6yr old miso still going strong?

[terji]

Hi,

I have now a miso fermenting for a 6th year, it is barley miso with probably too much salt in it, so should be quite resilient... the colour is nice, tastes probably ok (I have no expert around to taste it...). Is there any benefit to keep it going? Or maybe better - can I still keep it going as I am not sure how to store it as it is probably 6-7 kilos of it.

Here is what it looks like