So... I like the idea, and I am going to try it plain and simple but of course I am already planning on how to screw with it!
I can get the qu yeast balls locally and I know that I need the enzymes they contain, but I was also thinking of simply throwing in a handful of 2-row and letting sit at 150 degrees for a while... same/similar enzymes, but a different approach and might lend a more beer-like flavor.
For that matter, what about tossing a few hops in the jar when starting the ferment? Like 'dry hopping' the rice wine.
Also, if you plan to drink it fresh, there's nothing stopping you from drinking it sooner in the fermentation cycle. Sandor Katz has some interesting twists on this idea in The Art of Fermentation.
I love the idea because you get nearly distilled levels of alcohol, but retain more of the flavor of your 'mash' because you aren't distilling to neutral spirits and then cutting it. Very excited. Now to get to that store!