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Koji mold vs spores

I am getting back into brewing after a hiatus. I managed to get some tane koji from Akita Konno and tried making my first batch of koji. By and large things went well but I lost track of time and ended up incubating for about 60 hours. As I was packaging the koji to move into cold storage I noticed several small areas of green on the koji. I only noticed it in some moist spots in the koji. I did not notice it earlier in the incubation, only at the end. Is this (I hope) the Aspergillus going to spore or do you think it is mold? I would rather not waste the koji as it wasn’t cheap, but I also don’t want to brew a batch of sake and have it doomed from the start. I realize its tough to say, but I am hoping someone has had some experience with this…
Thanks!

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