is this what they mean with german engineering?

The rice wine has been bottled
Got around 12L of clear wine and just under 5L of cloudy wine out of it

Steamed 10kg of glutinous rice, then added in a pack of ground up chinese yeast balls and another 8 or so liters of water
The sugar content is still quite high with roughly 150g/L of sugar, though it doesnt taste nearly as sweet as that would suggest. You could add quite a lot more water to get completely dry wine out of it
I have abother 5kg of glutinous rice which i will try to turn into dry rice wine, though ill have to procure or free up some more bottles before i can attempt it as im currently all out of good bottles that seal well

Considering the sugar content of 150g/L, you could increase the total volume by 1.5 to make it ferment out relatively dry with a potential abv of 15.5%, though i still dont know to what abv this yeast ferments to as the wine is too sugary to use a vinometer on