Well, the rice wine has been distilled, got a liter of 65% spirit out of it, proofed it down to 40%
During the stripping run, it first tasted a lot like how rum tastes in the beginning of distillation, so the lighter flavors that arent as molasses or caramell heavy, also smelled a bit like white whiskey
Near the end of the stripping run it turned cloudy and tasted a bit like sweet rice

During the spirit run it started off with a similar flavor to what honey adds to liquor, then went into that same rum like flavor and eventually turned into a classic whsikey grainy flavor, when it was heading into tails it got a more bread like grain flavor

Not at all what i expected to be honest, not a lot of that freshly cooked rice aroma which i wouldve expected but still very nice

It does resemble a sort of delicate whiskey in some parts but also has a nice, floral sweetness to it
I didnt get a lot of spirit out of it but i guess this can be viewed more like a test run
Im pretty confident that this would turn into something very nice with a bit of wood, though id probably only use a single stave, or at most two so as not to overpower the delicate flavors

In the future ill probably get some angel yeast yellow label to make the fermentation easier but id still use glutinous rice as its about the same price as cheap table rice but gives double the fermentable sugars

it goes quite well with food, gets a very nice mouthfeel and is rather refreshing

it seems the new jewtube UI has hit everyone now

please refer to my feedback and maybe think about writing your own constructive feedback (it wont change anything but you can waste some jeets time)

Just drink high proof alcohol instead

>doesnt even have negative emojis enabled
COWARD!