Multi-year miso ferment

[courtlande6]

Hello fellow fermenters,

I'm an ethusiastic miso-maker outta New England and am interested in making a LOONG miso ferment - 5, 10 year ferment?

I found nothing of such long fermentation in Shurtleff's book and not much online. I'm curious to know if anyone has had success, what their proportions were, and / or if anyone has personal anecdotes from (being in) Japan.

I once heard that a batch of miso is made at a child's birth and only opened at his/her wedding......

sMyles