Ok thanks, will have to redo it. My first batch of kome koji some weeks back came out good.
I steamed the rice (not boiled). I think maybe I oversoaked it, didn't drain it long enough, or oversteamed it, or some combination of all of those.
The rice seemed a little sticky and mushy after steaming, but not too bad, and definitely still separate rice kernals. The first day in the kome koji it was OK and still kernals, but then in the morning around hour 36 it just became a sticky mush, like it was melting almost, and few kernals of rice could be seen, it was just a sticky goop. The smells were good, and the taste was sweet at first with the cheesy aftertaste. But right I can't really see the mold finishing growing properly in the soup.