day 5 shio koji: the mixture is similar to yesterday. little more koji broken down. salty yet mellow taste. baked banana nose. @keyope is it ready?, a photo by tangerinee on Flickr.
The shio koji is looking great, I am almost thinking it might be ready. Judging from some photos I have seen of packaged products and what Kasugai-san from Keyope said to me, it could be done.
We have finally received some warm weather and that has helped to propel this ferment faster than expected.
The mash is very loose today and continues to emanate a slight sweet banana scent. The mellow salt flavour continues to evolve also.