I too, after I harvest, have honey that seems "runnier" than I'd expect. I was worried at first, but after a few years of that, and no problems, I assume it is cured but has a different consistency.
But then it seems to get "thicker" over time. And yes, then it will crystallize. To the thickness of hard creamed honey (only grainier!)
Based on my experience and what you describe, i'd say your honey is cured fine, the right moisture content, and super saturated as any other honey.
Crystallization too can cause fermentation as the sugars settle out leaving excess moisture in between, but my honey all seems to crystallize consistently similar to creamed honey.