Hello, I have attached 2 pictures of the koji I made in my egg incubator; I am very hopeful that the koji is still in the maturing stage, and not quite in the sporing stage. It is not white, but I have read on the forum that it may still be okay to use if it is not green. I will keep it in the fridge until I know whether it can still be used for sake.
My sake homebrew kit mentions that it should look white or slightly tan; would this qualify?
Also, the conditions were generally 96 degrees F, and a moist environment. The rice was very moist at the end of the process.