Shio Koji – Day 5: Uncertainty

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.

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