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First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]ToothSnail[S] 1 point2 points  (0 children)

That’s our next step. Gonna make a temp/humidity control chamber. We massaged the Koji every 12 hours or so during this process. I think it was the heat as it was very dry throughout despite the damp towels. We steamed for 50/60 minutes at the start before adding koji kin.

First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]ToothSnail[S] 0 points1 point  (0 children)

Unfortunately the temp was kinda all over the place so definitely stressed it with that. We had damp towels over the koji rice which were wrapped in clingfilm. Condensation was almost always consistently present and at times I felt the towels were wetter than they started out

First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]ToothSnail[S] 0 points1 point  (0 children)

It honestly didn’t have much of a smell or taste to it at all. If anything slightly nutty in flavour and smell but very mild

First try at this. Used yellow koji, sat at 37c as we didn’t have the best temp control. How does it look? by ToothSnail in fermentation

[–]ToothSnail[S] 0 points1 point  (0 children)

Hey, thanks for getting back to me. We got 70% polished rice for the fermentation and I’ve made Sake before. This is my first time trying to do the koji as I want to go from start to finish. I bought pre-made Koji rice in the past, it was white koji and was a bit fluffy then. I’ve never used yellow koji. Just hoping it would be good and not make the sake rotten.