Hmm, that sake isn't going quite so well. It's been stalled for almost two weeks now. The fermentation vessel contains a slurry of a sweet and moldy smelling yellow liquid, small rice grains and several clumps of what I assume (hope?) are koji. A few days after fermentation began the top was frothing up quite a bit but now fermentation seems to have ceased. So I proofed a bit more yeast with sugar and "yeast nutrients", dumped it in and stirred it up. Maybe it just needs to be kick-started?
Remember: failure is always an option.