We had 4 pounds of steamed rice that was untouched from our take-out. Ok I know you are supposed to start with the best ingredients but here I go on my journey with what is around. I mixed the 4 pounds of rice with some White Mountain dry koji (expired 2 months ago), 2 koji balls that have been in my fridge for 2 years (a gift I didn't know what to do with), and a bit of filtered water. The slightly sticky rice is now in a spare 2.5g fermenter with an airlock. There's not much water in there. I don't know if this whole thing should be left more to the open air or not. If I should add water or not. Uncertain if those little balls have yeast in them as well. I guess I will see and if anyone has any thoughts let me know.