(I'm crossposting this to both .brewing and .winemaking as I believe Sake making could be considered either really.)
I bought koji-kin mold spores from an online source. And I followed the instructions as closely as possible. My rice is now slightly tan/yellow. I can't say whether it smells "cheesy" or not, I'm not sure how that's supposed to smell really. It also seemed to get warm (probably) about 15F above ambient temperatures in my house as I'd read it is supposed to. (around 80F)
So, does anyone have any pictures of homemade kome-koji that I could use as reference?