I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of white hairs growing on the koji, as well as some tan/green discoloration. According to this guide, the green is from koji-kin spores, which are created when the koji is dehydrated (I did not have any humidity source in my cooler). Most guides describe koji as having a "cheese like" smell, this more resembles dirty socks.
Here's what the koji looks like:
Will the spores have any adverse effect on the sake?