►Combine miso, mirin, sugar, and sake in a large mixing bowl. Wrap cheese in one layer of cheesecloth and submerge in miso cure. Place bowl in the refrigerator, then cure to taste. (Sample the curing cheese over time, curing for up to one week.)

►Wipe cheese clean and serve with toasted milk bread or a super seeded cracker (ideal if sesame seeds are included). Use leftover miso cure in dashi for soup.