I made a yeast mash for my sake that was about 2 weeks old before I mixed it with the first of three batches of fresh steamed rice and my koji. But now that I’ve put them together, there’s barely any activity. And the pungent smell of alcohol is fading. Should I worry, or should I just wait a bit longer?
Is this after a 2 week moto, and you started the moromi, or is this after the buildup?