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what kind of white are you using? we use chickpea miso which is white but soy free and generally white miso's are sweeter. The only adzuki miso I know of is by South River I believe and they are wonderfully packaged in glass and long aged but the adzuki I tried was not near as sweet tasting as white miso much more beany and earthy. You could see if your local store can special order it. (it is worth a try its nice to have some variation but I am sure the white would work in your recipe just minimize any other ingredients that are sweet so you dont end up with too sweet of sauce)
Hope that helps!
also I just learned from a friend you should only use wood to scoop out miso as stainless steel can harm enzymes.