Shio Koji – Day 3: Break it down

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.

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