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We've already made a few batches of miso this month in different ingredients ratios. This was our standard style.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1940.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_1941.jpg)
Because it's early summer miso, this will be ready to eat in as early as 6 months. But, I will wait for 12 months or so anyway...I have a lot of older batches of miso to finish (current oldest is 2 years).
I also made koji-heavy white sweet miso recently. In this batch, the ration of Rice Koji to Soybeans is 2:1. This will be ready in about 6 months also.
You can find the entire process of miso-making in my older blog post linked here.