borad

I have no idea I'll keep it for now and if it starts to move around I'll burn it

I've made a batch but I mixed the beans with a blender didn't throw away the water and just mixed in the flour with koji kin. It was very wet and I kept the lid of the pot on, so it had no aeration. It had some white mold on top and it smells like really really bad feet. From what I read koji needs to smell pleasant (when made with rice). But I'm assuming I can't use this for soy sauce anymore. It doesn't smell foul more like really smelly cheese. Can I maybe make something else out of it?