Here's a better look at some rice processed by kouji. Dr. Nose 能勢さん (Manager of Suigei's production and whose hand you see here), explained that this treated rice is edible. We both ate a handful. It's really good since it's somewhat sweet after the starch to glucose conversion. I could see myself snacking on this stuff.

Like many sake brewers these days, Dr. Nose has advanced training in microbiology. Sake production is both an art and a science.