How long does white miso last in the fridge?

I remember reading in a Japanese cookbook about the author's annual miso making exercise, so presumably at least a year.

I'm pretty sure mine has been in the fridge for 2 years. It still smells, tastes, and looks the same, and I've read in multiple sources that it should keep at least a year. The one think I make sure to do is cover it with plastic wrap touching it, like how you would keep guacamole. I don't know if it makes a difference, but that's what I do.

Agreed!! Since miso is a fermented and living product and very high in salt it is very difficult for any other microorganisms to take up residence in it and cause spoilage.

I've had a tub of it in the fridge for months too and it pretty much looks the same as when I bought it so I think I'll go with it. Thank you both!

Since I only use a tablespoon or two here and there, I generally have mine well more than 6 months with no change in taste or appearance. Not sure this is the "right" answer, but it seems to work. I would probably have them longer, but we tend to lose electrical power often where I live and so I've been on a sort of forced refrig purge with bad weather mid-winter and mid-summer.

I've had it last months in the fridge* so long as I keep the air out. Toward the end, it'll start tasting more soy-sauce-y, but it never got anything even remotely bad-tasting.

* I bought a really big tub of it once because that's all they had and it was cheap.