Not that it was overly smelly - most of the fermenting time was outside, anyway - but some of the colors of the molds were quite vibrant and at least to Mrs. ricepad, slightly scary. When batch #2 was finished, she commandeered my fermenting tub and repurposed it to reduce the temptation to try it again.
I liked it. The flavor was both milder and fuller than any commercial shoyu I’ve had, if that makes sense. Not as sharply salty, but with a rounder flavor, I guess. My brother liked it, too. My brother-in-law-in-law (that’s what I have always called my brother’s brother-in-law) asked me for a few years afterward if I was going to try again, because his wife saw from the label on the jar I gave them that it was shoyu and dumped it into their big jug of Kikkoman to save space in the pantry, so he never got a chance to taste it.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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I’m going back and forth on this one - would you call this a misdemeanor, or a felony?
