I'm making sake for the very first time. I'm 2 days in, only rice, Koji, and starter; no yeast. And I'm reasonably sure I killed it. It's developed a noticeable ammonia odor.
I'm following the Bob Taylor instructions which calls for the Moto to be stirred every 12 hrs for 48 hrs before dropping the temperature and adding the yeast. I suspect I didn't do a good enough job sanitizing my mixing spoon at least one time, but also see the repeated opening of the bucket as a prime opportunity for coffee contamination. Either of these sound likely culprits or something else altogether? Is stirring every 12 of the first 48 hrs frivalous?