day 3: koji is breaking down and mixture getting more soft. man is it salty!, a photo by tangerinee on Flickr.
A definite change in the shio koji mixture today. Fermentation is starting to occur, and the breaking down of rice is evident.
It has become a mash, definitely more watery than yesterday. Still it is pretty eye-poppingly salty.
I’m happy to see something is happening. I suspect with the warmer weather, the shio koji will be done in less than a week.
The smell is changing a bit, less chestnuts and more bananas.