Refrigeration
Japanese: 冷蔵保存（れいぞうほぞん）
Storing at low temperature to slow fermentation. Effective for flavor stabilization.
At refrigerator temperature (2-5°C), microbial activity slows dramatically. Moving miso to fridge at preferred flavor preserves that state.
Store in sealed container to minimize air contact. Stays delicious for six months to a year. Not entirely static — aging continues slowly but surely. Take out only what you need and return the rest promptly. Reducing air contact frequency preserves quality. Portioning into small containers improves daily convenience.