After 3 weeks of fermentation, i separated the rice wine from the rice and was left with about 7L of rice wine from the initial 8kg of rice
Quite sweet, obvious sake like wine-y taste, but it has much more flavor than sake, is also a bit sour but im sure thatll mellow out after a while
I wouldve gotten more wine out of it if i had done it the retardedly complicated japanese way and constantly added new water, rice and koji but i cant be bothered to do that and anyways, that wouldve probably fermented all sugars and left me with a very dry wine
So, cheapo chinese yeast balls from ebay plus some short grain rice that you only have to cook/steam, mix with the ground up yeast balls and let sit for 3 weeks is a very viable way to make good rice wine

After letting the solids settle overnight and having a taste of the clear wine, its much sweeter and not sour but also has a bit less taste, ill just separate the cloudy wine with the solids and the clear wine and bottle both because theyre both very tasty