u/Playful_Context_1086

So I forgot to stir my shio koji for a few days and this white fuzz layer formed on top. It smells sweet and awesome. My plan was to use it to marinate meats and stone fruits and whatnot for grilling.

My question is what to do with it now? Should I skim that fuzz layer off? Should I Stir that fuzz layer in to the rest and let it keep going? Is the fuzz an indication that it’s done or do I want to see fuzz throughout the whole thing?

Thanks everyone