Dear Mr. Yong Sang-cho,

I have a question regarding JMS fermentation. In one of your articles, you mentioned that it is better to judge the progress of JMS by observing its visual condition rather than relying on a fixed fermentation time.

I would like to confirm whether the visual indicator for peak maturity is still the same. Is the ideal stage when a pizza-like circular layer forms on the surface, with a clear outer area and the circular layer densely filled with bubbles? Or has your understanding or recommendation changed since then?

I also wonder whether this visual indicator remains the same regardless of batch size. For example, would a small batch of about 15 liters show the same visual signs of peak maturity as a much larger batch, such as 500 liters? Or should I expect different visual characteristics depending on the fermentation volume?

Thank you very much for your time and for sharing your knowledge with the JADAM community. I look forward to your advice.