Esters make it stink like banana or mayflowers. Good progress but I just don't want to end the ferment too early. I don't plan on racking. I think I will let the primary ferment run for about 14-20 days.
I found a cool brewing page. Just use mac translator for a rough translation.
Here are foam stages from John Gauntner's sake-world.com
Two or three days into the ferment
suji-awa (muscle foam)
Next, a think layer of soft foam
mizu-awa (water foam)
most active stage
iwa-awa (rock foam)
highest stage of foam
usually occurs about the tenth day or so
fermentation begins to wane
ochi-awa (falling foam)
tama-awa (ball foam)
A totally smooth surface is known as bozu, in reference to the shaved head of a priest
Small wrinkles in the surface are referred to as chiri-men (a type of rough cloth).
If rice solids that did not ferment have risen to the surface, it may look like a lid is on the moromi, and this is referred to as futa (lid). ??Much can be told about the quality of the sake at this stage from observing this surface. For example, if the lid is thick (kogai, or thick lid), it indicates that a significant amount of wild yeast ended up in the moromi and survived.