Upon waking this morning at 5am then again at 7:45am, I was greeted with a strong sweet chestnut honey type aroma. The Koji were heating up again and needed to be cooled. I turned off the heat mat as this was no longer required. I spread out the Koji, still covered in cloth, to create an even heat distribution and aid cooling.
By 36 hours the Koji smelt very pleasant, were generating lots of heat and had good coverage as pictured below.
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| Kome-Koji spread out in the incubator and generating 39.2°C |
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| The Aquarium Thermometer accurately measures the temperature of the Koji. |
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| Good coverage of Koji mould, but still needs a few more hours until ready. |
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