Folks... just harvested 1 year red bean miso today. There was a fair amount of mold on the surface. While we tried to be gentle while removing the mold we ended up with quite a bit of small moldy bits in the tamari-ish liquid (miso-damari) that was on top of the miso and the plate with weight. I read in the Book of Miso that the surface mold is harmless, but I wonder if there is a point at which it might become not so good for human consumption? I was thinking of just straining it and calling it good, but one of my miso-making buddies (who is a nurse with a kid in the household) is not convinced, and so we did not mix the excess liquid in to the miso we harvested. Any thoughts out there?
Thanks!