I think there are a number of things that can be confidently stated about miso. First, there are big differences between the mass-produced versions of the product and those that are labeled “craft” or “artisanal,” with the latter nearly always being more complex and satisfying. Second, it is healthful. Third, it is an old product that is still evolving. Perhaps the last-mentioned requires a bit more explication. The April 5, 2025, edition of The Economist featured an article entitled “Miso That’s Out of This World.” It told of an experiment conducted by researchers at the Massachusetts Institute of Technology and the Technical University of Denmark that proved that fermentation in outer space is definitely doable, and that’s good to know. The next time I find myself on Mars and in need of a few beers, I’ll know what to do. The researchers successfully produced miso at the International Space Station. It tasted sweeter and had “stronger cheese-like flavours”1 than the Earth-bound control batches.
The miso I will evaluate below is made from hanamame, a bean that “can only be grown in the highland regions,” according to a Say brochure.
Sensory Evaluation: This has a silky mouthfeel and is salty and packed with umami. There are some alcohol notes on the nose. The finish is exceedingly long. I spooned it out and tasted it straight. Great! But it is a little too rich to be consumed in that manner. Then, I spread it on some rather ordinary crackers, and the ordinary became the extraordinary! What can I say? One just keeps eating.
1“Miso That’s Out of This World,” The Economist, April 5, 2025.
Link: https://saylabo.com/
Drinking Japan 