The Koji and Moromi Stages of Soy Sauce Fermentation Differ

The koji and moromi stages of soy sauce fermentation differ by these characteristics: (Select all that apply)

A) Koji is high-temperature,moromi is low-temerature
B) Moromi is low-temerature,koji is high-temperature
C) Koji is low-salt conditions,moromi is high-salt conditions
D) Moromi is low-salt conditions,koji is high-salt conditions
E) Koji is fermentation for several months,moromi is fermentation for several days