Hello,

I'm making my first batch(es) of sake. I prepared the koji kome over
about 4 days. I then used two different techniques to make my moto. One
was from this group and the other from the koji-kin provider (Vision). I
noticed that both moto have gone through a fragrant, fruit-scented phase
which is quite enjoyable. One of the two has progressed onto a sulfurous
smell that I've encountered in making kolsch. I'm not worried about this.
However, I'm guessing that similar stages will occur in the main mash.
What can the smell tell me about the stage of fermentation / alcohol % ?
Are there rules I should adhere to regarding agitation and duration in
the carboy?

Thanks,
Phil

If it helps, I'm using wyeast sake yeast and will be fermenting outdoors,
which is around 35-55* in my area of CA.