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

Pulling up to my opps with the unknown device