From my experience, yes, it will become drier. I never made rice wine, so don’t know about how the flavor should be… but with cider and wine, even kombucha, when something is funky means something gone wrong 

 Thanks!  I’ve had some funky flavored ciders in my day, and they were selling them… it’s not just a wild yeast thing? 

 The rule with beer and whisky is the longer the ferment, the better. I don’t know about wine, much less rice wine. 

 How fun! I’ve never made rice wine 

 Fruit flavoured sake is a very enjoyable drink 

 You picked quite an interesting thing! 👀 I wonder what the "funky" thing is. Any fermented stuff loses sugars to the bacteria, but doesn't it also go sour? Like way too sour for a wine? How do you even stop the fermentation at some desired point? 

 You can boil it, add acid, or in some cases add salt. It depends on what is doing the fermenting.  

 Sounds like mostly a symbiosis of molds and yeasts with some bacteria as well. 

https://en.m.wikipedia.org/wiki/Jiuqu 

 You drink it :)) 

 You drop the temperature 

 This is the most non intrusive one… there are some other methods, you can add sulfur dioxide, or you can pasteurize it 

 I figure first it will get less and less sweet, then it will go sour?  That would be my guess. 

 As the yeast converts the sugar to alcohol it will become less sweet.

Just make sure the yeast are still active.

The funky flavor may go away when the process ends. Or maybe by letting the finished product rest a month or three.

I never fermented rice, just beer. My beers became really tasty a year(!) after bottling. 

 Awesome info, thank you 🙏 😊 

 Pair is with desert? 

 Haha for sugar overload!  I think I just need to let it ferment longer. 

 Haha from the comments, that sounds right and makes sense. Sugar will be eaten and converted to alcohol.