When I cracked the lid this evening to add the steamed rice and water, the moto was happily bubbling and emitting pleasant odors. The rice in the moto has maintained its shape. I wondered if it would melt down into a goo. The smells are still yeasty, fruity, and sweet. I tasted it again, not something ready to be drunk yet.
After Wednesday, Tomezoe, fermentation will commence for 2 weeks. The final step is Yodan. You will have to wait and see what happens in Yodan.
Fun side note: my loving spouse returned from a trip to Maine and stopped in New Hampshire along the way. He acquired many bottles of different sakes for my drinking pleasure. I was so pleased. I sampled an aged, blended nigorizake. Blended sakes typically have fruits like plums or lychee added into the final product. I love the beautiful unfermented rice solids (Lees) suspended in this unique beverage. I'm starting to get really excited about the future prospects of this fermentation.
