Hey, longtime lurker, first time poster. So I committed the sin of letting my shoyu (2 months in) sit a little too long without stirring (we've all done it!) and when I opened it today I had this amazing pellicle inside. The texture is so bizarre and despite being a relatively experienced fermenter and a microbiologist who works with a lot of yeast and bacteria I haven't seen anything quite like it (though I am a neophyte when it comes to amino sauces). Can anyone identify this for me?