Condition in which koji is in a mushy state as the steamed rice is too soft and bacterial threads intrude too much into both the surface and the inside because of an error in adjustment during the preceding step when steaming rice.
前の工程、蒸しの段階で手加減を間違えたため、蒸米がやわらかすぎて、表面にも内部にも菌糸が喰いこみすぎ、グチャグチャになった状態。