It’s the second day (36 hours). The tane koji (starter) spores have long since germinated and the mycelium has grown so much that it has started to bind the rice corns into a cake.

The smell is right – delightfully sweet and fruity. The temperature is right after a slight adjustment, and the moisture, tho a little on the wet side, is OK. Now I’ll break up the clumps while adding air and put it into the heat chamber for another 12 hours.

At the same time the next batch of rice is washed and soaking for tonights steaming.