Thank you for sharing your wild koji adventure. If you still have the 1st batch saved some where, perhaps you can try this and I sure would like to see the end results. After you steam your rice and let cool, try to soak it into some alkalized solution (potash + water) for a minute or two. Then, drain and dry your steam rice before applying your wild koji starter. The reason is simply most bacterias that usually thrive in a more acidic environment will not be able to survive in a more alkalized environment. They will just die and probably be consumed by the aspergillus oryzae fungus found in your wild koji kin. As such, you will get a more clean wild koji kin. You may need to repeat this process several time until the final results to your like. I strongly recommend that you mix in sterilized rice flour (3 parts) to your wild koji spores (1 part) before applying it to your alkalized steam rice. Good luck

Thanks for your prompt reply. I must try it next summer as now it is winter in jordan . I appreciate your efforts

Austin it was great getting to meet you in the coffee! Can't wait to check out your videos bro

So you have a microscope? I'm just trying to figure out how to determine if the mold you've captured is Koji. Like I don't know what I'm looking for.