Three Year Barley Miso has long been one of our most popular varieties because of its rich, hearty flavor and its long ageing for at least three summer seasons. In macrobiotic circles, this variety is often recommended for healing diets. Its color ranges from dark pumpkin to russet brown as it ages. A South River classic, thr Three Year Barley Miso gained a certain notoriety in the 1990’s when the East West Journal gave it “The Most Hearty Miso” award. Aged for a minimum of three summers.