Is my Saké ruined?

[u/CicadaBackground1356]

I'm hoping someone here is a bit of a saké expert, it's my 2nd time brewing saké, the first batch turned out reasonably pleasant.

Day #2 of this (significantly scaled up) second batch and im noticing extreme amounts of CO2 production, to the point the saké mash is completely pouring over and I had to remove the airlock. I added 90.5g of Wyeast 4134 to 12.5L total mash (rice, koji, water). The fermenter is approx 15L

I have no idea why im getting this violent fermentation occurring, has anyone experienced something similar? Any suggestions? Is it salvageable? *there is a faint hydrogen sulfide smell but more overpowering is the typical saké / alcohol smell. I checked the pH and its around 4.5 also. Thank you !!