Third Time's a Charm?

Here's my third attempt at making miso. Four months after starting it, it is now done. This time it came out much better. I increased the weight on it during the fermentation period, which allowed the liquids to rise. This resulted in a softer, smoother miso. There are still some chunks in there since I used a potato masher instead of a food processor to mash the soybeans. But not as gritty as the past attempts. I'm pretty happy with the results. ^_^