at 6 months, is the one on the far right . It’s still a little young, but already very good. It will continue to mature and will probably approach peak flavor in another 6 months.
Soybeans and a mix of rice koji and barley koji, is the one in the middle, soybeans and barley koji is the one on the far left. Both are at 1 year and at their best right now. I have no idea why the mixed koji miso in the middle got so dark so fast, especially comparing it to the one one the far left. They were made at around the same time. But never mind. They are both excellent. This year’s batches are all nice.