Final Update, 6kg batch of Kome Koji finished at 48hrs

After 6 hours of repeated cooling, my batch of Kome-Koji is finally finished, cooled, bagged in weights for the Shubo, Hatsuzoe, Nakazoe and Tomezoe.  I have frozen all the fresh Kome-Koji with a small test sample re-hydrating in water.

Next, time to make sake.