Doing a check of the threads from the Cold Mt Koji thread and others. Seems that the experiment worked and was mentioned that he was able to make successful batches from it, but no details on what it looked like.
You might have a point about the different types of koji: CMK, although in a dried state, seems to just be coated with white but isn't actually fuzzy either. The consistency of the CMK rice are very grainy when you rub one into your fingers, probably a lot of broken-down sugars. Mine, on the other hand, are yellow, tangy rather than sweet, have a strong pleasant smell, but are rubbery when chewed. (enzyme level unknown)
I can only guess that I didn't use enough spores from the homemade tane and would definitely use a minimum of a handful of green fuzzy rice in the future. (pepper grinder limited success, kept clogging)