koji made out of wheat/rye flour, hydrated with 4.6% of salt brine, saccharify at 37 degree for 3 days, stir daily. When the lacto fermentation start to take place, with a hint of sourness, stop the fermentation. The result is a well balanced subtle sweet/umami/sour liquid. Simple but very delicious. Maybe as a saucebase, like Nordic sriracha?