About to harvest my Soy Sauce after 12 months - seems dry?

I used a very standard recipe for my first soy sauce, but after stirring it every week for a year, I can't help but feel it looks a little...dry. The bucket it was fermenting in was protected by a cheese cloth, so it was open to the air, since almost all the guides recommended cheese cloth or a fermentation lock.

Anyway, there have been no problem, no mood, no spots and the Moromi has turned into a lovely deep red colour. But it is the consistency of slightly old porridge. Should I add water, or...?