I think the chewed sake (kuchikamizake) is done. The liquid on top of the rice pieces is clearing up, which is a sign that there is no longer any fermentation going on. If I add more rice, I may be able to get the yeast going again, though.
After the fermentation is done, you’re supposed to strain out the rice pieces (sake lees or sake kasu, which can be eaten or used for pickling), then put a chunk of charcoal in to make the sake clear. In lieu of that, J suggested running the sake through a Brita filter. It uses activated charcoal, after all, and if we keep making sake, it may be useful in the future.
The koji sake doesn’t seem to be done yet.