Tasting

The simplest way to check miso aging is to taste. Color, aroma, salt mellowness, umami depth — judge with your palate.

After several months, taste with a clean spoon. Sharp saltiness means aging continues. Spreading umami and mellow salt means completion approaches. Notes help improve next batch. Start tasting at three months, once monthly. Dissolving a small amount in hot water as soup clarifies salt-umami balance. It is a journey to find your preferred completion point. Record impressions each time.