You really need to do one of two things, Bob:
1 - Take a hydrometer reading.
2 - Taste your sake.
If the specific gravity is significantly above 1.000, or the flavor is very sweet, then you know you've got a problem with your yeast. If the flavor is not noticeably sweet and the SG is at or below 1.000, but you can't detect much alcohol, then you've probably got a problem with your koji.
Most likely, however, everything is fine. You're going to have a noticeable amount of what looks like rice in your moromi at the end of 20 days of fermentation. That's why the joso step is necessary: to separate your liquid nigorizake from the solid lees.